- Hey guys, today I'm gonna show you how to make
my signature funfetti cake.
It is the moistest vanilla cake possible
filled with sprinkles, and then decorated to heck and back.
(laughs) I hope you love it, it's really fun
let's get started.
We're gonna be sifting all of our dry ingredients
into a large bowl.
I have one and 2/3 cups of all purpose flour
Just sift it out.
1/4 teaspoon baking soda
a teaspoon of baking powder
one cup of granulated sugar
finishing off with a quarter teaspoon of kosher salt.
Now, whisk it all together.
Before we start with the wet ingredients
We're gonna separate the egg whites from the yolks.
We're not gonna use the yolks this time
just because they're a little bit more yellow than I'd like
and I wanna keep that cake nice and bright and white.
Into my bowl, three egg whites at room temperature
half a sup of sour cream at room temperature
half a cup of milk.
I actually like to use warm milk for this.
Three teaspoons of vanilla extract
now let's give it a whisk
before we add our next ingredient in.
Our final wet ingredient is 3/4 of a cup of unsalted butter
at room temperature.
And I get a ton of questions on the blog
about this step of the cake.
You're gonna add it in to your batter
you can totally use an electric mixer.
Mine broke and I just never bothered to get a new one.
So right now you can see
the butter is all clumped up.
It almost looks like cottage cheese.
That's fine, because now we're gonna fold in
our dry ingredients, and it's gonna be all okay.
Now we're adding our dry ingredients to the wet.
It's a really simple recipe. You just mix it in.
(sounds of mixing batter)
Now it's time for our sprinkles.
I'm so excited about this step, don't even ask me why.
(laughs) You don't wanna use nonpareils
I don't know how you say it, but those little dots
because they dissolve instantly.
So you're gonna have like very streaky, rainbow,
muddy-looking cake.
Use Jimmies instead. These kind of like little tubes.
Now we're gonna add a third of a cup of these sprinkles in.
Then you don't wanna over-mix it because
they can dissolve a bit if you agitate them a bunch.
This recipe makes just enough batter
for three, six inch pans.
I love this size because I don't overeat, basically.
I'm surrounded by cake all day, so this is the perfect size
for a small family to, like, nibble on cake
and be totally pleased.
If you wanna use a nine inch pan
go ahead and triple the recipe.
Okay, we're gonna butter our pans now
and then flour them to prep them for the batter.
Add in a couple tablespoons of flour
and then move it around and tap out any excess.
Final step before adding these guys into the oven
is baking strips.
These are just wet fabric strips
that I'm gonna add to the edge of the pan
and they're basically gonna slow the cooking down
on the outside so it's an even bake
which means a flat top and no burnt edges.
They're really like magic, I highly suggest them.
(laughs)
I distribute my batter into the three pans
and I do use a kitchen scale
just to make sure the levels are really gonna be
exactly the same.
Now, I'm gonna pop these guys into the oven
at 340 degrees Fahrenheit for about half an hour
or until the centers are set
and the edges are just pulling away from the pan.
That's when you know they're ready to pop out.
I'm filling the cake
with a really simple vanilla buttercream
and it's gonna be kind of thick
because you want the cake to stand up.
A lot of people make the mistake of
using a really soft buttercream for the filling
and then the cake loses its stability
as it comes to room temperature.
You don't want your cake to start leaning or collapsing
so, err on the side of thicker buttercream for the middle.
On the outside, you can go light and airy
or really buttery or creamy.
Inside's a different story.
So I'm adding in one pound of unsalted butter
at room temperature.
Now I'm gonna mix on low for, like, maybe five minutes
or just until it's really creamy and soft.
Okay, my butter is really creamy and very silky
as you can see.
Now we're going to sift in two pounds
of confectioner's sugar in two batches.
So, sift in a pound, mix, sift in the rest.
Now I'm gonna cover this with a tea towel
and mix on low for just a couple minutes
until the butter is incorporated with the sugar.
Now we're gonna add in a little vanilla for flavoring.
Give it a mix. (mixer whirring)
You can see because only half of the sugar is in here
it's almost a bit soupy.
It's not gonna be holding up its shape.
And it's time for the rest of the sugar.
(mixer whirring) Gonna add a teaspoon
of milk in just to get the consistency right.
The vanilla buttercream is basically done
but I'm gonna split it into two batches.
One is gonna get a soft pink food coloring
and then they're both gonna get a lot of sprinkles.
'Cause it'll give me a really nice two-tone interior
and crumb coat.
Because, why not?
I want you to see that this is really nice and creamy
Not a lot of air bubbles, and the taste
is perfect.
You can estimate, you don't have to exactly half for each.
Just gonna use my spatula to mix the color in
and adjust as needed.
You can see that one drop is totally,
totally enough color.
All right, now I'm gonna add in a quarter cup of sprinkles
to each batch, and mix it up.
Now just fold those sprinkles in.
I want to show you why I love sprinkles and buttercream.
As you scrape when you're decorating the cake
the sprinkles become exposed and it's like
a beautiful rainbow.
You're gonna keep the same steps for the white batch
and I said a quarter of a cup
but you could totally add in a little bit extra if you want.
So let's add those in, now we're gonna fold in again
and watch the magic happen.
(upbeat music playing)
The cake (murmurs) done and so is the buttercream
for the filling and crumb coat.
We're also gonna make an Italian buttercream
but, you can click up, over here, somewhere
for the "How to Make Italian Buttercream" video.
It walks you through all the steps
I love Italian buttercream.
Into a small saucepan, I'm adding in
1/3 of a cup of water
and one heaping cup of granulated sugar.
I'm gonna mix it up, just a little bit
until the sugar is dissolved,
and then heat it over medium-high heat
until it reaches 240 degrees Fahrenheit.
While my sugar is heating up,
I'm gonna start adding in my egg whites
and whip those up at the same time.
They should end up ready, together.
Five egg whites for this recipe
and they should be at room temperature.
Two dashes of cream of tartar
Gonna add in just a dash of salt
So I'm gonna start my mixer up. (mixer whirring)
Once the egg whites are frothy
I'll add in a third of a cup of sugar.
I'm gonna mix on high until we get to the soft peaks stage
but I just show you that this is at the soft peak stage
really pretty. Look at that.
And now it's time to add our sugar in,
which just hit 240 Fahrenheit.
I'm going to drizzle the sugar in carefully and slowly,
while the mixer is running on low.
Then we're gonna mix it until it reaches room temperature
which could last 15 minutes.
You can always pack the sides with ice
to speed things along.
Afterwards, we'll add the butter and we'll be done.
So my meringue is all whipped up and at room temperature.
You can see how, like, gorgeous this is.
It's like a beautiful spire.
Anyways, now it's time to add in our butter,
a tablespoon at a time,
after we flavor it with a little bit of vanilla extract.
It's kind of up to you.
Switching to a paddle attachment before we add the butter in
I'm gonna add in two teaspoons of vanilla
and give it a little bit of a mix.
So add your butter in about a tablespoon at a time,
while the mixer is running on low
and it'll all just come together magically.
To make my pink drip for the cake
I'm going to use some candy melts,
a little bit of white chocolate,
and a little bit of hot cream,
and some soft pink gel food coloring.
So just measure out, maybe, like half a cup of candy melts,
give them a nice chop.
To that, I'm gonna add couple tablespoons
of these little mini white chocolate chips.
And I'm just heating up about three tablespoons
of heavy whipping cream in the microwave,
just so it's about scalding and not boiling.
And now, it's time to add in our white chocolate
and candy melts.
Give it a little mix and just let it sit.
The heat of the cream should dissolve everything
but if it doesn't, just pop it into the microwave
for a couple 10-second bursts.
Let that sit, and it should melt.
Using a toothpick to add in my soft pink gel food coloring
because I don't want it to be too overpoweringly pink,
just a little bit.
To decorate the cake, we're gonna start off
by piping a layer of buttercream
onto the first layer of the cake.
Now coat completely with your funfetti buttercream.
I alternate in colors, but totally optional.
It's really just a thin coat of buttercream
to protect the cake from any crumbiness.
Add your Italian buttercream to the outside of the cake
using offset spatula to smooth the top
and a bench scraper to smooth the side.
Pull in with your offset spatula to complete
the smoothing process.
Chill the cake to firm the buttercream up
and then use your hand to add some confetti sprinkles
onto the bottom of the cake.
Pipe your warm pink ganache on top
and add in drips if needed.
Give it a smooth with an offset spatula
and you're ready for the dollops.
(upbeat music playing)
Use an 869 tip to pipe on your Italian buttercream dollops
and you're done. (laughs)
Enjoying some of this cake off-camera; so good!
And the sprinkles just make it more cheerful,
I don't know.
Anyways, I hope you enjoyed the video.
Don't forget to subscribe, and if you have any questions
leave them in the comments below.