Confetti Cake Roll Food

CONFETTI GRAVITY CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat with more cooking spray and dust with flour, shaking out the excess.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 4 minutes. Beat in the eggs one at a time, beating well after each addition.
• Whisk the flour, baking powder and salt in a medium bowl. In a small bowl or liquid measuring cup, combine the milk and vanilla. With the mixer on low speed, beat in the flour mixture in three batches, alternating with the milk mixture in two batches. Beat until just combined, scraping down the bowl with a rubber spatula as needed. Fold in the sprinkles.
• Divide the batter between the prepared pans; smooth the tops. Bake until the cakes are light golden brown and a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool 5 minutes in the pans, then turn out onto a rack to cool completely.
• Meanwhile, make the frosting: Combine the egg whites, 1/3 cup granulated sugar, the cream of tartar and salt in a large bowl and beat with a mixer on medium-high speed until soft peaks form, about 4 minutes. In a medium pot fitted with a candy thermometer, heat the remaining 1 cup granulated sugar and the water over medium-high heat, undisturbed, until the thermometer registers 235 degrees F. With the mixer on medium speed, slowly drizzle the hot syrup into the egg white mixture. Increase the mixer speed to high and continue to beat until the frosting is no longer steaming, about 3 minutes. Add the butter, one piece at a time, and continue to beat until thick and smooth, about 2 more minutes. (It's OK if the frosting looks curdled -- keep beating and it will eventually smooth out.) Add the vanilla and beat until incorporated.
• Assemble the cake: Place 1 cake layer on a cake stand and spread with 1 cup of the frosting. Place the remaining cake layer on top. Frost the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until the frosting is set, about 30 minutes.
• Meanwhile, roll out the fondant on a confectioners' sugar-dusted surface into a long rectangle, about 2 by 7 3/4 inches. Wrap the fondant around the bent metal straw, leaving about 2 inches bare at the bottom. Pinch the seam to close, then roll the straw and fondant between your hands to smooth it out. (If using a plastic straw, insert a wooden skewer through it for stability.)
• Cover the cake with the remaining frosting in a smooth, even layer. Mark a spot on the top of the cake that's slightly off center (this is where the straw will go). Sprinkle confetti sprinkles on the cake so they radiate out from the marked spot and go down the side of the cake.
• Rub or brush a thin layer of corn syrup all over the fondant-covered straw, then roll in confetti sprinkles, pressing to adhere. Insert the straw into the cake at the marked spot, then place a small treat bag on the bent end, using a little corn syrup to stick it on, if necessary. Refrigerate until ready to serve.

CONFETTI CAKE

Steps:

• Preheat the oven to 335 degrees F. Grease one 18-by-13-inch sheet pan or two 8-inch cake pans with cooking spray and line the bottoms with parchment. Spray the parchment.
• Sift the cake flour, sugar, baking powder, salt and baking soda into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 30 seconds.
• Whisk together the melted butter, sour cream, buttermilk, oil, eggs, egg yolk, vanilla and the orange zest in a medium bowl.
• Add half of the wet ingredients to the dry and mix on low until a smooth paste forms. Stop to scrape down the bowl and paddle with your spatula. Add the remaining wet ingredients on low speed. Once combined, increase the speed to medium and beat for 1 full minute. Stir in the sprinkles.
• Pour the batter into the prepared sheet pan, or if using two 8-inch cake pans, divide the batter between the two pans, about 26 ounces in each.
• Bake until a toothpick inserted in the centers comes out with some moist crumbs adhering, 28 to 32 minutes for the 8-inch round cakes and 25 to 30 minutes for the 18-by-13-inch sheet cake. Cool in the pan or pans for 10 minutes, then turn the cake or cakes out onto a cooling rack to cool completely, about 1 hour.

FLUFFY CONFETTI BIRTHDAY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
• Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
• The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

RAINBOW CONFETTI ANGEL FOOD CAKE

Steps:

• For the rainbow confetti angel food cake: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
• Place the egg whites, vanilla, 1 teaspoon water, and the cream of tartar in a stand mixer fitted with a whisk attachment (or in a large bowl, using a whisk). Whip on medium speed for 2 to 3 minutes (or 5 to 6 minutes by hand) until you can see the wires of the whisk leaving a slight trail in the whites.
• With the mixer still on medium, or while continuing to whip vigorously by hand, slowly add 3/4 cup (150 grams) of the sugar, a few tablespoons at a time. After adding a little sugar, let it whip into the whites for 10 seconds or so, then add more sugar, then again wait about 10 seconds. Continue this way until all the sugar is added; that should take at least 1 minute. Once all the sugar is added to the whites, whip on medium-high for 2 to 3 minutes more (5 to 6 minutes by hand), until the whites are glossy and shiny and hold a peak when you slowly lift the whisk straight up and out of them.
• Stir together the cake flour, the remaining 3/4 cup (150 grams) sugar, the sprinkles, and salt in a small bowl. Carefully sprinkle the flour mixture on top of the whites and gently and quickly fold it in. When the everything is entirely mixed in, scrape the batter into an ungreased 9-inch angel food cake pan. Use a spoon or offset spatula to even off the top of the batter.
• Bake for 30 to 40 minutes, rotating the cake pan midway through the baking time, until the entire top of the cake is light golden brown and the cake springs back when you press it lightly, and a cake tester inserted into the middle of the cake comes out clean. Immediately remove the cake from the oven and turn the pan upside down. (This ensures that the cake does not deflate and compact onto itself; since the cake pan is not greased, the cake won't fall out.) Leave the cake upside down until it is entirely cooled, at least 2 hours.
• When the cake is cool, make the frosting.
• Turn the cake pan right side up. Remove the cake from the pan by first running a knife around the outer edge of the cake and then around the inner tube of the pan; pop out the removable bottom along with the cake, then run a knife along the bottom of the cake to separate it from the pan. Turn the inner tube and pan bottom upside down and remove the cake carefully and quickly, then turn the cake right side up again onto a serving plate. Frost the sides, top, and inner tube with the frosting. Use an offset spatula or knife to smooth the frosting. Use a blowtorch to carefully torch the frosting all over to create a golden brown surface. If you do not have a torch, place the frosted cake on a baking sheet under the broiler and rotate it every few minutes until the sides and top are toasted, 8 to 12 minutes total. Serve immediately, or store at room temperature and serve within 6 hours at the very longest. (The frosting will not last for more than 6 hours at room temperature, and the cake itself does not store well in the fridge.)
• For the fluffy marshmallow frosting: In a small metal or heatproof glass bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over a small pot of simmering water (make sure the pot is small enough that the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites) and cook, whisking occasionally, until the mixture is very hot to the touch, 6 to 8 minutes. (When you stick your finger in the mixture it should be so hot you immediately remove your finger.) It will thin out a bit as the sugar melts.
• Scrape the sugar-egg white mixture into a stand mixer fitted with a whisk attachment and whip on medium-high speed for 6 to 8 minutes, until the frosting cools, is fluffy and glossy, and looks like shaving cream. Add the vanilla and salt and whip until mixed in. Use immediately.

20 CAKE ROLLS FOR ALL OCCASIONS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cake roll in 30 minutes or less!