CONFETTI CAKE WITH RAINBOW SPRINKLES

Posted by Color Kitchen on

Impress your friends this Fourth of July

Make this gorgeous cake to celebrate America's birthday, and share at your next barbeque!

Ingredients-Cake
113 g. organic butter, softened
170 g. organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
½ cup organic milk
170 g. all natural cake flour
½ tsp. baking powder
½ tsp. sea salt

Ingredients-Inside Frosting
170 g. organic butter, softened
340 g. organic powdered sugar
1 tsp. organic vanilla extract
1 tsp. water
1 tsp. ColorKitchen Yellow Food Colour
¾ tsp. ColorKitchen Pink Food Colour

Ingredients-Outside Frosting
170 g. organic butter, softened
340 g. organic powdered sugar
1 tsp. organic vanilla extract
1 tsp. water
1 tsp. ColorKitchen Blue Food Colour
ColorKitchen Rainbow Sprinkles

Directions
1. Preheat oven to 350 degrees F / 190 degrees C.

2. In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there are no chunks of butter. Alternatively, mix with a hand-held whisk.

3. Add the eggs, and mix until combined.

4. In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

5. Add the cake flour mixture and milk to the mixing bowl and mix until combined. Scrape sides of bowl and mix again.

6. Line three 6” cake tins with parchment paper.

7. Pour the mix evenly into each cake pan, about 210 g. each.

8. Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

9. Once the cake has cooled, remove from cake tins.

10. Make the inside frosting first. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract, water, pink dye and yellow dye. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Alternatively, mix with a hand-held whisk.

11. Place the first cake layer on a cake stand or spinner and add a generous amount of frosting and spread evenly. Add the second cake layer and repeat this process.

12. Crumb coat the cake with red, then put the remaining red frosting in a piping bag with decorating tip #864.

13. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract, water and blue dye. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Alternatively, mix with a hand-held whisk.

14. Frost the outside of the cake, leaving a smooth finish. Once finished, immediately put the rainbow sprinkles half way up the sides of the cake so they stick.

15. Using the red frosting, pipe dollops around the boarder of the cake.

Store in a cake dome.

Baker’s Note: To make this cake gluten free, just substitute the all natural cake flour for an organic gluten free flour blend. My favorite is Namaste Organic Perfect Flour Blend.

Recipe by Mimi's Cookie Bar


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