Sprinkle Funfetti Cake
Topless Baker has put his own spin on your classic birthday tray bake. Like Funfetti? You're going to LOVE this!
- Homemade Sprinkles
- 250g icing sugar, sifted
- 20g meringue powder
- 40ml water
- Juice of ¼ lemon
- 1 tsp vanilla
- Gel food colour (pink, blue, yellow, orange)
- 65g butter, soft
- 230g sugar
- 60g vegetable oil
- 260g plain flour
- 3 medium eggs
- 125ml whole milk
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tbsp vanilla
- Homemade sprinkles
- 150g egg whites
- 285g butter, room temperature
- 125g caster sugar
- 1 tbsp vanilla extract
- Homemade Sprinkles
- Add the icing sugar, meringue powder, water and lemon juice to a stand mixer and whisk for 10-15 mins until it is very thick. If it looks too dry just add a splash more water. Add the vanilla towards the end of the timer.
- Split the mixture into 5 bowls and add food colouring to 4 bowls, leaving one white.
- Place the mixtures into 5 piping bags fitted with a #1 or #2 piping nozzles.
- Pipe even straight lines along a silicon mat and then allow them to dry for 3 hours or overnight.
- Once dried, roll your hands along the top of them to break them up.
- Beat the oil, butter and sugar together for 5m until light and fluffy. Add the eggs one at a time, scraping down the bowl in between. Sift the dry ingredients together and set to one side. Combine the wet ingredients together.
- Add the dry ingredients to the mixer, alternating with the wet. You want to have 3 parts dry, two parts wet (dry, wet, dry, wet, dry).
- Just before adding the batter into your cake tin, gently fold in a few tbsp of the sprinkles, being careful not to overmix them.
- Place the batter into a lined brownie tin or sheet pan and bake for 30-35m at 180C or until a toothpick comes out clean.
- Once baked remove from the tin immediately and allow to cool.
- Mix egg whites with sugar in a ban marie and put it over a saucepan with simmering water for a few minutes until sugar dissolves or until it reaches 65°C on a digital thermometer.
- Using a stand mixer, whisk the egg white mixture for about 5-7 minutes or until the meringue is firm and bowl feels cool to the touch.
- Once the meringue is cooled, start adding soften butter slowly (about a Tbsp at a time) until it is fully incorporated. Add the vanilla and whisk for about another 2 minutes at medium-high speed until it is smooth.
- Place the cooled cake upside down so the flat side is now at the top.
- Spread a generous portion of frosting on top and swirl it to the edges with an offset spatula.
- Finish by decorating with a handful of homemade sprinkles over the top.