Confetti cakes, also known as Funfetti cakes, are a fun and easy twist on a tradtional vanilla cake. With sprinkles being such a cheap option, it’s a great way to make a showstopper cake without breaking the budget. Be warned! The more you mix the batter after adding the sprinkles, the more your batter colour gets tainted and your sprinkles disappear!
I’ve also become quite a fan of using milkshake syrups both in batters and icing. This icing realy does taste like strawberry milkshake! With so many flavours available, you’re limited only by your imagination.. and with summer on the way it doesn’t hurt to have milkshake syrup on hand for those warm days.
2 1/4 cups flour
1 Tablespoon baking powder
1 1/4 cups buttermilk
4 egg whites
1 1/2 cups sugar
1 tsp vanilla extract
1/2 cup rainbow sprinkles (I used about 1 and 1/3 of the small jars you get in the supermarket, plus extra for decorating)
1. Sift together cake flour and baking powder. In a sperate bowl, whisk together buttermilk and egg whites.
Cream the butter and sugar until light and fluffy. Add the flour and buttermilk alternately, in 2-3 batches. Add the sprinkles and fold until combined.
Don’t add the sprinkles until you’re ready to go straight into the pans. The more you mix and the longer you leave, the more they will dissolve into the batter and disappear.
Pour batter into an 8″ pan that has been oiled and floured. Bake at 180 degrees for 40-45 minutes until firm to the touch. Cool in pan for 10 minutes, then turn out and cool completely before slicing to fill. Usually I bake my layers seperately, but because the mixture can’t sit around with the sprinkles in it, I baked in one pan and sliced after.
Strawberry Milkshake Frosting
225g butter – softened
3 3/4 cups icing sugar
1/4 cup milk – lukewarm
4 Tablespoons flour
3 Tablespoons strawberry milkshake syrup
Beat together all ingredients until light and fluffy – approx 3 mins.
Fill layers of cake and ice the outside completely. Decorate with rainbow sprinkles.