SPRINKLE CAKE
This colorful, whimsical vanilla cake has sprinkles inside and out, and just may be the ultimate birthday cake. This recipe is adapted from the book, "Baked Occasions" by Matt Lewis and Renato Poliafito. Martha prepared this cake on Martha Bakes, episode 504.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch three-layer cake 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
- Whisk together both flours, baking powder, baking soda, and salt in a large bowl; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and shortening on medium speed until creamy, 3 to 4 minutes. Add sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of bowl, add egg, and beat until just combined.
- In a small bowl, whisk together ice-cold water, milk, and buttermilk.
- With mixer on low speed, add flour mixture in three additions, alternating with water mixture, beginning and ending with flour mixture. Scrape down sides of bowl. With mixer on medium speed, beat for a few seconds to incorporate. Remove bowl from stand mixer, scatter sprinkles across the top of the batter, and fold them in with a rubber spatula.
- In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold egg whites into the batter with a rubber spatula.
- Divide batter evenly among the prepared pans and smooth tops. Bake, rotating pans halfway through baking time, until a toothpick inserted in center of each cake comes out clean, 40 to 45 minutes Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto rack, remove from pans, and let cool completely. Remove parchment.
- Place one cooled cake layer on a cake turntable (or a serving platter). Using a serrated knife, trim top of cake to create a flat surface, and evenly spread about 1 cup of buttercream over top. Add next layer, trim it, and frost it as before, then add third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance).
- Place turntable on a parchment-lined rimmed baking sheet. Frost sides and top with remaining buttercream. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at sides of cake. Using the sprinkles that are on the parchment (sprinkles that didn't stick), continue turning and throwing until cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.
HOMEMADE SPRINKLES
Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. Use them to decorate our Confetti Cake with Vanilla Frosting.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes about 1 1/4 cups sprinkles
Number Of Ingredients 4
Steps:
- Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, 1/4 teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired.
- Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with medium-colored mixture; repeat piping. Fill pastry bag with darkest-colored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for 1/3 cup; keep remaining sprinkles long for garnish.
RAINBOW SPRINKLE CAKE
In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
- In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
- Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
- Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
- Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
- Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
- Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
- Refrigerate cake 30 minutes or longer to set. Serve cool.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 264 milligrams, Sugar 78 grams, TransFat 1 gram
SCHOOL-DAYS SPRINKLE SPONGE
Fancy a trip down memory lane? This classic school-days sprinkle sponge will do the trick. Serve as an afternoon treat, or for dessert with warm custard
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-15
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
- Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
- Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.
Nutrition Facts : Calories 289 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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