We’ve had a flurry of activity in our family. It started with Chanukkah, followed by my grandson Phin’s 2nd birthday, a family vacation, Norm’s birthday, and then my granddaughter Manya’s 4th birthday. That meant lots of cooking and baking. Not really being a “baker” (too scientific), I realized that if I was going to make three cakes in a short span, I needed something fairly easy, fool-proof, and with kid appeal. After pouring over recipes, I settled on something I had never tried before, a Funfetti cake.
My first attempt was not what I had hoped for. I was impatient, and before the sheet cake had completely cooled, I turned it over. Pieces of the cake fell on to the platter in large chunks. Not a pretty sight and one that almost brought me to tears. Luckily my son Micah and daughter-in-law Anna were over and wouldn’t let me throw it away. The cake was moist, tasted great, and (even in chunks) was so pretty with the sprinkles floating throughout. Using my mother-in-law’s trifle bowl, I alternated mushing the cake into the bowl in two layers, separated by two layers of frosting. It worked out perfectly, and Phin didn’t seem to mind at all.
This weekend I decided to avoid the sheet pan and go with two small pans. I used my mother-in-law’s heart-shaped tins, which are about 8″ in diameter, and buttered and lined the pans with parchment paper for good measure! Success!
The two pans yielded enough for four layers which was more than I needed, so I took one cake, carefully sliced it horizontally into two, and frosted it with homemade buttercream. Pink of course, Manya’s favorite. It was exactly what I was looking for.
I actually never did make a cake for Norm, but someone else did! Our friend Marizon delivered a still warm persimmon pudding to our door. His favorite. Happy Birthday to all and may 2019 be filled with many more happy occasions. I’ll even bake!!
2 1/2 c flour
1/4 c cornstarch
1 tsp kosher salt
2 tsp baking powder
1 c unsalted butter, at room temperature
1 1/2 c sugar
4 large egg whites
1/4 canola oil
1 tb imitation vanilla
3/4 c whole milk
1/2 c rainbow sprinkles
Preheat oven to 350 degrees. I used two heart-shaped tins but it would fit 3 8″ tins more comfortably. Butter the tins and line with parchment paper.
Let butter and eggs come to room temperature.
Whisk dry ingredients in a bowl and set aside. Using a beater, cream butter till light and fluffy and slowly incorporate sugar. Add oil and beat for a few more minutes till well blended. Add vanilla. Slowly add flour and milk, alternating between two till batter is smooth.
In a clean bowl beat egg whites till stiff. Gently fold whites into batter along with sprinkles and carefully combine with spatula. Pour into prepared pans and bake 35-40 minutes. Allow to completely cool on a rack before turning out onto board. Frost and decorate to your “heart’s” content!
Basic Buttercream Frosting
1 cup butter, at room temperature
3 1/2 cups confectioner’s sugar
1 tb milk but I did add a little more, one drop at a time till I was happy with the consistency
1 tsp vanilla
1/8 tsp salt
food coloring of choice
Using mixer, beat butter till creamy. Add salt and powdered sugar, one cup at a time. Add milk and vanilla and beat till smooth. Add food coloring.