Dry ingredients:
- All-purpose flour – 1+ 2/3 cups
- Granulated sugar – 1 cup
- Baking powder – 1 tsp
- Baking soda – ¼ tsp
- Salt – a pinch
- Wilton’s jimmies sprinkles – ½ cup
- Wilton’s rainbow sprinkles – ¼ cup
Wet Ingredients:
- Semi melted butter – ½ cup
- Canola/ mild cooking oil – ¼ cup
- Sour cream/ buttermilk – ½ cup
- Whole eggs – 2 no’s/ egg whites – 3 no’s
- Vanilla essence – 2 tsp
- Gel food color (blue, pink) – one drop
American Buttercream Frosting:
- Room temperature unsalted butter – 1 lb/ 4cups
- Confectionary sugar – 2 lb/ 8 cups
- Whole milk – ¼ cup
- Vanilla essence – 2 tsp
Drip Frosting:
- White chocolate – 4 oz
- Heavy cream – ½ cup
Greasing:
- Softened butter – 2 tblsp
- Ap flour – 2 tblsp
Baking tools:
- Cake base board
- Rotating cake stand
- Cake wooden dowels
- Cake scraper
Procedure:
Spl note: If you are going to make 4 layer cake, then double the procedure.
Cake Making:
- Preheat the oven to 350 degree F
- Grease the desired size pans with butter and dust it with some flour and place a parchment paper over the greased pans and keep aside.
- Sieve the dry ingredients in a bowl except both the sprinkles and add the wet ingredients into another wide mixing bowl except the food color
- Blend the wet ingredients using a hand/ electric mixer without any lumps and slowly add the sieved dry ingredients into the wet mixture and fold it gently along with half a cup of jimmies sprinkles.
- Finally give it a complete mix without any lumps and pour the cake batter into the respective pans equally and tap it twice before bake it.//Tapping helps to take off the air bubbles//
- Bake it for about 25-30 mins or until insert a toothpick in the center of the cake and it comes out clean.
- Cool completely and starts working on American buttercream
American Buttercream:
//divide the cream into the two batches helps to get a smooth buttercream//
- Add 1 lb/ 2 cups of room temperature butter into a bowl and beat the butte until light and fluffy using an electric/ stand mixer. It will takes approx. 15-20 mins
- Now add 2 cups of confectionary sugar and using a spatula fold the sugar and butter gently( this steps helps to avoid and mix it using an electric/ stand mixer until it combined well and add the remaining 2 cups of sugar and do the similar process
- The buttercream should be spreadable consistency, if not add a tblsp of room temperature milk at a time and mix it evenly until you attain the consistency.
- Repeat the same process for the remaining 2 cups of butter and 4 cups of confectionary sugar and add the vanilla essence towards the end.
- Divide the buttercream into three bowls equally and add gel food color respectively, adding a drop goes a long way. Leaving one bowl of plain buttercream as it is, will use it for crumb coating and for decoration.
Crumb Coat:
//The main role places in buttercream cake //
- Trim the edges off and levelling the cake and keep aside.
- Keep each cake layer into cake base board individually
- Now place one layer over the rotating cake stand and proceed the crumb coat
- Take a spatula full of plain buttercream and starts applying from center to sides, remove the excess and coat the cake with a thin layer and refrigerate at least for about 30 mins for outer covering.
- Repeat the same process for the remaining layers
- If you are adding any surprise cream filling in between the layers, then add before the crumb coating.
- After 30 mins the cake is all set to do further decoration
Frosting:
- Now place the bottom layer and starts frosting with colored buttercream and scrap the excess off and repeat the same process to the remaining layers and refrigerate the frosted cake at least for 30 mins
Drip Frosting:
- Add the chopped white chocolate with half a cup of heavy cream in a microwave safe bowl or over bain-marie method
- Melt the chocolate completely and filter the choco ganache and cool to room temperature before drip it over the cake.
- Pour the ganache into the piping bag for better handling or you can use a spoon.
About the cake dowel rods:
- Stack the cake layers using the cake dowel rods, Insert one of the dowels into the cake tier taking care to go straight and right down to the cake. Cut the dowel the correct length and then cut the remaining dowels for that tier using the first as a measurement. Insert the dowels into the cake tier, spacing them evenly about 1 inch in from the cake board.
The final Cake:
- Now the place the tier cake and starts pouring the ganache over the sides of the top layer cake and hold the control wherever you wants more drip and decorate it with some rainbow sprinkles on the bottom sides of the cake.
- The super-moist, delicious and heavenly “FUNFETTI BIRTHDAY CAKE” is ready for the party
NOTE/TIP:
- Take out the cake from the refrigerator, at least two hours before the party. So that you can enjoy the lightness of the cake.
