Confetti Cake Stack Food

CONFETTI SNACK CAKE

Steps:

• Preheat oven to 350ºF. Butter and flour and 8x8-inch cake pan and set it aside.In a small bowl, whisk together flour, baking powder and salt.In the bowl of your electric mixer, beat butter until creamy. Add sugar and beat until light and fluffy, about 3-4 minutes. Add egg and egg white, beating on medium speed until combined. Beat in oil and vanilla extract until combined, another 1-2 minutes. With the mixer on low speed, add half of the dry ingredients. Pour in the milk with the mixer on. Pour in the rest of the dry ingredients and mix on medium speed until batter is combined. Fold in sprinkles with a large spatula.Pour batter into prepared pan. Place pan on a baking sheet and bake for 38-40 minutes, or until golden on top and set in the center. Let cool complete before frosting.For the vanilla frosting:Add butter and cream cheese to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. With the mixer on low speed, gradually add powdered sugar. Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined. Beat in vanilla extract. If the frosting seems too thick, beat in the tablespoon of milk. If it seems to runny or too thin, you can beat in more powdered sugar, ¼ cup at a time. Frost the cake once cooled and top with sprinkles.

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).

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 STACK

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
• Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
• Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
• Frost side and top of cake with frosting. Arrange sprinkles over top of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes.

CONFETTI CAKE WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
• In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
• Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.

CONFETTI PANCAKE CAKE

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• In a medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla. Pour the buttermilk mixture into the flour, and stir until combined but still somewhat lumpy. Mix in 1/4 cup of the sprinkles.
• Heat a large nonstick skillet or griddle pan over medium-high heat. When hot, lightly brush with oil, then reduce the heat to medium-low.
• In batches, spoon 1/2 cup batter per pancake onto the skillet, and immediately sprinkle some of the remaining sprinkles. Cook until bubbles start to form on the surface of the pancakes, 2 to 3 minutes. Flip and continue cooking until golden brown on the underside and cooked through, 1 to 2 minutes more.
• As you go, transfer cooked pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven.
• Heat the frosting in the microwave until just barely runny, about 40 seconds (do not overheat or the frosting will separate). Stir.
• Make a giant pancake stack, and pour the warm frosting over the top. Sprinkle with additional sprinkles. Serve immediately.

HOMEMADE CONFETTI CAKE

Steps:

• Preheat oven to 325°. Grease a 13x9-in. baking dish. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add cream, vanilla and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of cake with frosting, and, if desired, top with additional sprinkles.

FUNFETTI CAKE

Steps:

• Preheat the oven to 180C/160C fan/gas 4 and grease and line 4 x 20cm cake tins. If you don't have 4, halve the sponge recipe and bake in 2 batches.
• Put the sugar, butter and vanilla paste in a large bowl and beat with an electric whisk (or in a table top mixer) until pale and fluffy. Add the eggs gradually, beating between each addition until fully incorporated. Add a tbsp or 2 of flour if the mixture looks like it's curdling.
• Sift in the flour and baking powder with a tsp of salt and fold into the cake batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the cake batter before dividing between each cake tin. Bake for 25-30 mins until golden and the sponge springs back when you press it lightly. Swap the tins around in the oven after 15 mins to ensure they cook evenly. Cool on wire racks completely before icing.
• Meanwhile, make the icing by beating the butter with half of the icing sugar until combined and fluffy. Add the cream cheese and the rest of the icing sugar, beating again until fully combined. Drizzle over the vanilla paste and beat until incorporated. Put a large round nozzle into a piping bag and spoon in the icing.
• When the cakes have cooled put a blob of icing onto a cake board and sit 1 of the sponges on top. Pipe blobs of vanilla icing in a circle covering the whole base of the sponge, then top with the next sponge. Repeat with all 3 layers, scattering over some extra sprinkles on the top. Serve in slices.