Funfetti cake
Preppy Kitchen · ♥ 4.1K likes · 184.1K views · 16 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2½ tsp baking powder
- 1 tsp salt
Whisk the flour, baking powder and salt together well to distribute the leavening; sifting is optional.
- 226 g soft unsalted butter
- 466 g granulated sugar
- ⅓ cup veggie oil
- 7 whole egg whites
Cream the soft butter, sugar and oil with the paddle attachment on medium for about three minutes.
Scrape the bowl down, then add the seven egg whites on medium speed in three additions, scraping between.
Adding the egg whites
On the lowest setting add the flour mixture in three additions alternating with the room temperature buttermilk, ending with flour, and stop the mixer before it is fully combined.
Finish by hand with a spatula, scraping the bottom of the bowl and clearing any streaks of flour; do not overmix or the cake will be gummy and dense.
Three culprits in bad cakes
- ⅔ cup sprinkles
Fold in two thirds of a cup of sprinkles.
Divide between three greased eight-inch pans lined with parchment rounds, weighing the layers, and smooth with an offset spatula.
Wrap the pans in damp cake strips to insulate the edges for flat, soft-sided layers.
Panning, weighing and cake strips
Bake at 350 for 32 to 38 minutes, until springy in the centre, a skewer comes out clean and the edge pulls from the pan; rotate the pans if the oven has a hot spot.
- 450 g unsalted butter
- ½ tsp salt
Beat the pound of soft butter with the half teaspoon of salt on medium about two minutes until silky.
- 900 g powdered sugar
- 3–4 tbsp heavy cream
Add the powdered sugar on low, tasting from about six cups, then the heavy cream a tablespoon at a time as needed.
- 1 tbsp vanilla extract
Add the vanilla, raise to medium and beat a minute or two until fluffy.
Stack the layers with about half a cup of frosting spread thin between each.
Assembling the layers
Load about a cup of frosting into a piping bag fitted with a large open star tip for the dollops.
Crumb coat, smoothing and storage
Cover the cake in a thin layer of frosting, smooth it with a bench scraper, fill any holes and pull the top edge in with a clean offset.
Press jimmy sprinkles into the bottom third, placing a few higher for a gradient.
A skirt of sprinkles
- 1 cup candy melts
- ¼ cup white chocolate chips
- 6 tbsp cream
- pink food coloring
Drip, optional: combine the candy melts, white chocolate chips and the cream tinted with pink gel colour.
Making the pink drip
Microwave in 20 second bursts at half power, stirring between, until basically smooth, then pass through a sieve into a cool container and let it thicken.
Pour a little over the top, smooth towards the edge with an offset and coax a few drips over the side, then chill to stop the dripping.
Pouring the drip, and why it wrinkled
Variation note: six tablespoons of cream made the drip wrinkle as it set, so use three to four tablespoons and add more as needed; this drip was removed and the cake finished plain.
Pipe dollops on top, squeezing and then pulling up; serve, or chill so it cuts more easily.