I first learned about the magic that is making funfetti from scratch when I was team leading a New York Care's cooking class in the Bronx. While my classes were ostensibly supposed to focus on healthy cooking, my Bronx class happened on the weekends and was three hours to create a whole meal including dessert (don't ever tell my East Harlem kids who met for one hour after school and only got to make desserts near the holidays). I tended to focus my classes on familiar foods for which I could buy all the ingredients at the local Pathmark but made from scratch. So, corn flake crusted baked chicken tenders, take out style fried rice and chow mein, mac and cheese, etc and then occasionally throw in something new, like kale chips. (Seriously, these kids loved kale chips, one semester we made them at least four times by request).
The first time I made funfetti cake, we made it using leftover ricotta from the lasagna that was our main course. Yep, I took a ricotta based cake, which sounds pretty adult and fancy and I funfettied it. Because it turns out, all you need to do to make a cake "funfetti" is add a cup (more or less) of sprinkles to whatever white or yellow cake you're making and you'll get those confetti dots inside when it bakes up.
Last week I got a freelance request for a friend's husbands birthday for a cake shaped like America. When I asked the flavor, my friend said "not chocolate-y and moist". At first I offered a vanilla and lemon curd cake but then I asked if she wanted to go all out American and have a funfetti cake. This cake was maybe one of the most ridiculous things I've ever made and a resounding success.
- 7 oz (1 3/4 stick) room temperature Butter
- 1 cup Sugar
- 4 Eggs (room temperature)
- 2 teaspoons Vanilla Extract
- 1 1/3 cups AP Flour*
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- juice of 1/2 lemon
- 3/4 cup rainbow sprinkles
- 12 oz (3 sticks) Butter, softened
- 5-7 cups Powdered Sugar (sifted)
- 2 teaspoons Vanilla Extract
- 1/2 teaspoons Salt
- 1/2 cup Rainbow Sprinkles
- Preheat oven to 350. Grease and flour a 9"x13" (quarter sheet sized) cake pan.
- Combine dry ingredients and set aside. Cream butter and sugar until light and fluffy and then add eggs, one at a time, incorporating well after each addition. Mix in vanilla extract and lemon juice. Mix in flour in two parts with the mixer on low and then mix on high for three minutes to aerate the batter. Fold in sprinkles.
- Spread the batter evenly in the pan and bake for 25-30 minutes until golden brown and just starting to pull away at the edges. Cool in pan for ten minutes on a wire rack and then invert directly onto the rack and cool completely before assembly.
- Yes, it really is that easy.
- Cream together butter, salt, vanilla and five cups of powdered sugar until smooth and fluffy add up to two cups more powdered sugar for your own personal consistency and taste. Mix in the sprinkles. You've just made funfetti frosting. Try not to make it every day now.
Of course, you have a couple of options here. You could just frost the outside of the cake and leave it at that or you could cut it in half and frost the middle and outsides, you could turn it in to one big U.S.A or you can make a smaller, double layered U.S.A. which is the option for which I'm writing instructions.
- Cut your cooled cake in half. Place one layer on a cakeboard and spread with a generous even layer of frosting, place the other half on top. Stick this in the fridge for fifteen minutes to firm up.
- Draw or print an outline of America (or any shape you want) that will fit within the dimensions of the cook hanging out in the fridge. Cut out the outline.
- Remove the cake from the fridge and place the outline on top, you can use a couple of dabs of frosting to hold it in place if you want. Use a paring knife to cut around the outline. Remember, you don't have to do this all in one go, use the picture in the upper right square as an example for how to cut parts of the coastline away.
- The sides of the cake are going to be pretty crumbly, so this is a time when it's pretty crucial to crumb coat your cake. Crumb coating is when you spread a thing layer of frosting over your entire cake to act as a base layer to seal in the crumbs so they don't mix in with the frosting. After you've crumb coated the cake, stick it back in the fridge for another fifteen to twenty minutes to set up.
- After your cake has set up, give it it's final, generous layer of frosting, on a cake this size, you're bound to lose some of the details of the coast (sorry, Puget Sound) try not to worry about it too much, I promise your guests (or client) won't care.
- This cake can be stored at room temperature if your house isn't too warm but in the Summer months I'd recommend sticking it in a sealed container in the fridge.