Funfetti Cake Recipe | Drip Cake Tutorial

Funfetti cake is perfect for any celebration,
or just one of funnest cakes to make. Covered with vanilla buttercream and topped
with a white chocolate ganache. Start with a large mixing bowl if your making
this cake by hand or with a hand mixer or use the bowl of your stand mixer. Measure out 1 cup or 2 sticks of room temperature
butter and add to the bowl. Follow with one and a half cups of white sugar. If you would like the full recipe for this
funfetti cake it will be on my website as well as the full measurements listed in the
information box below. Make sure to subscribe to my channel so you
don’t miss out on any new recipes. Cream together the butter and sugar until
light, pale, and creamy. This should only take a few minutes as long
as the butter, along with all the other ingredients for your baking is at room temperature. Just remove the butter from the fridge a few
hours before you want to use it. When the butter and sugar are well creamed
together start to crack in the eggs. You’ll need four medium sized eggs for this
funfetti cake, that may seem like a lot but the eggs make this cake super light and fluffy,
as well as help to bind it together. Crack the eggs in one at a time, beating well
to incorporate them into the batter before adding the next one. Let me know in the comments below if you are
going to try this recipe out! It’s perfect for birthdays or just as a
fun baking project. If you have any questions let me know in the
comments below and I’ll get back to as soon as I can. I also have a bunch of other cake recipes
which I will have linked below, the banana cake recipe is amazing. With the last egg also add a few teaspoons
of vanilla extract for that delicious birthday cake flavour. Mix well until all the ingredients are well
combined. The batter may start to look a little curdled
or separated like mine has here but don’t worry too much it’ll all come together. Set the wet ingredients to the side while
we work on the dry. Place a sieve over a smaller mixing bowl and
measure out the flour. You can use all purpose flour or cake flour
here, both will work well. I get asked quite often what the difference
between the flours are and mostly it’s the gluten content. Cake flour or all purpose flour has much less
than bread flour which makes your baked goods light and fluffy. Add tablespoon of baking powder and a pinch
of salt to the bowl. Tap the sieve against your hand to sieve through
the ingredients, removing any lumps. You can skip this step if you would like and
use a whisk instead to remove any lumps. Add half of the dry ingredients to the wet,
along with half of the milk, and a few tablespoons of sour cream. You don’t have to use sour cream, substitute
it for natural yoghurt, or leave it out but I do recommend using it for a light and fluffy
cake. Fold the ingredients together until just combined
before adding the other half of the dry ingredients and the milk. Adding it in two stages helps to not over
mix the batter while also stopping lumps from forming. When you can just no longer see any dry flour
add the sprinkles and fold together a final time until well combined. Divide the cake batter between two 8 inch
or 20cm lined and greased cake tins. Place into a 180 celsius or 350 Fahrenheit
oven for 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cakes too cool for 10 minutes in
the tins before transferring to a wire rack. While the cakes are cooling get started on
the vanilla buttercream. If you’ve ever had trouble before with making
buttercream make sure to watch my tutorial which will be linked in the description box. I go into absolutely everything you need to
know to make the most perfect buttercream. In the bowl of a stand mixer or a large bowl
if you are using a hand mixer add the room temperature butter. Beat on high speed for about 5 minutes until
light and pale. Make sure to scrape down the bowl a few times
with a spatula to get around the edges. Add the icing sugar or powdered sugar in 3
stages, mixing in between until well combined. Finally add a few teaspoons of vanilla for
flavour and optionally a few tablespoons of milk to adjust the consistency. When your cakes are completely cooled place
one on a cake stand and use a serrated knife the flatten out the top. Add a half cup of buttercream and use an offset
spatula to smooth it over the cake, topping with the next layer. I repeated the cake recipe so I had four cakes
in total to make higher layer cake. Give the cake a quick crumb coat, just a thin
layer of buttercream to hold in all the crumbs and place into the fridge for about 30 minutes
to set. Add more buttercream and use a cake scraper
to smooth out the cake as best you can. Don’t worry about getting it perfect because
we’re adding sprinkles and a ganache drip. Decorate the cake with any leftover sprinkles
before placing back into the fridge to firm up. While the cake is firming up start making
the ganache. Chop up white chocolate and add to a bowl. Heat cream in a saucepan until just about
to boil and pour over the chocolate. Leave to stand for about 5 minutes so the
heat from the cream can melt the chocolate before stirring until completely smooth. Add gel or liquid colouring to get the desired
colour you would like. I’ve gone for red food colouring to get
a light pink. Stir until well combined and let the ganache
thicken for about 10 minutes before pouring over the cake. Leave for a few hours to set before cutting
a slice. Thank you for watching, I hope you enjoyed
this recipe and i will see you in my next video.

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