funfetti cake

under the flower jug

Sometimes I wonder what it would be like to be a professional cake taster. Apart from the obvious deficiencies in this plan – cake isn’t nutritionally complete, you may get large and unhealthy – I think it would be a pretty decent way of life.

cupcakes, too!

I mean, think about it. People who are wine tasters are pretty well respected. You can become a master sommelier. People do courses in it. It’s really hard. You could do a Master in Cake Tasting. I would do that course. You could detect notes of Madagascan vanilla and just a hint of Himalayan pink salt in your perfectly fluffy vanilla cupcake. Frosting would be a whole other degree. You’d have to double degree that shiz.

slice surprise

Funfetti cake would be a subset of the vanilla semester, I feel. You could analyze the amount and quality of each different type of sprinkles, be they homemade or generic brand or super gourmet. Someone would totally have to do a study in the relationship between a birthday party’s funfetti quota and its relative success. I feel that particularly pink frosting goes very well with funfetti, although you definitely don’t want the frosting to dominate the effect of so many sprinkles in one place.

bird's eye view


Funfetti Cake

Adapted from Sweetapolita

Makes 2 x 2-layer cakes and 6 cupcakes

I know it seems like an odd number but I had pre-weighed egg whites I wanted to use. I’ll put the original measurements in parentheses so you can just make one, slightly taller, two layer cake if that is your desire.

240 g [150 g] egg whites

2 [1] eggs

380 ml [237 ml] buttermilk

3 1/2 tsp [2 1/4 tsp] vanilla extract

550 g [345 g] plain flour

320 g [200 g] white sugar

2 tbsp [1 tbsp + 1 tsp] baking powdre

1 tsp [3/4 tsp] salt

270 g [170 g] butter, cold and cubed


Preheat oven to 180°C/350°F and grease two 9″ round cake tins (and place six patty cases in a muffin tray).

In a medium bowl, whisk together the egg whites, eggs, buttermilk and vanilla extract. Set aside.

Combine dry ingredients together in the bowl of a stand mixer for about 30 seconds.  While the mixer is going (on low speed) add in the cubes of butter one at a time. Mix until the mixture resembles fine breadcrumbs.

Pour in egg mixture slowly, until just incorporated. Scrape down the sides and bottom of the bowl to ensure everything will get mixed together, and beat on medium speed for a few minutes.

Pour mixture into the prepared pans, making sure that there is an even spread between the two cake pans. Use a scale if necessary.

Bake cakes for about 40 minutes and cupcakes for about 15 minutes. Check from about 20 minutes with a skewer, to make sure you don’t overbake the cakes. You’ll want the skewer to emerge with a few crumbs clinging to it.

Frost with vanilla frosting. Best eaten the day it is baked.

Vanilla Frosting

Adapted from Sweetapolita

375 g butter, softened

475 g icing sugar, sifted

3 tbsp milk

2 tsp vanilla extract

pinch of salt


Beat butter on high speed for about eight minutes, until light and fluffy. Add all other ingredients, including food colouring, if desired. Beat two minutes on low speed until incorporated, then scrape down the bowl and beat for  another two minutes on medium speed. Frost your cakes.


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