Confetti Cake (2 x)
Ingredients
- 5 cup flour
- 4 cup granulated sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp of cornstarch
- 2 tsp salt
- 1 cup unsalted butter (2sticks)
- 2 tsp vanilla extract
- 6 eggs
- 2 cups buttermilk, room temperature
- 1-1/2 cup vegetable oil
- 1 -1/2 cup of sprinkles
Confetti Buttercream (2x)
- 14 tick (7 cups) salted butter, room temperature unsalted butter
- 64oz 8 cups of powdered sugar (2lb bag)
- 16oz 2 cups pasteurized egg whites, room temperature
- 2 tbsp heavy cream
- 6 tsp vanilla extract
- 1 cup of sprinkles
Chocolate Ganache
- 10 oz of heavy whipping cream
- 24 oz of chocolate chips (12 oz semi-sweet and 12 oz milk chocolate)
Decorating Ingredients
Instructions
Confetti Cake (2 x)
- 1. Preheat oven to 350°F. Grease and line round pans. Mix together all dry ingredients (flour, baking powder, baking soda and cornstarch, sugar, and salt) in a stand mixer with a paddle until fully combined. Melt butter and slowly add into the dry mix, on low speed. Continue to mix until no butter remains, and the mixture becomes crumbly. Pour in eggs, one at a time and mix on low until incorporated. 3. Mix in oil and buttermilk in two installments, on low speed. Add in vanilla and mix at low speed until everything is fully incorporated. 4. Scrape down the sides of the bowl with a spatula, then beat on medium high for an additional 20-30 seconds. 5. Add sprinkles to your batter and incorporate into batter evenly. 6. Evenly divide that batter between the four round cake pans. If you only have two cake pans pour cake mixture into coated cakes pans and bake your cakes in batches. Bake for 35-40 minutes, or until a skewer comes out clean. 7. Allow to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. Place cake layers on wire rack to finish cooling. Tip: For a moist and tender cake, avoid overmixing the batter and don't overbake the layers.
Confetti Buttercream (2x)
- 1. While your cakes are cooling, you can work on preparing the frosting. You can also prepare your frosting overnight. 2. Using your whisk attachment, add room temperature eggs and powder sugar into your standing mixer bowl on high for 7-15 minutes, until smooth creating a meringue. You may need to do this in two patches as you are making a large amount of frosting for this cake. 3. While the meringue is mixing add in your vanilla extract. 4. Slowly add in your butter and whip well until it is fully incorporated and fluffy for 10 minutes. 5. Once fully mixed, switch to your paddle and mix on low for about 15 minutes, add your heavy cream at this time. Mix until buttercream is velvety and smooth. 6. Add Sprinkles to your buttercream and incorporate into buttercream evenly. Set it aside to be used for filling your cake.
Chocolate Ganache
- 1. Place chocolate chips in a microwaveable bowl. Pour heavy whipping cream evenly over the chocolate. Microwave the chocolate and cream for 1-minute intervals for 3-4 minutes. Using a spoon or silicone spatula stir the ingredients between each interval until it’s well combined. 2. After about one minute in the microwave, you will notice as you are mixing the chocolate and cream the cream will become darker and may not be as melted, you want to keep stirring to get rid of any hot spots. 3. You are going to stick the bowl back in the microwave for another minute, this time you will notice when you take it out. The cream is browner and more of the chocolate has melted, continue to stir the mixture. It takes a little more mixing this time around to make the mixture more combined. It should be a thicker paste and start to look a little smoother. 4. Stick it back into the microwave for another minute, at the end of this minute it should look a little more combined and glosser with some lumps. Continue to mix the chocolate with your spatula so it’s more combined and melted. 5. You will go to 1-2 shorter burst in the microwave for about 30 minutes each burst. During this time stir with a whisk after each interval. 6. Continue the process until chocolate is melted. If chocolate is mostly melted but not quite completely there, continue to microwave in shorter bursts, stirring between bursts. Continue to heat and stir until chocolate pieces and cream are thoroughly mixed. Mix until ganache is smooth and glossy. 7. The ganache will need to be set up before you can use it. Cover with plastic wrap (sprayed with vegetable oil spray). Let ganache cool to the desired consistency before covering the cake. You can also place the ganache in the fridge for 60-120 minutes to make the process go faster.
Decorating Ingredients
- 1. Level and stack the layers: Use a serrated knife or a cake leveler to trim the tops of the cooled cake layers, creating a flat surface. Place your 12 inch cake drum on top of your turntable and add your 8 inch cake board on top of the cake drum. Use some of your buttercream to secure the cake board to the cake drum. 2. Before adding the first layer of cake to the 8 inch cake board spread a small amount of buttercream frosting to the middle of the cake board and add your first layer of cake. This will help you attach the bottom cake to the board, so it doesn’t move around. 3. Using your piping bag add confetti buttercream to your piping bag. You are going to first add a buttercream border around the top edge of the first layer and add buttercream to the middle. Spread evenly over the first layer of cake. 4. Repeat this process until you have stacked 3 cake layers on top of each other, for the last layer you are going to put the serrated cake layer facing down and start smoothing out the sides to get rid of any access frosting. At the end you will have all four layers of cake on top of each other. Remove any excess filling and chill the cake before adding your ganache crumb coat. Place in the fridge for 60 minutes until firm. Common mistake: Avoid using too much frosting between the layers, as it can cause the cake to become unstable. Tips: At this time, you can also insert dowels into the entire cake to keep it secure. To ensure the cake didn’t fall apart during transport, add a chocolate ganache to the cake before adding the final frosting coating. 5. Apply the ganache crumb coat: Spread a layer of the ganache over the cake to seal in any crumbs. This is called a crumb coat. Refrigerate the cake for at least 30 minutes to set the frosting. Tip: Use an offset spatula or a bench scraper to create a smooth, even layer of frosting. 6. Apply the final coat of frosting: Once the crumb coat is set, apply a generous layer of buttercream frosting all over the cake, smoothing it out with your spatula or bench scraper. 7. Please put the cake in fridge for 30-60 minutes to settle before decorating. 8. In a small bowl add gold luster dust and vodka mix together to create a thin -paste. 9. Place un-used toothbrush into gold thin paste mixture once on toothbrush, using your finger you are going to flick the bristle containing the gold paste on to the cake, covering all sides like a splatter. 10. Using the remaining gold paste to create a boarder on the top and bottom of the cake. 11. Decorate the cake: Arrange the plastic bears and balls around the sides and top of the cake gently pressing them into the frosting. Use the reserved buttercream frosting to secure the bears to the top of the cake. 12. Add the finishing touches: If desired, add a message using a piping bag fitted with a small round tip, or a cake topper. Common mistake: Be careful not to press too hard on the decorations, as this can cause them to crack or shift the cake. 13. Refrigerate the cake: Chill the cake for at least an hour to set the decorations before serving. Let the cake sit at room temperature before cutting and serving for the best texture and flavor.