![]() I colored my buttercream with Chef Master blue gel food coloring and smoothed the sides with my metal Wilton smoother. Refrigerate for 20 minutes.Ĭover the cake with another layer of buttercream and smooth the sides with a cake smoother.ĭecorate as you desire. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Top with approximately 1 ½ cups of buttercream. Place one leveled layer of funfetti cake on a cake board or plate. ![]() *I always test my ganache drips over the edge of the kitchen sink before applying it to a cake to check the consistency.Īdd pink food color if so desired and mix to combine. In a microwave-safe bowl heat the white chocolate chips and milk in 30-second intervals, stirring in between each interval, until smooth and fully melted.ĭepending on the kind of milk, the drip may require a touch more milk to thin or a bit more dark chocolate chips to thicken. Scrape the sides of the bowl when necessary. ![]() Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. In the bowl of a stand mixer beat the butter on high speed with the paddle attachment until light and fluffy-approximately 5-10 minutes.Īdd the icing sugar, salt, bubblegum extract, and vanilla extract and mix on low until combined. Be careful to not overmix the batter.Īdd the sprinkles to the batter and fold gently with a spatula until just combined.ĭivide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.Ĭool in pans for 10 minutes, then invert to a cooling rack to fully cool. While the mixer is on low slowly pour in the milk and mix until combined. In the bowl of a stand mixer cream butter and sugar on high for 2 minutes with the whisk attachment.Īdd egg whites and mix on high for 2 minutes.Īdd the yogurt and vanilla extract and mix on high for 2 minutes.Ĭombine all the dry ingredients in the mixer and mix on low Preheat oven to 350 degrees and prepare three 6-inch round cake pans with non-stick baking spray and parchment paper.
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