March 15, 2012
Funfetti Gumball Cake
This was my birthday cake !! I baked it with my Nibblets, we decorated it and then we ate it !! It was great and now it is gone. Sorry, I only have one picture but I'm lucky to even have one. That cake was gone in under two days, it was that good. Now, you'll excuse while I do 15 miles on the treadmill..
FUNfetti Gumball Cake
Yield: One 2-layer, 9-inch round cake
1 cup whole milk ,at room temperature
6 large egg whites, at room temperature
2 teaspoons pure vanilla extract
2 3/4 cups cake flour, sifted
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature and cut into cubes
1/2 cup Rainbow Jimmies(and a handful for garnish)
Pink sanding sugar (garnish)
Rainbow gumballs (garnish)
Preheat oven to 350°F. Grease, line with parchment paper, and flour two round 9-inch pans.
In a medium bowl combine and stir the egg whites, 1/4 cup of milk and the vanilla set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for 30 seconds. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix 1 minute. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Gently stir in the 1/2 cup rainbow jimmies, until just combined. Divide the batter in two, spreading it evenly with a small offset spatula or the back of a spoon. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers. I also tamp my cake pans against the counter top to get the bubbles out.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Let cake cool on racks for 10 minutes before loosening the sides with a small metal spatula or butter knife, and invert onto wire racks. Gently turn cakes back up and cool completely. Wrap cake layers in plastic wrap tightly and store in your freezer for 10-15 minutes. Make the buttercream.
Tip: to achieve level cake tops without doming, I wrap my cake pans in old towel strips, moistened before putting the cake pans in the oven.
1 1/2 cups butter
1 teaspoon vanilla
6 cups powdered sugar
4-8 Tablespoons milk or heavy cream
Beat the butter in a mixer until smooth. Add vanilla and mix until combined.
Add the powdered sugar in several additions, scraping down the sides after each addition.
Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
Trim tops off of cake layers with a long serrated knife so they have a nice, flat top if necessary. Place one layer bottom side up on cake stand. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer or fridge for 5 minutes to firm up frosting. Remove cake from refrigerator and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work.
Sprinkle colored jimmies all over top of cake, then sprinkle some pink sanding sugar and THEN put assorted gumballs all around the perimeter of the cake as shown.
Source: Funfetti cake recipe adapted from Sweetapolita. All other ideas were created by the Nibblets!