2015 appears to be the year of royal icing and cakes. This Christmas, I finally mastered the production of royal icing, which has stymied me for some time. While I’m still clumsy with it, at least I know how to make it and actually get it onto cookies now, so I plan to practice, practice, practice in the upcoming year!
Cakes, on the other hand, have always more or less cooperated with me, so this year, I plan to dedicate more time to the presentation of such cakes. My sister-in-law and her husband gifted me a class from Carlo’s Bakery for Christmas, so at the end of this month, I’ll be learning how to correctly apply fondant to a cake and decorate it. The best news is that I get to bring the cake home afterwards!
So, to kick off my year of cakes and royal icing, I decided to bake this Funfetti cake I saw skulking around on Pinterest. The cake recipe is incredibly easy and I think that many different frostings would compliment it, though I went with a very simple vanilla
buttercream. The only real change I made was baking my layers in a 6-inch pan as I didn’t want to cart around a giant cake. The recipe made enough batter for the two 6-inch cake layers AND nine cupcakes. I simply popped the cupcakes in the oven at the same temperature as the cake and started checking them for doneness around 18 minutes.
The decorations on the cake featured in the recipe were very simple, but I wanted to go a little bigger. I baked the cake to take to our friends’ home for dinner, on a night that fell between that family’s father’s birthday and my husband’s, so I knew it needed to be festive to serve as a birthday cake. Additionally, our friends have three children all under 10 years of age, so I knew the sprinkles would be a hit with the kids.
That looks like a LOT of sprinkles, and it is, but it’s not as much as you might think. The cake itself requires 2/3 cup plus a tablespoon of sprinkles, so I ended up buying four little plastic containers of sprinkles and hoped that it would be enough for the cake and the decoration. I’m afraid my fear was unfounded, as I currently have two of those containers left unopened. Now I have to find another recipe to work those sprinkles into! Birthday cake ice cream, maybe?
I’m happy to report that the cake sliced beautifully and is really, really fun on the inside. I was worried that my sprinkles might settle to the bottom of the cake, but they didn’t! And the layers looked just perfect.
If you’ve got a celebration coming up, I highly recommend this recipe. You can dress it up or down as much as you want. You can leave it as two layers or cut it into four like I did. You can go nuts with sprinkles, or if you’re a better decorator than me, pipe some buttercream flowers on top for a real throwback grocery store cake look.
Stay tuned for more cake and royal icing adventures!