funfetti layer cake

Here is the antidote to all things January.IMG_8500Happy New Year all! I had a month of holiday in Australia over Christmas which was fab, but I’m now trying to get my head around y’know, going to work again and it being dark and cold 😥IMG_8510I’ve had this massive jar of rainbow sprinkles sitting in the cupboard for a few months now, and thanks to Molly Yeh’s extensive funfetti research, this was the perfect cake to combat the grey weather and dip my toe back in the water. IMG_8476Also I think I may have finally found a good backdrop / lighting situation in the new flat! It only involves moving the sofa across the room, so totally worth it 😉 IMG_8495IMG_8497IMG_8512

Funfetti Layer Cake

  • Servings: around 12, this is a sweet cake!
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  • The original recipe is from Molly Yeh’s cookbook Molly on the Range; I’ve converted it into grams and changed it slightly {there’s no almond essence in this version}
  • It’s quite sweet {to my taste anyway!} so feel free to use less icing sugar in the buttercream or make a Swiss/Italian meringue buttercream
  • For the funfetti effect to work, the sprinkles need to be super bright – artificially coloured and full of E numbers. The standard ones you find in UK supermarkets won’t work – the ones I’m using came from a specialist American food shop, or I believe you can find them on Amazon. You can also make your own using my tutorial.

Ingredients

Funfetti cake {makes 3 layers}:
  • 300g plain flour
  • 30g cornflour
  • 1 tsp fine salt
  • 2 tsp baking powder
  • 240g softened, unsalted butter
  • 300g caster sugar
  • 4 large egg whites
  • 60ml vegetable oil
  • 2 tsp vanilla extract
  • 180ml milk
  • 95g bright, artificially coloured rainbow sprinkles
Buttercream
  • 240g soft, unsalted butter
  • 585g icing sugar
  • 2 tbsp single cream or milk
  • 1 tsp vanilla extract
  • 1 tbsp water
  • pinch of salt
  • extra rainbow sprinkles, for decoration

Method

Funfetti cake: 

Preheat your oven to 180*C and line three 8″ (20cm) cake tins with greaseproof paper {or as many as you have}.

In one bowl, weigh out the flour, cornflour, salt and baking powder and stir them together. Set aside.

Put the butter and sugar in a mixing bowl and beat until pale and fluffy. Add the egg whites and mix well after each one. Add the oil and the vanilla extract, scrape down the bowl and beat again.

Add about a third of the dry ingredients and fold in on low speed, followed by about half of the milk. Stir through. Continue folding in another third of the dry ingredients, then the rest of the milk, and finally the rest of the dry ingredients until just combined.

Finally, mix through the sprinkles and divide the cake mix between the tins. Bake for 25 minutes, checking with a skewer to see if they’re done. Leave to cool in the tins for 10 mins before turning onto a cooling rack.

Buttercream:

When the cakes are cool, beat the butter for a couple of minutes until it goes pale.

Add the icing sugar and mix on slow speed at first, adding the salt, cream, water and vanilla, and then beat on high for a few minutes until pale and fluffy.

Spoon the buttercream into a piping bag with a large circular tip and pipe rounds onto one of the cake layers.

Put one of the other layers on top and press it down slightly. Repeat with the other layer, and pipe a final ring of icing blobs on the top of the cake and decorate with extra sprinkles.


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