Confetti Cake Stack Recipes

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).

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.

FUNFETTI CAKE RECIPE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees Grease and flour three 8 inch round baking pans
• In medium bowl whisk for 30 seconds the flour, baking powder and salt. Set aside
• In a separate bowl, combine milk, sour cream, vanilla. Stir with a fork to blend. Set Aside
• In the bowl of your mixer, beat the butter until softened. Add the sugar and beat 3 to 4 minutes until lightened in color and fluffy. Scrape the bottom and sides of bowl midway through.
• Add the eggs one at a time, beating after each one until yellow streaks disappear.
• Add dry ingredients alternately with wet ingredients, mixing until dry ingredients are blended in. Begin and end with dry ingredients (3 additions of dry and 2 of wet).
• Fold in sprinkles just until evenly distributed.
• Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let cool in pans 10 - 15 minutes then turn out. Makes 7 cups batter Will hold up to fondant. Works well for cupcakes - cupcakes bake without dome

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.

CONFETTI PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour. Place paper baking cup in each of 12 regular-size muffin cups.
• Make cake batter as directed on box. Pour half of batter in round pan; spoon remaining batter into muffin cups. Bake as directed on box. Cool completely, about 1 hour.
• In small bowl, place 1 tablespoon of the frosting; stir in 1 drop yellow food color. In another small bowl, place 1/4 cup frosting; stir in 2 drops red food color. In third small bowl, place 1/2 cup frosting; stir in 4 drops blue food color.
• On serving plate, place cake layer with rounded side down. Frost top and side with white frosting. Frost 7 cupcakes with blue frosting, 4 cupcakes with pink frosting and 1 cupcake with yellow frosting. Place 1 blue cupcake on center of white frosted cake. Place remaining blue cupcakes, sides touching, in circle around center cupcake. Place 2 rows of 2 pink cupcakes on top center of blue cupcakes. Place yellow cupcake on top center. Sprinkle with candy sprinkles. Store loosely covered.

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.

UNDER-THE-SEA CONFETTI CAKE

Steps:

• For the confetti cake: Preheat the oven to 350 degrees F. Prepare three 10-inch cake pans by spraying them with cooking spray, then place a parchment paper circle in each cake pan, then spray again (this will make sure the cake layers don't stick). Preheat your oven to 350 degrees F.
• In a large bowl, sift the flour and baking powder together; this will make sure everything gets distributed nice and evenly in the batter. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter and salt on medium-high speed until it's nice and fluffy and light in color, 8 to 10 minutes, stopping a few times to scrape down the bowl and paddle with a rubber spatula.
• Reduce the speed to low and add the eggs one at a time, beating until completely combined and scraping down the sides of the bowl between additions. Increase the speed to medium-high for about 30 seconds once all the eggs are incorporated. Scrape down the bowl.
• Add the vanilla to the milk. Reduce the mixer speed to low. Alternating between the flour mixture and milk while the mixer is running, add half of the flour to the bowl and mix until combined, scrape the bowl, then add half the milk, scrape the bowl, then the remaining flour, scrape the bowl, then add the remaining milk. Scrape down the bowl. Scrape the batter off the spatula-don't bang the spatula on the side of the bowl, as that will knock the air out of the batter! Gently fold in the sprinkles by hand with the spatula.
• Gently spoon the batter evenly into your prepared pans. Smooth the tops with a spatula. Bake until a toothpick inserted in each cake comes out with no crumbs sticking to it, 30 to 35 minutes. Cool the cakes on a wire rack for 10 minutes in the pans. Remove the cakes from the pans and cool completely on the rack, about 1 hour.
• For the American buttercream: On medium speed, beat the butter, vanilla and salt together in the bowl of a stand mixer fitted with the whisk until combined. Stop the mixer and add the confectioners' sugar 2 cups at a time, beating on low speed to combine. Stop the mixer and scrape down the bowl between each addition. Beat in the milk in 2 additions on low speed, then increase the speed to medium-high and whip until the mixture is light and fluffy. Add more milk a tablespoon at a time if the frosting seems too thick.
• To assemble the cake: Level the tops of the cake layers with a serrated knife or cake leveler. Adhere one of the cake layers to a cardboard cake round or cake plate with a dab of frosting to hold it in place. Frost the top of the layer with about 1 cup of the buttercream. Stack the second layer on top and repeat. Add the third layer and frost the top and sides with a thin coat of the buttercream (this is a crumb coat). Refrigerate until the frosting is firm, 20 to 30 minutes.
• Frost the top and sides of the cake with a thicker layer of buttercream and refrigerate again until very firm, about 1 hour.
• For the decorations: Lightly dust a work surface with cornstarch and roll out the blue fondant to a large circle about 22 inches in diameter and about 1/8-inch thick. Drape the rolled fondant over the top of the cake. Working from the top down the sides, lightly press and smooth the fondant over the cake with either a fondant smoother or your hands. Pop any air bubbles with a cake tester or toothpick and continue to smooth. Trim the excess fondant from the bottom of the cake with a pizza cutter. Set aside.
• Make waves from the green fondant by rolling some of the fondant into about a 4-inch-long tapered rope and curling in the tapered end to the base, making a spiral. Lightly flatten and trim the bottom of the wave to make a clean edge. Continue making more waves. Adhere the waves by dabbing a drop of water onto the backside of each and lightly pressing them around the base of the cake.
• Make clouds from the white fondant by making a small 1-inch ball of the fondant, press 1 gumball into the center and 2 to 3 more gumball around to make a cloud shape. Roll out another piece of the white fondant ⅛-inch thick and cover the gumballs, lightly pressing around, trim any excess from the bottom (save the trimmings for the octopus tentacles) and tuck the edges under to make a cloud shape. Continue making more clouds. Adhere the clouds around the sides of the cake, above the waves, with a dab of water.
• Make octopus tentacles by taking a piece of the red fondant and rolling it into a hot dog shape. Take a small piece of the pink fondant and roll it into a thin rope the same length as the red fondant and lightly flatten it with the heel of your palm. Press the pink fondant onto the red fondant, then roll it into a tapered rope about 10 inches long so it has a pink stripe on it. Continue making more tentacles.
• To make the suction cups for the tentacles, take little pieces of the white fondant and roll them in balls about the size of peas or small blueberries and make a little dimple in the center with the end of a ball tool. Adhere the balls along the pink stripe on each tentacle with little dabs of water. Attach the tentacles to the cake with dabs of water, or make it look like they are coming out of the top of the cake by using skewers.

CONFETTI SNACK MIX

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container.