I love to make layer cakes almost as much as I love to EAT them. I love the way they look. I really like how the cake contrasts with the frosting. In this Funfetti Layer Cake there is a contrast between the cake, frosting and the jelly. I really think the red of the jelly stands out against the white cake and white frosting. I used to think layer cakes were hard to make. They are quite easy and gives one the chance to have more frosting by adding it as filling. More frosting is a good thing.
I have really only seen funfetti in box cakes. I like to make my cakes from scratch but I am on a kick to clear my pantry and shelves. There was a funfetti box cake on my shelf that was probably bought by my wife or daughter. That was a good enough reason for me to use it. I did a quick research check to see what adds the colored specs to the cake. I found a post by Molly Yeh on Food 52 showing us and explaining how to make funfetti. Funfetti is white cake with sprinkles added. Molly explains that artificial sprinkles are better to use than real ones because the color stands out more.
The best thing about this cake this time? I got to make it with my daughter. My daughter was home visiting. The arm you see and the frosting piping you see are my daughter’s handiwork. My daughter is fearless when it comes to baking. She will try anything. She has really helped me when I try recipes, ideas that I have never tried before. GO FOR IT. What do you have to lose. We tried a design with the frosting as you can see from the early pictures. It was working but we know now, that we need to keep the frosting cool so it keeps its form. Next time.
The cake ingredients and put in a bowl.
The batter added to the pan, baked, and then, resting on a baking rack.
Cakes sliced horizontally.
Frosting ingredients and all mixed.
The beginning piping followed by adding the layers of frosting, jelly, cake, more frosting and cake.
The final cake and piece plated.
- 1 Funfetti Box Cake
- 2 Sticks unsalted butter, softened
- 3 cups confectioner sugar
- 3 - 4 tablespoons vanilla soy milk
- 2 teaspoon vanilla
- 1 cup red raspberry jelly
- Make cake according to box instructions including eggs, water and oil.
- Bake as directed.
- Remove from oven and let cool.
- Cream the butter and sugar. Mix until fluffy.
- Add the vanilla and soy milk 1 tablespoon at a time until the desired consistency is achieved.
- Cut the cakes horizontally.
- Begin by placing the 1st cake layer on a cake tray.
- Pipe on the first frosting layer.
- Top with the second cake layer.
- Spread the jelly over the 2nd cake layer.
- Add the next cake.
- Top with the next layer of piped frosting
- Add the final cake layer.
- Finish by piping and spreading the final frosting layer.
- Serve and enjoy!