A while back I made a funfetti cake and loved it; totally reminded me of being a kid at my own birthday party LOL. It had a white chocolate ganache tinted light pink, which looked great but I heard some people found it to be a challenge. White chocolate can only be dyed with gel food coloring, which most people don’t have at home. If you add 1/4 of a drop of regular food coloring it seizes and turns into a solid 😥. That doesn’t change the flavor really but it means you definitely CAN’T pour it! So I wanted to make a version without the ganache that looks and of course tastes just as good! Let me know what you think!
The two-tone frosting inside is really just to give a nice surprise when you cut into the cake. I think the effect looks like a pastel zebra!
Pipe a thin layer of buttercream for the crumb coat, smooth it out and then chill.
If you don’t want to make Italian buttercream you can use the regular kind, I just prefer the smoothness and taste of the Italian variety. I know it’s a pain to make two different types of frosting though!
This is probably my favorite two-tone frosting ever. The cake looks like a pastel explosion, which is just perfect. To pipe it you fill one bag (1/2 way full) with white frosting, one bag with blue frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag.
If you’re wondering why there are two different cake stands, it’ because I made this cake thrice! It was my first live video for a digital magazine called MetDaan and I needed to have a completed and crumb-coated cake ready, so I wouldn’t have to wait for the cake to chill etc. I ate a lot of cake that day…
The perfect birthday cake no matter what color you choose!
- 1 2/3cupall-purpose flour
- 1/4tspbaking soda
- 1tspbaking powder
- 3/4cupunsalted butterroom temperature
- 3egg whites
- 3tspvanilla extract
- 1/2cupplain yogurtwhole milk
- 1/2cupwhole milk
- 5cupsconfectioners' sugar
- 3dropsblue food coloring
- 1dropyellow food coloring
- 4egg whitesroom temperature
- 1 1/2cupssugardivided
- 16ozunsalted butterroom temperature
- 1tspvanilla extract
Butter and flour four six inch pans. I use cake strips on my pans ofor more even baking as well. Preheat oven to 340F
Sift the dry ingredients together in a large bowl.
Beat the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix until just combined.
Divide the mixture evenly into the cake pans
Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix. Divide into two batches and dye one with the blue and yellow food coloring.
Beat the egg whites and 1/3 cup of sugar until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.
Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. Run mixer until meringue is body temperature.
Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
Divide into two batches, one small for the dollops and a large one to be dyed blue.
Use the regular buttercream and pipe the blue and white buttercream between each layer. You can get a two-tone effect by filling one bag with white buttercream, one with the blue and then placing both in a third bag.
Cover the cake with a thin crumb coat and chill for a few minutes.
Cover the cake with the Italian buttercream and smooth with an offset spatula. Lightly press confetti sprinkles on the bottom of the cake and then pipe the white Italian buttercream using an 869 tip.
DIY Funfetti Cake
DIY Funfetti Cake
I while back I made a funfetti cake and loved it; totally reminded me of being a kid at my own birthday party LOL. It had a white chocolate ganache tinted light pink, which looked gr…