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26 May, 2018

Funfetti Cake

Posted in : Cakes, Occasions, Recipes, Traybakes on by : rachgriff@hotmail.com

A year ago today, I launched my blog, on what would have been Greg’s Birthday.  So today is a time of reflection and celebration.

Although the blog is just a hobby at the moment, I’m proud to say that I’ve managed to post 53 items that have been viewed over 6000 times by over 3000 visitors from 22 different countries!  Thank you to those who have contributed and to all who follow and read it!  To celebrate this and to remember the big man himself, I’ve made a Funfetti Traybake Cake.  This is a tribute to somebody who was so much ‘fun’ and uses one of my favourite things in the whole world….. Confetti cake sprinkles!

 

Ingredients for the Cake:

  • 284g Plain Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Salt
  • 227g Unsalted Butter
  • 297g Caster Sugar
  • 4 Large Eggs
  • 1 tbsp Vanilla Extract
  • 237ml Buttermilk
  • 40g Classic Confetti Sprinkles

Ingredients for the Frosting:

  • 227g Unsalted Butter softened
  • 452g Icing Sugar
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Salt
  • 2-5 tbsp Heavy Whipping Cream
  • 20g Classic Confetti Sprinkles (& extra)

Instructions for the Cake

  1. Preheat the oven to 180*C and prepare a tin (I used a Lakeland disposable foil traybake, 32 x 19 cm).
  2. In a freestanding mixer combine the butter and sugar at a medium speed until smooth.
  3. Add the eggs one at a time, followed by the vanilla.
  4. Alternate adding the buttermilk and dry ingredients.
  5. Stir in the sprinkles.
  6. Pour the mixture into the tin and bake for 30-40 minutes or until a skewer inserted into the cake comes out clean.
  7. Remove from the oven and leave to cool.

Instructions for the Frosting:

  1. Beat the butter in a freestanding mixer.
  2. Slowly add the sugar.
  3. Add the vanilla and salt.
  4. Add 2 tbsp of cream (plus more if required) until you get the desired consistency.
  5. Stir in the sprinkles.

To decorate the cake:

Spread the frosting over the cooled cake and top with more sprinkles!

Top with Angel Flame Candles 🙂

Enjoy!

This recipe is adapted from an American website (crazyforcrust.com) so the amounts have been converted from US measurements.