Funfetti Cake

16-18 Prep Time 45 minutes   Cook Time 1 hours   Rated:


It's our birthday! Insider Club has been in your life for years now. If you haven't joined me yet, make it a treat to yourself, especially while things are CRAZY in this world we find ourselves in. We can help you through the most boring of isolations with fun videos, great recipes, ebooks, discounts, foodie trips, prizes and more! We really do treat you well on the Inside! Head over to the JOIN page to read more and watch the video! We would love to have you in there with us!

This is our birthday cake of choice. Modelled very much on Christina Tosi's cakes, but with our recipes. Super easy! Happy Baking, and Happy Birthday Insiders!

(Thanks to one of my many gorgeous DIL's for modelling the cake...her arms were shaking by the end of this shoot, it is a BIG cake and she is teensy!)

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Preheat oven to 170°C. Line a 9"x 12" slab tin with baking paper. You could also bake it in round tins if preferred, then just trim the edges..


Make Buttercake as per recipe, adding sprinkles at the very end 10 seconds/speed 3


Bake slab for 35-45 minutes, or until cooked through. Let cake cool slightly in the tin before tipping out onto a wire rack, let it completely cool.


Cut out 2 x 6" circles of cake. Use cake tins as a guide. Then cut both circles in half, so you have 4 equal layers of cake.


To make the cake soak, combine the milk and vanilla in a small bowl, and using a pastry brush, brush each layer of cake until all cake soak is used.


Using a piping bag with a 1cm nozzle, pipe Ermine Frosting in between each layer including the top. Don't ice the sides as you want the sprinkles to show. Smooth the icing on top with a scraper, or leave it rustic.


Decorate as desired. We used macarons, extra coloured sugar treats and a celebrate cutout that you can source from cake specialty stores.

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