Think outside the box ...
Several weeks back, I was excited to get my first request. Well, it wasn't my first request. But, my first request from someone with whom I do not share DNA. And, honestly, it was a little bit of a challenge.
Ashley wanted to know if I had a recipe for Funfetti Cake. Not box cake. Bona Fide funfetti. I did not.
So I took to the Internet, found a few good white cake recipes and decided I would add sprinkles from there.
I needed approval from the baking grandmaster, my grandmother. Oma and I then crafted a genius, and delicious, Confetti Cake recipe.
In short: Ashley, I hope you enjoy your custom recipe. Robert and I sure did!
|This one's for you Ashley! Photos by Robert Giglio.|
Ta-Da: Homemade Confetti Cake!
• 2 ¾ cups sifted cake flour, half all-purpose, half cake (I proportioned it 1 ¼ Cake Flour and 1 ½ all purpose)
• 4 teaspoons baking powder, just a tad less is good. Do Not Exceed 4 teaspoons
• ½ teaspoon salt, just a tad less is good. Do Not Exceed ½ teaspoon
• 4 egg whites
• ½ teaspoon cream of tartar
• 1 ½ cups sugar ( ¾ cup granulated half white, ¾ cup confectioners sugar)
• ¾ cup butter, softened
• 1 cup milk (maybe more or less depending on softness or hardness of batter at the end, I used the whole cup)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (I used my secret ingredient arak, if you use 1 tsp arak, still include ½ tsp almond extract)
• ½ half cup sprinkles
arak icing recipe I shared before over cupcakes. See this recipe and learn about my secret ingredient here.I frosted the cake with the same
Decorate with Confetti Sprinkles.
Got any requests or would like to share some fun family traditions? Let me know!