welcome friends welcome back to the
kitchen welcome
to 2021 it is january 1st 2021
so happy new year to everyone out there
watching
and i thought what better way to greet
the new year than to make a celebratory
cake so today we're going to make
a confetti cake or a funfetti cake a
layer cake with an italian
buttercream i'm going to start out in
the stand mixer with some butter
and some sugar and i'm going to put the
the beater on here and we're going to
cream this together until it's nice
light and fluffy
so while that's creaming we'll move on
to some of the other ingredients
and i have here some cake flour and to
that i'm going to add salt
and baking powder and we'll just mix
that in a little bit
okay give that a bit of a stir and you
don't have to stir too much
just a little bit now i need some milk
and some sour cream so
about a cup of milk
and to that milk i'm going to add about
a half a cup of
sour cream now
you don't have to add sour cream you
could add yogurt
you could add kefir you could add
buttermilk you could do all buttermilk
if you wanted to do all buttermilk
you could do just plain old all milk if
what you have
in your house is just milk we don't need
the acid
that the sour cream or the yogurt or the
buttermilk would normally bring
in order to leave the cake i'm using
baking powder
so it's going to leaven all on its own
regardless of the acid content
but the acid content will make a softer
cake
and give you better texture and a little
bit of flavor
so i'll just whisk those two together
and
i am really wishy-washy on this
ingredient yes there are rules to baking
but there's also an incredible amount of
leeway so use what you've got
um either bring the tang or don't bring
the tang it doesn't really matter in the
end
all that much once that's mixed together
now i'm going to turn my
eye back to what's going on in here
and i'm going to start cracking in the
eggs one at a time make sure they're
fully mixed in
before i crack in the next one
and after i crack in each egg i turn the
mixer up to really whip that egg
into the butter and sugar mixture
for the last egg i'm only going to use
the yolk in
the batter and i'm going to save the
white for the icing so
i'll separate the egg
and pop the yolk in okay i think that
batter is looking pretty good so i'm
going to drizzle in a little bit of
vanilla
and we'll mix that in
now we mix in the flour and the milk and
you mix it in a little bit at a time
a little bit of flour a little bit of
milk a little bit of flour a little bit
of milk just go back and forth
and you just want to mix it at this
point until it's
smooth so after your last addition don't
over
mix it
and a little bit of milk careful not to
slap it everywhere
now an integral part of this cake are
the sprinkles
and yes i know i'm supposed to call them
jimmy's um i just can't seem to bring
myself to call them jimmy's anyway not
all
jimmies or sprinkles are created equal
some aren't meant to go inside the
batter and i found that out a couple of
times in the past
where i've picked these up at the
grocery store and the color has bled
all the way through the cake i'm hoping
that these are the correct ones
the correct ones are apparently shiny
and the incorrect ones are apparently a
little bit
dull and they will bleed everywhere so
i'm going to put in about a cup of
sprinkles or jimmies maybe about
that much and then we'll just fold them
into the batter to get them in there
evenly
maybe a few more i like sprinkles
okay i've got three cake tins here and i
have
buttered the inside and put a parchment
disk in the bottom
just makes it a whole lot easier to get
out now i just need to divide this
evenly between the three pans
i can usually do it okay let's see how i
do today
not too bad so just
even out the tops
now the oven is preheated to 350 degrees
fahrenheit
and because i've got three cakes they're
not all going to fit on the same level
so i'm going to put them in
two sort of midway and one here in the
bottom
and you're always told to
move them around during baking if you
have an older oven that maybe has a hot
spot and a cold spot
excellent idea switch them around this
oven has been
so far really good in even heating all
around so i'm going to leave them in
there i'm not going to touch them
until they're done baking time to move
on
to the frosting the cakes are out
and cooling and i'm going to move on to
making the frosting or the icing
depending on where you are
and i know i said i was going to make an
italian buttercream but i changed my
mind somewhere along the line
and in this instance i should have
started by making the icing and moved on
to the cake but you know
such as life sometimes it can get messy
i'm going to make a marshmallow
buttercream and i'm going to start from
scratch instead of making
making it with marshmallow fluff i'm
going to start right from the very
beginning
so in the bowl of the mixer i'm going to
put
two packets of plain gelatin
and the difference between an italian
buttercream
and a marshmallow buttercream is just
the addition of the gelatin
to that i'm going to put about a quarter
cup of water
about that much just enough to wet the
gelatin
and start it softening right and pretty
much as soon as you add the water
the gelatin gets into this nice mass so
we're on the right road to that i'm
going to add egg whites
and i'm just going to set that aside now
we need to make
a hot sugar syrup that we're going to
pour
into the egg whites as they're being
whipped up so i've got a little pot here
i'm going to put this
on to sort of medium medium-high heat
and we're going to
heat this sugar until it reaches 250
degrees fahrenheit
so sugar into the pot and i'm gonna add
about a half a cup of water
and that'll just sort of start us off a
little bit and get us going in the right
direction
don't forget your candy thermometer a
very important part of this
job just to make sure that you get up to
that 250 degrees
and i'm going to stir it right now
just at the beginning just to dissolve
that sugar and then i'm not going to
stir it while it's heating
now there is a little bit of a dance
with this frosting
you want to whip your egg whites and you
want to have them at the right
texture when the sugar reaches the right
temperature so that you can pour the
sugar
into the egg whites don't let it freak
you out if you reach the right
texture with the egg whites you can slow
down the beater
if that happens before the before the
sugar is ready
don't let that deter you there are so
many ways that this could go wrong
just take it easy relax everything
always works out
okay so let's start the egg whites
okay we've reached 250 degrees now
goes without saying sugar syrup is hot
it's dangerous you don't want to get it
on yourself
be very careful at this point we just
want to drizzle it into
the mixer trying not to get it onto the
whisk
easier said than done
so the sugar syrup's all in here the
eggs the gelatin and i've got this
on high and i'm gonna let this whip for
10-15 minutes
you want to let it go until the bowl
feels
about room temperature before you start
adding in the butter and the butter is
also at room temperature
okay the temperature of this has dropped
to about room temp
and what we have created in this mixer
is essentially marshmallow fluff
that same stuff that you buy at the
grocery store in a little jar
that's what that is so put the mixer
back on
and at this point we just start
dropping in butter a little bit
at a time maybe one or two tablespoons
at a time
mix it in before we mix in the next one
you really want to make sure that this
mixture is room temperature or the same
temperature as the butter before you
start putting the butter in
because if it melts the butter it will
break and it won't work
and if it does start to melt the butter
you can just put this whole
thing in the fridge cool it down a
little bit and then start over
with adding more butter at that point
there are pitfalls but it's not that
difficult just take your time
and the last thing i'm going gonna whip
in is just a little bit of vanilla
okay this icing looks amazing
so we're done with the mixer now and
what we've made
is this fantastic marshmallow
buttercream and it is
so smooth
it's going to be great on the cake now
we need to move on to actually
assembling and frosting and decorating
the cake which is the part that i hate
so i'm going to take a little break try
the frosting before we move on
hmm this is going to be really good
you can look away at this part you're
probably not going to learn much
from me so a little dab of that
first layer on
and then icing on top of that and it's
just carry on from there
and then the next layer
and then some sprinkles
on top
hey glenn hey jules happy new year
friends
so sprinkle cake
a funfetti cake a confetti cake depends
on what you want to call it
but it's got sprinkles it is super fun
it's a super
fun looking cake okay so let's see if
it's super fun looking inside
the anticipation is killing me i would
not
do well on the baking show paul
hollywood would laugh me
out of the tent your decor is is
uh simplistic i just want to get it on
i just want to get it on the cake i
don't really care well and it's such a
rare event for us to actually ice
the cake okay here we go let's see
fun fatty
looks pretty good let's turn that so
everybody at home can see
happy new year
go ahead sure i'm just going to take one
off the first because i don't think i
can take a whole
piece in plately
that's a lovely cake glenn and the fun
fatty just you know
sparkles make it fun it's really nice
butter cake
i like that icing okay on you said you
were going to make it with
gelatin yeah so i essentially made a
marshmallow cream
and then put butter into it essentially
made the first
the first two-thirds of our marshmallow
recipe
now did you find there's a benefit to
having the gelatin um because
it tastes very butter creamy it's it i
think it'll just
hold up better than a regular italian
buttercream
but who knows i mean it's that's what
experimenting is all about
and so we bring you this beautiful
festive
cake and wish you the best of the new
year
my wish for 2021 is to soon have safe
public gatherings yeah i think my my
wish for everyone would be that
2021 is safe happy and healthy
so best wishes to everyone thanks for
stopping by
see you again soon
you