1.06.2012

very FUN-fetti sprinkles cake


Hello there! After my first week of classes this quarter I am relieved to say, "Thank God it's Friday." Moving back to my dorm reality has been less than pleasant and I already miss the comfort of home. My New Year's resolution to hit the gym at least three times a week has already been trumped by my preference to watch re-runs of Boy Meets World instead. Hey, you win some you lose some, right? Getting back to the real world after the holidays is never easy but I'm hanging in there.

Okay, enough of my whine-fest. There is nothing like a good sprinkle cake to spruce up my mood. This is my last post from over vacation and it was probably my most favorite of all. My little sister just turned seventeen and with her sassy attitude, she deserved nothing short of a sassy, cute little cake.

Although I do realize that "funfetti" cake is simply vanilla cake with sprinkles baked in, those sprinkles add a certain sort of charm. So, with my want to make my sister a sprinkle baked birthday cake, I also decide that coating the cake with sprinkles was probably a good idea too. I also tried a different frosting recipe that I never had before and I loved how smoothly it coated the cake.

FUNfetti Cake


2 cups all-purpose flour
2 teaspoons baking powder
3/4 tsp. kosher salt
1 cup and 6 tablespoons unsalted butter, at room temperature
1 cup white sugar
4 eggs, at room temperature
2/3 cup whole milk
1 teaspoon vanilla
1/4 cup sprinkle jimmies 

1. Preheat oven to 350 degree F. Butter and flour 3, 6 inch cake pans.

2. Sift together the flour, baking powder, and salt in a bowl and set aside.

3. In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy. About 10 minutes.

4. Add the eggs one at a time. Start beating them on low speed and then return speed to medium until each egg is fully combined. 

5. In a small bowl combine the milk and vanilla. With the mixer on low, add the flour mixture to the butter mixture alternating with the milk. Do so in three additions, beginning and ending with flour. 

6. Fold in the sprinkles gradually with a spatula until they are evenly combined with the batter.

7. Divide the batter in the prepared pans.

8. Bake for 25 to 30 minutes or until a tester comes out clean.

9. Let cool completely before frosting.

*This recipe was modified from Miette.

For the frosting

1 cup milk
5 tablespoons flour
1 teaspoon vanilla
1 cup white sugar
1 cup unsalted butter, room temperature

1. In a saucepan over medium heat, combine the milk and the flour. Whisk the mixture constantly until it is very thick (it should resemble gravy).

2. Once the mixture is thick, remove it from heat and let it cool to room temperature completely. To speed up this process you can continue to whisk the mixture.

3. Once the milk mixture is completely cooled, add the vanilla and whisk until it is fully combined.

4. In the bowl of a stand mixer, combine the butter and sugar and beat until light and fluffy on medium speed. About 4-6 minutes. 

5. Add the cooled flour mixture and beat on medium speed for about 1 minute, or until the mixture is just combined. You don't want to beat it for too long or it may separate and curdle.

6. Use gel food coloring to color if desired and use right away.

To Decorate the Sprinkle Cake:

1. Using a long serrated knife trim the tops of the cakes to level them.

2. Smear a little dollop of frosting on to a cake board and place your bottom layer on top.

3. Place about 3/4 cup of your frosting in a small bowl and use it to crumb coat the cake.

4. Refrigerate the cake for about 40 minutes or until the frosting is firm.

5. Frost the rest of the cake using an off set spatula to smooth the top and a pastry blade for the sides.

6. Be prepared for a little bit of a mess! Lightly toss little handfuls of sprinkles onto the freshly frosted cake. Continue until the whole cake is covered. 

7. Pipe design dollops on the top if you wish.

8. Enjoy!

Thanks for reading and have a great weekend!

<3, The Sweet Petite


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