Confetti Cake With Brown Sugar Buttercream Recipes

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 CAKE WITH BROWN SUGAR BUTTERCREAM

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes., Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and enough food coloring to achieve desired color., Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator.

CONFETTI CAKE WITH BROWN SUGAR BUTTERCREAM

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes., Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and enough food coloring to achieve desired color., Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator.

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 BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. 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 pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes., To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
• Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
• Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand, and spread evenly with 1 1/4 cups frosting. Repeat with a second layer and another 1 1/4 cups frosting. Place third layer on top. Spread entire cake top and sides with 1 1/4 cups frosting. Refrigerate cake until firm, about 30 minutes. Spread with 1 1/2 cups frosting, smoothing top and sides. Serve immediately with marzipan animals, or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

CONFETTI CAKE

Steps:

• preheat the oven to 350f/180c/160c fan/gas mark 4.grease 2 20 cm sandwich tins and line with baking parchment.
• in a large mixing bowl cream together the butter and sugar.
• add an egg and mix add 1/4 of the flour and mix.repeat until all eggs and flour has been used .
• fold through the confetti or sprinkles and divise the mix between the 2 sandwich tins
• bake for 25 to 30 mins or until a cocktail stick inserted into the cake comes out clean.
• allow to cool for 10 mins before transferring to a wire rack to cool prepare the buttercream frosting by beating the butter until smooth.
• add the icing sugar a bit at a time using the milk to loosen the mixture.beat for at least 5 mins.
• place 1 sponge onto your serving plate and spread over half of the butter cream. place the second sponge on top and spread the remaining buttercream over the top. use sprinkles or edible confetti to decorate

RAINBOW SPRINKLE CONFETTI CAKE WITH VANILLA BUTTERCREAM

Steps:

• For the confetti cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans with parchment rounds, then grease with nonstick cooking spray.
• Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the paddle until fully combined. Mix chunks of butter slowly into the dry mixture with the mixer running on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low until just incorporated. Mix in the buttermilk.
• Add the vanilla extract, almond extract and oil, and mix on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
• Fold the sprinkles into the cake batter using a rubber spatula, just until they're evenly distributed. Divide the batter evenly among the prepared cake pans.
• Bake, rotating and switching the positions of the baking pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 34 to 36 minutes. Allow the pans to cool on a rack for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans.
• Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops of the layers. Set aside.
• For the vanilla buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar 1 cup at a time, alternating with small splashes of cream. Continue to beat until fully mixed, then add the vanilla and salt and beat until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add more cream 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.)
• Stack the first cake layer on a greaseproof cake board, using a dab of frosting to help it stick. Add an even layer of buttercream to the top of the layer, then continue to stack and frost the layers in the same manner.
• Apply a thin coat of frosting around the sides of the cake to fully cover the cake layers. Add as little frosting as possible to the top of the cake, to make it easier to handle during the sprinkle roll. Smooth the sides using a bench scraper, then chill the cake until the frosting is firm to the touch, 10 minutes in the fridge or 5 minutes in the freezer.
• Add a second, thicker layer of frosting to the sides of the cake, and smooth using a bench scraper. Place a second cake board on top of the cake.
• Fill a baking pan with an even layer of the rainbow sprinkles, then carefully pick up the cake and roll it in the sprinkles. Place the remaining frosting in a piping bag fit with an open-star cake decorating tip, such as a Wilton 1M tip, and pipe swirls around the top of the cake.