FUNFETTI CAKE
Ingerdients:
Vanilla cake:
1: salted butter 230g (room temperature)
2: caster sugar 200g
3: vanilla extract 2 tsp
4: eggs 3 (room temperature)
5: plain flour 315g
6: baking powder 3 tsp
7: milk 240 ml
8: sour cream 2 tbsp
9: sprinkles 1/4 cup
vanilla buttercream:
1: salted butter 230g (room temperature)
2: vanilla extract 2 tsp
3: icing or powdered sugar 500g
4: milk 1/4 cup
5: sprinkles 1 to 2 cups
Recipe:
Preheat Oven 160c, 325f, gas mark 3.
1: grease and line two 8 inch round baking tins.
2: in a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy, add
in the eggs, one at a time, and beat after each addition.
3: sift in the flour and baking powder, add the milk, sour cream and beat on a low speed until combined.
4: finally add the sprinkles and stir briefly.
5: divide the batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top.
6: carefully remove the cakes from the pans and set on a wire rack to cool completely.
7: to make your frosting, beat the butter, vanilla with an electric mixer until smooth and creamy.
8: begin to sift in the icing sugar one cup at a time and add milk as needed, continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
9: place one cake on a small cake board, then cover the top with buttercream and place the second cake on top, cover the entire cake, top and sides, with remaining buttercream.
10: pick up the cake by the cake board and hold over a large baking tray and carefully press sprinkles into the side of the cake, letting the extra sprinkles fall into the tray, continue until top and sides of cake are completely covered.
11: Cut and serve.
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COOK WITH FAIZA