Whatsup, Martha?!

Baking Lessons have continued, and this week, I learned how to make a homemade Funfetti cake. We had talked about making muffins this go around, but, I’ve been making a lot of cake references lately, and I think Haley was worried I’d buy a Betty Crocker cake mix, and fall back into my childish ways. It turned out amazingly, and I did every single step all by myself. I also asked a lot of questions along the way so I could understand WHY I was doing certain things. I know how my brain works, and if I don’t understand the why, I’ll start skippin’ steps like some kinda pro. So here we go…

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Here is what you will need:

Unsalted Butter

Milk

Eggs

Sugar

Flour

Baking Powder

Salt

Vanilla

2 Bowls

1 Mixer

2 cake pans (if you want to make a layered cake)

1) Preheat your oven to 375 degrees

2) In a bowl, mix together 2 1/2 cups of flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt

3) In another bowl, using an electric mixer, cream together 3/4 cups of butter (room temperature), and 1 3/4 cups of sugar. Why use 2 bowls you may ask? If you throw everything into one bowl, and try to mix it, its too much dry ingredients, and it won’t get equally mixed. Its just too much, basically. So while you may be like me and say “its all going into the same bowl eventually, so I’ll just throw it all in there,” resist the urge. RESIST.

4) In the bowl with the creamed sugar & butter, add in 3 eggs (1 at a time, being sure to thoroughly beat each egg into the mixture). Now, according to the recipe that we loosely used, you are supposed to add in the vanilla next. We actually did that last, but I think its not a completely necessary ingredient. So, if you want vanilla, mix in 1 teaspoon.

5) Next, measure out 1 1/4 cups of milk. You now will add little bits of your dry flour mixture into the sugar mixture, along with a little bit of milk, and beat together using your electric mixer. I am not that skilled, so this process was sort of irritating. I can’t crack an egg with one hand, and my silly mixer wouldn’t stand up on its own, so I was cussing a lot and Haley was just laughing at me. Patience is key here. What is also key is that I suddenly recognized that I need a stand mixer. A teal one. With all of the fancy attachments. What was I saying? Oh right, so, slowing add in more milk, and more flour, until you’ve combined all of the remaining milk and flour into your sugar mixture. Mix until everything is combined. Do not over work your batter. I don’t know what happens if you do (I forgot to ask), but just don’t do it.

6) Lightly mix in your sprinkles. We used the round sugar sprinkles. You don’t want to mix it a lot, because the sprinkles will melt, so just toss in however many you want and give it a light mix.

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7) Grease and flour both of your 8-inch cake pans. (I think ours were 8 inches). Then, equally distribute your batter into the pans.

8) Bake. We started with 20 minutes, then checked on them, and baked them for an additional 7 minutes. One of the cakes was done, but the other wasn’t springy yet when we touched the top, so we removed one, and cooked the other for an additional 4 minutes. Basically, this is the part where its not smart to go take a shower (I don’t know anyone who would do that…*stares at ceiling*). We were watching MasterChef in the other room, but paused and went in after each timer beep.

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Now, the frosting was homemade. However, I did not make it. I know. I’m sort of a fake. But, Haley bakes a lot, and had a lot of egg whites, and apparently frosting is a bit more difficult than my skill level. Also, Haley makes an amazing Buttercream frosting, so she made it in advance, and brought it over. Lucky for you, Haley has the recipe up on her blog —-> here.

9) We let our cakes cool, then carefully put one onto our plate. Then, I put frosting on top of that layer so I could stack the 2nd cake on top. I then frosted the entire cake, and made cute little swirly-dos on the top, and dusted it with some pink “sanding sugar.”

See:

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Beautiful.

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It tastes delicious, and while a little bit more labor intensive than my Berry Pie, it was definitely worth it. I was mostly proud that the cakes didn’t sink in the middle. My sister and I made a cake as kids, and I remember filling in the center with like a pound of frosting. It also tasted awful.

Until next time, happy baking!

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Comments

  1. Yum. That looks amazing. Way to go!

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