Silver And Gold Popcorn Confetti Bundt Cake Recipes

Steps:

• Remove the cake from the pan and leave it on the parchment paper. Using the colored buttercream, spread stripes of the frosting lengthwise on the cake. Using parchment to lift and push forward, roll the cake lengthwise as tightly as possible. Once the cake is rolled, place on a large platter, seam side down. Shortly before serving, frost the cake with the whipped cream. Spread the whipped cream on generously and create swirls using a palette knife. To make the cloud-like swirls, lightly drag the palette knife through the whipped cream and gently pull up to make peaks. Decorate the platter outside of the cake with strawberry coulis and sprinkle the whole thing with confetti sprinkles. As the cake is sliced, a "rainbow" of frosting will be revealed on the inside.
• Combine the strawberries, water, sugar and lemon juice in a saucepan and cook over medium heat until the sugar is dissolved and the strawberries are quite soft. Puree the mixture in a blender. Strain through a fine strainer and cool.

Steps:

• Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Linetwo 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely.
• Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes. Remove about 2 cups of the white chocolate popcorn and crush.
• Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn.
• Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat with more cooking spray and dust with flour, shaking out the excess.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 4 minutes. Beat in the eggs one at a time, beating well after each addition.
• Whisk the flour, baking powder and salt in a medium bowl. In a small bowl or liquid measuring cup, combine the milk and vanilla. With the mixer on low speed, beat in the flour mixture in three batches, alternating with the milk mixture in two batches. Beat until just combined, scraping down the bowl with a rubber spatula as needed. Fold in the sprinkles.
• Divide the batter between the prepared pans; smooth the tops. Bake until the cakes are light golden brown and a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool 5 minutes in the pans, then turn out onto a rack to cool completely.
• Meanwhile, make the frosting: Combine the egg whites, 1/3 cup granulated sugar, the cream of tartar and salt in a large bowl and beat with a mixer on medium-high speed until soft peaks form, about 4 minutes. In a medium pot fitted with a candy thermometer, heat the remaining 1 cup granulated sugar and the water over medium-high heat, undisturbed, until the thermometer registers 235 degrees F. With the mixer on medium speed, slowly drizzle the hot syrup into the egg white mixture. Increase the mixer speed to high and continue to beat until the frosting is no longer steaming, about 3 minutes. Add the butter, one piece at a time, and continue to beat until thick and smooth, about 2 more minutes. (It's OK if the frosting looks curdled -- keep beating and it will eventually smooth out.) Add the vanilla and beat until incorporated.
• Assemble the cake: Place 1 cake layer on a cake stand and spread with 1 cup of the frosting. Place the remaining cake layer on top. Frost the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until the frosting is set, about 30 minutes.
• Meanwhile, roll out the fondant on a confectioners' sugar-dusted surface into a long rectangle, about 2 by 7 3/4 inches. Wrap the fondant around the bent metal straw, leaving about 2 inches bare at the bottom. Pinch the seam to close, then roll the straw and fondant between your hands to smooth it out. (If using a plastic straw, insert a wooden skewer through it for stability.)
• Cover the cake with the remaining frosting in a smooth, even layer. Mark a spot on the top of the cake that's slightly off center (this is where the straw will go). Sprinkle confetti sprinkles on the cake so they radiate out from the marked spot and go down the side of the cake.
• Rub or brush a thin layer of corn syrup all over the fondant-covered straw, then roll in confetti sprinkles, pressing to adhere. Insert the straw into the cake at the marked spot, then place a small treat bag on the bent end, using a little corn syrup to stick it on, if necessary. Refrigerate until ready to serve.

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
• Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
• Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

Steps:

• Prepare the cake mix as the label directs for a 9-by-13-inch cake; bake and cool. Cut in half crosswise. Spread frosting on one half, then top with the second half. Cover the layer cake with frosting.
• Dust a flat surface with cornstarch. Using a rolling pin, roll out the white fondant to at least 16 by 18 inches large (about 1/8 inch thick).
• Drape the white fondant over the cake, covering the cake but leaving one short end exposed with a slight overhang, as shown. Smooth the fondant, then cut away any excess, except for the overhang.
• Roll out the red fondant on a cornstarch-dusted surface to /16 inch thick. Cut into about 15 strips that are 14 by 1/2 inch each.
• One at a time, spread some water on the back of each red fondant strip with your finger and attach to the cake, as shown, trimming the strips as needed. (Do not use too much water, or the red dye will bleed.)
• Press some of the caramel corn onto the uncovered side of the cake. Continue adding caramel corn until it looks like the bag is overflowing, using more frosting to stick the pieces together.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; line the bottoms with parchment paper. Coat the parchment with cooking spray and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low; add the egg yolks one at a time, making sure each is incorporated before adding the next. Beat in the vanilla. Beat in the flour mixture in 3 batches, alternating with the milk in 2 batches, until just incorporated. (It's OK if the batter looks curdled.) Increase the speed to medium and beat 1 more minute.
• Divide the batter between the prepared pans and spread evenly. Bake, rotating the pans halfway through, until the tops are golden and spring back when lightly pressed, about 40 minutes. Let cool 15 minutes in the pans, then run a knife around the sides of the pans to loosen. Turn out onto a rack to cool completely; discard the parchment.
• Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar and golden syrup in the bowl of a stand mixer. Set the bowl over the saucepan; cook, whisking, until the sugar dissolves, the egg whites become frothy and the mixture is warm, about 5 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form. Switch to the paddle attachment. Beat in the vanilla, then beat in the butter a few pieces at a time until smooth. (It's OK if the frosting looks separated; keep beating.)
• Cut a 3 1/2-inch hole from the center of one cake layer with a paring knife; set the cake layer and the cutout aside. Score a 3 1/2-inch circle in the center of the other cake layer, then scoop out the middle without going all the way to the bottom; carefully transfer the cake to a serving plate. Spread the top of the scooped-out cake (but not inside the hole) with 1 cup frosting. Top with the other cake layer and pour the M&M's into the hole. Slicing horizontally, cut off the top 1/2 inch from the reserved cutout to make a thin round; place on top of the candies to form a lid.
• Frost the top and sides of the cake with the remaining frosting. Refrigerate until just firm, about 20 minutes. Dip a small dry brush in luster dust; tap and brush all over the cake.