Confetti Cake//Birthday Cake Buttercream//Sprinkles in between the layers
•
Option to double recipe to make a regular 6-inch 3 layer cake.
Welcome to a celebration on a plate! Today, I'm thrilled to share with you my take on the classic confetti smash cake—a vibrant explosion of colours and flavours that brings joy to any occasion.
In crafting this recipe, I ventured into slightly sweeter territory than my usual culinary creations. While I typically favour moderation and balance in sweetness, I stayed true to the beloved essence of confetti cake—embracing its delightful sweetness to capture that nostalgic taste we all know and love. It's a celebration, after all, and what better way to indulge than with a cake that sings with sweetness?
One of the highlights of this recipe is its remarkable simplicity and speed. With no elaborate fillings to fuss over, you can whip up this confetti cake in just 2-3 hours, perfect for those last-minute celebrations or spontaneous moments of sweetness craving.
But what truly sets this cake apart is its commitment to quality ingredients. While the taste remains delightfully classic, I've opted for almost entirely natural, gourmet ingredients, steering clear of the artificial additives you might find in a store-bought or boxed cake mix. My secret weapon? LorAnn Super Strength Cake Batter Flavor—a magic touch that infuses both the cake and buttercream with that unmistakable "birthday cake" essence, all while maintaining the integrity of wholesome, gourmet ingredients. Cool, right? 1.5 tsp is all you need for the entire recipe, and with that exception, no other unnatural ingredients are used—and yet the flavour and texture are bang on! This recipe boasts a level of moistness and lightness unlike any other recipe you'll find online. It's a texture and flavour sensation that elevates the celebration to new heights, and it's why I knew the internet needed this recipe!
Plus, its petite size makes it perfect for sharing with just a few friends or loved ones. When bringing a whole big cake would be too much, this confetti smash cake is just right for creating sweet memories with those nearest and dearest. This said, see the notes section for directions to turn it into a 6-inch cake.
So, join me in the kitchen as we embark on a journey of sweetness and celebration. Whether it's a birthday, a milestone, or just a Tuesday that deserves a sprinkle of joy, this confetti smash cake is ready to dazzle and delight. Let's get baking!
Recipe:
Makes 1 4-inch (3 layer) cake
Notes
I made this cake as a test, not intending to photograph it—so apologies for the imperfect buttercream application! The only tweaks I have adjusted for this written recipe are more sprinkles in the cake, and more buttercream for the outside. So know that if you follow the recipe, there will be more sprinkles in the cake and you will have much more buttercream than I had to frost the outside.
I used all-natural sprinkles (Watkins), so my colours are more muted than traditional confetti—feel free to use “normal” artificially coloured ones to get the more classic vibrant look.
To make a 6-inch (3 layer cake), just double the cake recipe. Still bake for 24-25 minutes. I know that sounds unbelievable that the bake time would be the same, but it is—tested! I’m not sure if you need quite double the buttercream, but definitely make more.
I specify the type of salt used, as different salts are more or less salty than others. If you don’t have the same kind of salt used, be mindful of this and adjust accordingly. Generally speaking, pink Himalayan salt is less salty than most others.
Top tip for room-temperature eggs: if ever you don’t have the time to take them out of the fridge early enough, or yet if you forget, you can place them in a bowl covered with hot water for 5 minutes, and they will become room-temperature just like that!
Likewise, you can bring your cream to room temperature by lightly heating it in a saucepan.
I often place the melted coconut oil in the fridge to hurry up the process of it coming to room temperature.
Make sure that the bowl used for the egg whites, as well as the beaters, are perfectly clean. Even trace amounts of a fat can hinder the whites from whipping into stiff peaks.
Video link to demonstrate how to fold egg whites into cake batter, for those who haven’t done this before: http://www.youtube.com/watch?v=kfgz10xdq6k Skip to the 2 minute 45 second mark.
Confetti Cake
Ingredients
30 g butter, room temperature
55 g coconut oil (measured before melting)
1/4 cup sprinkles + 1/2 tsp flour
165 g sugar
1 tsp LorAnn Super Strength Cake Batter Flavor
1.5 tbsp pure vanilla extract
115 g cake flour
1 tsp baking powder
1/4 + 1/16 tsp salt (pink Himalayan)
1/2 cup (125 g) full-fat cream, room temperature
2 egg whites, room temperature
Instructions
Preheat oven to 350 degrees Fahrenheit and ensure that oven rack is positioned in the middle.
Butter and flour 3 4-inch baking tins.
Melt coconut oil in a small saucepan. Pour into a small bowl to cool completely.
Stir 1/2 tsp of the LorAnn Super Strength Cake Batter into the cream (just in a little bowl).
In another little bowl, mix the sprinkles with 1/2 tsp flour. The coating ensures that they won’t sink to the bottom as the cake bakes.
Sift flour, baking powder, and salt into a medium bowl. Whisk to combine.
Place egg whites in a very clean medium bowl and set aside.
Place butter in a large bowl, and beat on high speed with an electric mixer for 30 seconds.
Add in sugar and cooled oil. Beat on high for 1 minute and 15 seconds.
Add in the remaining 1/2 tsp of the LorAnn Super Strength Cake Batter Flavor. Beat for 20 seconds.
Add in vanilla extract. Beat for 20 more seconds.
Add in dry ingredients and cream, alternating in additions—do 3 rounds of dry ingredients, and 2 rounds of cream (begin and end with dry ingredients). Each addition should be fully combined on low speed. Do not over mix.
With fresh, clean beaters, beat egg whites on high speed with an electric mixer until stiff, about 2-3 minutes. If you’re not sure if your whites are stiff enough, know that you should be able to turn the bowl completely upside-down without anything budging.
Gently incorporate whites into the cake batter, using a spatula, until fully combined. [For those new to baking—see notes for a link to a video showing how to do this. That is, there’s a specific technique to it to avoid bursting the air bubbles in the whites.]
Gently incorporate sprinkles into the cake batter, using a spatula, until fully combined.
Pour batter evenly into the 3 cake tins. If you feel like being very precise, you can use a kitchen scale.
Place cake tins in the oven, and bake for 24-25 minutes.
Let the cake cool for 10 minutes, then carefully and gently remove from tins and let them cool completely on cooling racks.
Birthday Cake Buttercream
Ingredients
235 g butter, room temperature
300 g powdered sugar
1/2 tsp LorAnn Super Strength Cake Batter Flavor
1/4 tsp salt (fine white sea salt)
35-60 g full-fat cream, preferably room-temperature
Instructions
Place butter in a large bowl. Beat on high speed with an electric mixer for 2 minutes.
Add in powdered sugar, and beat on high for 2 more minutes.
Add in cake batter extract, salt, and 35 g of the cream, and beat on high for 2 more minutes.
If you want super thick buttercream, leave it as is! But if you want it a little looser, add in the final 25 g of cream, and beat in for 30 seconds.
Assembly
Ingredients
Sprinkles!
Instructions
So first thing’s first, is you have a decision to make! Do you want your sprinkles mixed in with the buttercream in between your cake layers (like I did here), or mixed in with the buttercream that frosts the exterior of the cake? I’ve done it both ways, there’s no wrong answer! I would recommend having one of those two options without sprinkles, just to have some smoothness.
Take 90 g of buttercream out for the swirls on top of the cake and set aside. You will also want a small dollop without sprinkles for your cake board.
Take 160 g of buttercream out—this is for in between your cake layers (80 g each). If you have chosen to have the sprinkles mixed in with the buttercream in between your cake layers, add in 2 tbsp. If you want the sprinkles on the outside, go ahead and mix some in now (to taste).
Level off your cake layers.
Put a dollop of the buttercream (about a tablespoon) in the centre of the cake board/stand, and then place the first cake layer on it.
Top with half of the buttercream previously set aside. Using an offset spatula, disperse icing into an even layer across the cake. Add the second cake layer and repeat. Add the third cake layer, flat side up (upside down).
Refrigerate for 10-15 minutes, just to solidify and stabilize things a bit.
Spread buttercream around the sides and top of the cake. I like to start with an offset spatula, and then take over with an icing smoother (also called a scraper). This cake doesn’t have any fillings, and is small, so I find it possible to do all in one round (but if you want to crumb coat and refrigerate between then by all means!).
Using a piping bag and any tip you’d like, pipe some pretty swirls on top of the cake. Top with more sprinkles.
Enjoy at room temperature. If it has fully chilled in the fridge, the buttercream and cake will be hard, so take it out of the fridge with enough time to soften before devouring! It’s very important that the cake be room temperature when consumed so that it’s soft and fluffy.
Enjoy!
To leave a comment, you will need to Sign Up or Login, as prompted by the pop-up which will appear when you hit Publish.
Comentarios