Confetti Ultimate Butter Cake/ Butter Cake Recipe/ Whisk N Bakes
Hi guys, welcome to Whisk N Bakes!
This cake recipe is so festive and absolutely delicious. It can get along
with any frosting you like. May it be buttercream , cream cheese frosting
or just a whipped cream. I guarantee it is perfectly delicious.
Enjoy baking!
keep safe everyone. And please don't forget to like, share and
subscribe. Thank you so much.
Claire Saffitz Makes Confetti Cake | Dessert Person
Claire Saffitz Makes Confetti Cake | Dessert Person. Get ready to party! And by party, we mean stay at home and be safe. But fortunately, you need no special occasion to make this delicious, celebratory, kid-friendly, and deeply nostalgic confetti cake. A tender white birthday cake studded with rainbow sprinkles and covered in smooth, tangy cream cheese frosting, it tastes like childhood (which is to say, better than the box). We took a hiatus but Claire and her crew are back with Season II of Dessert Person -- check out this first episode!
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand mixer
Three 9-inch cake pans
Ingredients:
Confetti Cake:
Butter for the pans
5 1/2 cups cake flour (23.3 oz/ 660g)
2 1/2 cups sugar (16.4 oz / 466g)
4 1/2 teaspoons baking powder (0.63 oz / 18g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
3/4 teaspoon baking soda
3 sticks unsalted butter (12 oz / 340g), at room temperature
1 1/2 cups buttermilk (12.7 oz / 360g)
1/3 cup neutral oil, such as vegetable or grapeseed (2.6 oz / 75g)
3 large eggs (5.3 oz / 150g), at room temperature
6 large egg whites (7.4 oz / 210g), at room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup store-bought rainbow sprinkles (3.3 oz / 93g), plus more for decorating
Classic Cream Cheese Frosting
Video Breakdown:
0:00 Start
0:11 Intro to Confetti Cake
0:32 Show Intro / Animation
0:59 Funfetti Cake (Birthday Cake) Ingredients
2:42: Special Equipment / Ingredients
4:14 Mix The Dry Ingredients
5:53 Prep The Pans / Preheat Oven
10:48 Fill Pans & Baking
12:46 How To Make Cream Cheese Frosting
15:16 Level The Layers
17:05 Assemble The Cake
21:10 Cake Frosting / Claire Makes Birthday Cake
23:37 Outro / Tasting Confetti Cake
24:26 Felix Cameo
24:38 Archie Debut
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Confetti Rainbow Bit Frosting
Fluffy Cream Cheese Confetti Rainbow Bit Frosting says it all in the name !
Yummy!
3 1/2 Cups Confectioners Sugar
3/4 cup unsalted Butter
6 ounces Cream Cheese
1 1/2 tsp Pure Vanilla
Food Coloring
White Chocolate.
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BY BEST RECIPES WITH SHARON
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How to Make Cake Sprinkles | Homemade Confetti Sprinkles Recipe
Today I have shared very Unique Recipe Homemade Confetti Sprinkles. You can prepare just in 3 rupees, market price of confetti sprinkle is 300rupees. These Easy homemade sprinkles are fun to make, only need a few ingredients. Use homemade Sprinkles to decorate cakes, cupcakes, cookies, Ice-cream, brownies and bars.
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Important Recipe Links:-
Food Gel Color:-
Icing Sugar & Caster Sugar:-
Cake Sprinkles:-
Cornstarch:-
Vanilla Essence:-
Edible Glitter:-
Cake Fondant at Home:-
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Kitchen Product-
Measuring Cups:
Spatula & brush:
Mixer-Grinder, Blender:-
Glass Microwave Safe Mixing Bowl
Pan :
Kitchen Weighing Scale-
Wooden Cutting Board/Chopping-
Stainless Steel Knife Scissor and Peeler Kitchen Starter-
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BIRTHDAY CONFETTI CAKE ???? (Funfetti Cake)
I can't think of a more fitting way to celebrate a birthday or special occasion than with an over the top confetti cake. My version is a three-layer vanilla cake with a classic ermine frosting, and of course an ef-ton of sprinkles. The nostalgia factor here is off the charts, but more importantly this thing tastes good.
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????INSTAGRAM:
???? JAX SNAX SPENT GRAIN DOG TREATS:
????MY GEAR:
CAKE TURNTABLE:
ICING SPATULA (angled):
ICING SPAT (flat):
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
KITCHEN AID MIXER:
For extra cake decorating tips, I recommend checking out @CupcakeJemma's excellent content:
▶️Decorating a Layer Cake:
▶️Perfect Crumb Coat:
RECIPE
CAKE:
•180g or 3/4c unsalted butter, softened
•480g or 2 3/8c sugar
•6 large eggs
•200g or 3/4c + 2tbsp cold buttermilk
•100g or 1/2c vegetable oil
•12g or 2 1/2 tsp vanilla extract
•375g or 3c ap flour
•12g or 1 slightly rounded TBSP baking powder
•6g or 1 slightly rounded tsp salt
Preheat oven to 325F/162C and prepare 3 8 cake pans by using parchment, butter, or pan spray
Measure butter and sugar into the bowl of a stand mixer. using the paddle attachment, mix on low for 2 minutes. increase to medium-high and cream for 5-7 minutes. scrape down sides. return mixer to medium low and add in eggs one at a time. Turn mixer to med high and slowly stream in wet ingredients (buttermilk, veg oil, vanilla). Sift in dry ingredients (flour, baking powder, salt). Return mixer to low to combine (about 30 seconds). Gently fold in 60g sprinkles with rubber spat.
Scoop 575-600g cake batter into each of your cake pans. Smooth out batter and tap on the counter. Load into 325F / 162C preheated oven for 40-45 mins. checking on them halfway through to rotate each pan 180 degrees. After 40-45 min of baking total the cakes should be done. To test for doneness, insert a toothpick or cake tester into the center of a cake. If it comes out clean, it's done.
Once out of oven, wrap each cake pan with plastic wrap, leaving a small vent, and freeze for 1 hour to cool and lock in moisture.
ERMINE FROSTING:
•400g or 1¾ cups + 2 TBSP sugar
•60g or 1⁄2 c ap flour
•300g or 1¼ c water
•300g or 1¼c + 2tsp heavy cream
•10g or 2 ¼ tsp vanilla extract
•460g or 4 sticks of unsalted butter, softened
Measure sugar, flour, water, and cream into a small saucepan and wisk to combine. heat the mixture over medium, stirring frequently until simmering and smooth. once simmering, reduce heat to low and continue to cook for 2-3 minutes to cook out raw flour taste. Add this mix to the bowl of a stand mixer and mix on high speed with the paddle attachment to cool for about 5-6 minutes. The mix should cool to about 80F / 26C. Once cooled, on medium low speed add in vanilla followed by butter, about 1 tbsp at a time to combine. About 2 sticks of butter in, Increase speed to medium-low and continue adding butter. Once all butter is added and combined, increase speed to high to whip for 2-3 minutes until fluffy and lighter in color.
Assemble and frost cakes as shown in the video (or your favorite cake baking/frosting video) and enjoy!
#confetticake #birthdaycake #funfetticake #layercake
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Qualinesti Feast Vegetable Confetti - Recipes | DragonLance Saga
Join me as I make Qualinesti Feast Vegetable Confetti - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere. You can buy Leaves from the Inn of the Last Home here:
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From Tika’s Cookbook
Qualinesti Feast Vegetable Confetti
Caramon decided he knew why elves were so slender.
Their food consisted of fruit and vegetables, cooked in
delicate sauces, served with bread and cheese...
1/8 cup red wine
1/8 cup teriyaki sauce
1/2 medium onion, peeled
1/3 bunch fresh broccoli
2 tablespoons dried parsley
1/3 head fresh cauliflower
3 carrots, peeled
1/3 cup frozen corn
1/3 cup frozen peas
2 shakes dried ginger
large pinches of oregano, sage, paprika,
basil
freshly ground black pepper to taste
Slice carrots medium-thin. Discard lower third
of broccoli seem, slicing the remainder of the
stem into thin strips. Separate the top portion
into heads with 1 or 2 inches of the stem. Repeat
this procedure with the cauliflower. Quarter half
of onion and separate all sections.
In large, non-stick skillet, heat wine and teriyaki
sauce until it bubbles around the edge. Add
carrots, broccoli, cauliflower, and onion, tossing
vegetables gently so that all are evenly coated
with liquid. Cook at fairly high heat until carrots
soften. Add corn and peas; stir. Sprinkle in
spices; stir. Reduce heat to medium. If vegetables
are too dry, add a little warm water. Cover
and cook another 5 to 7 minutes, until peas are
tender. Toss again.
Serve as a main or side dish. Garnish with fresh
tomatoes and yellow cheese on the side. Serves 4
as a side dish, 2 as a main dish. This dish can be
reheated, although the cauliflower and onion
may be darkened by the wine and teriyaki.