Confetti Cake Food

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.

THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY

Steps:

• In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
• In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
• Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
• With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
• Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
• Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
• Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
• Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
• Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
• Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
• Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
• Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
• Chill the cake in the refrigerator for 20 minutes.
• Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
• Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
• Enjoy!

CONFETTI CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8-inch round cake pans with shortening or cooking spray. Make cake batter as directed on box. Pour into pans.
• Bake as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• On serving plate, place 1 cake, rounded side down. Spread with frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Arrange sprinkles over top of cake. Place candle in top center of cake.

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.

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 CELEBRATION CAKE

Steps:

• Heat oven to 350°F Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
• Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.
• High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.

CONFETTI CAKE

Steps:

• preheat the oven to 350f/180c/160c fan/gas mark 4.grease 2 20 cm sandwich tins and line with baking parchment.
• in a large mixing bowl cream together the butter and sugar.
• add an egg and mix add 1/4 of the flour and mix.repeat until all eggs and flour has been used .
• fold through the confetti or sprinkles and divise the mix between the 2 sandwich tins
• bake for 25 to 30 mins or until a cocktail stick inserted into the cake comes out clean.
• allow to cool for 10 mins before transferring to a wire rack to cool prepare the buttercream frosting by beating the butter until smooth.
• add the icing sugar a bit at a time using the milk to loosen the mixture.beat for at least 5 mins.
• place 1 sponge onto your serving plate and spread over half of the butter cream. place the second sponge on top and spread the remaining buttercream over the top. use sprinkles or edible confetti to decorate

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.