Funfetti cake
I'm sorry but where was this cake when I was growing up? It must be more of an American thing because I know I would have asked for this cake a thousand times over had I known it existed.
Because sprinkles. So many sprinkles.
I say I level mycakes for aesthetic purposes. But really, who doesn't like those delicious offcuts?
I love the name funfetti. Like confetti but way more fun because it's edible duh.
In the last year or so, I've suddenly rediscovered my affinity for little kids. I used to love babysitting back when I was a kid and the oldest by far at every party (thanks, Mum and Dad) but then I went through a prolonged teen phase of meh. I think the change came when my friend Tasmin had her gorgeous baby, Kian, whom I can only ever talk about with hearts in my eyes. He's only just one though so I still don't really know what to do with toddlers haha. But if they're just babies or old enough that we can actually converse, we're good.
Anyway, since moving to Dubai, I've been hanging out with a few of my young second cousins and they're all lovely. My mum's cousin has three little boys, with another baby on the way, and the eldest is Santino. He's the perfect older brother: kind, incredibly patient and forever ready to help. It's not always easy being the first child but Santino does it with grace. We were discussing cartoons when he mentioned his birthday was coming up, and I was obviously immediately like 'what cake?!!' I have this obsession with making birthday cakes for people. He said he liked vanilla or chocolate and lots of sprinkles. When his mum made a chocolate cake for his actual birthday, I knew exactly which cake I had to make.
The recipe for this cake is from the ridiculously talented Molly Yeh. I don't know how, having read so many food blogs for so many years, I've only just discovered her but this recipe has made me a fan. I couldn't find the clear imitation vanilla Molly recommends for that 'nostalgic flavor, reminiscent of a boxed cake', so I used just a tablespoon of regular vanilla flavouring. This is not the cake to use your expensive Nielsen Massey pure vanilla extract or bean paste. For a kiddie cake, you want to use something that smells and tastes more artificially vanilla, in a good way. Dr Oetker does a really lovely vanilla 'flavouring' and in Dubai, I love Foster Clark's vanilla essence. Also, according to all the funfetti cake posts I've read, it's key that you use the waxy long rainbow jimmies rather than the dotty nonpareil sprinkles (Multiple types of sprinkles? I learn something new everyday) or you can also use the round confetti quins. From the offcuts I dutifully sampled, all of this results in a wonderfully flavourful, soft and dense white cake. The sprinkles (which don't taste particularly good on their own) melt away into yummy flecks of colour.
There's only one way to frost this fluffy cake and that's to practically cocoon it in glorious vanilla buttercream.
Confession: I always wing buttercream. Recipes often call for more butter or icing sugar (5-6 cups? Come on!) than you actually need. So my tip is to always start with 1 cup of butter and 2 1/2 to 3 cups of icing sugar. The key is to whip it, whip it real good. Add about a tablespoon or two of milk, a teaspoon of vanilla and a pinch of salt. Beat it again. And now if you feel like you need more of these elements or generally more frosting, then add butter, sugar, milk or vanilla in increments, taste-testing as you go, until you're happy.
I went for a more rustic look this time, rather than a smooth finish, with just a ring of sprinkles to hint at the surprise within. But do whatever you feel like. If you love sprinkles, cover the whole cake in them! I couldn't take any artful photos of a slice/the sliced cake because I wasn't there when it happened. My mum's cousin lives ages away from us but luckily works nearby, so we dropped the cake off at her office. She very sweetly Skyped us when the kiddies got home from school so I could see their excited little faces and also sent me these wonderful photos.
How cute are they? :) Santino and Savino were kind enough to pose for photos but Sam baby was a little too busy cleaning up the buttercream on the cake tin. Ah well, he made time for a thumbs up ;) Happy belated birthday, Santino! You're a superstar. Happy birthday also to my gorgeous friend, Alice! And to Kian in London, I'm so sorry I couldn't make a cake for you to smash. Happy first birthday, sweetheart.
Funfetti cake
Recipe from Molly Yeh on Food52. Make one 8" cake with two layers.
INGREDIENTS
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
4 large egg whites
1-2 tablespoons clear imitation vanilla or vanilla flavouring
6 tablespoons vegetable oil
2 1/2 cups cake flour*
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
2/3 cup plus 1 tablespoon sprinkles
METHOD
Preheat oven to 175°C. Grease two 8" cake pans. Cut out circles of parchment paper and line the bottom of the pans. Lightly grease the parchment.
With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg whites, one at a time, mixing well after each one. Mix in the vanilla and oil.
In a medium bowl, whisk together the flour, baking powder, and salt. With your mixer running on low, add this to the butter mixture in three additions, alternating with the milk. Once you have a smooth batter, fold in the 2/3 cup of sprinkles.
Divide the batter evenly between the pans. Sprinkle the remaining tablespoon of sprinkles over the top and bake the cakes until a toothpick inserted into the center comes out clean. Begin checking for doneness at around 30 minutes.
Let the cakes cool for a few minutes in the pans and then flip them onto a cooling rack to cool completely before frosting.
Notes: If you can’t find cake flour, measure out the plain flour and then replace 5 tablespoons of the flour with cornflour. Mix well before using.
Vanilla buttercream
Makes enough to frost one 8" cake.
INGREDIENTS
1 1/4 cups unsalted butter, at room temperature
3 cups icing sugar
1 1/2 tablespoons whole milk
2 teaspoons vanilla
1/8 teaspoon salt
METHOD
Beat the butter and sugar until creamy. Add the vanilla, milk and salt and beat until combined. Taste and add more sugar, vanilla or butter, if desired. Beat until it reaches the desired consistency.
Generously frost one layer of the cake before sandwiching with the second layer. For a smooth finish, cover the cake with a light crumb coat of frosting and put it in the fridge for 10-15 minutes. Then cover the cake with the remaining frosting and smooth with an angled spatula. If you're feeling more whimsical or are short on time, do whatever you like and call it intentional art ;) Top with as many sprinkles your heart desires, in whatever fashion pleases you. Enjoy!
