Homemade Funfetti Cake Mix Food

FUNFETTI ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees.
• Sift together 3/4 cup of sugar and the flour three times. Set it aside.
• In a clean, grease-free bowl, beat the egg whites until they are frothy .
• Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
• Add the remaining sugar, three tablespoons at a time, beating well after each addition.
• Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the vanilla flavoring and sprinkles.
• Spoon the batter into an ungreased angel food cake tube pan.
• Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
• Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate and top with whipped cream and more 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.

CHEX FUNFETTI CAKE BATTER BUDDIES

Steps:

• 1. Melt almond bark (or white chocolate) and add shortening. I melt mine in a saucepan on low, I always ruin things in the microwave.
• 2. Pour the cereal into a large bowl and spoon in melted almond bark.
• 3. Add cake mix and powdered sugar, mix gently and enjoy!

MILKY MOIST FUNFETTI CAKE - TOO EASY

Steps:

• Bake the cake mix by following the instructions on the box. If you use half a box, use 2 eggs. If you use 1 box, separate the batter into 2 cake pans. (Shallow cakes will absorb the milk better, later on.).
• Stir together the milk and condensed milk while the cake is baking, and refrigerate the mixture.
• When the cake is ready, take it out of the oven and poke holes all over it using a fork, or the dull end of a bamboo skewer.
• Slowly pour the milk mixture evenly all over the cake, and let the cake absorb the milk (mmmmmm.).
• Refrigerate the cake for at least a couple hours.
• Top with Cool Whip, and serve!
• P.S. Serving size is according to 1 cake mix box.