It was my birthday this weekend and I’ve just got back from a lovely weekend in Windemere. I fancied a quiet one this year, but of course had to have some afternoon tea to celebrate! We went to the amazing Holbeck Ghyll and enjoyed a delicious selection of cakes and pastries. Last week I made myself a birthday cake, I usually make my favourite cake in the world for my birthday – Chocolate Guinness Cake with Baileys Buttercream – however this year I fancied trying something different! I’ve seen Funfetti Birthday Cake a lot online and I wanted to give one a try, here is how I got on…
I made the sponge by creaming together butter and caster sugar. I added the eggs, two at a time, and mixed between each addition. I then added vanilla extract, and finally folded in self raising flour.
Then I added sprinkles!
I divided the mixture equally between two lined and greased 22cm tins. I made a hole in the middle as this stops the cake from doming in the middle (don’t worry it fills up as it bakes!)
I baked the cakes for 35 minutes, then I left them to cool fully.
I made the icing from butter, icing sugar and vanilla extract.
I piped blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then filled in the middle using a palette knife.
I put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible.
I then used a piping bag with a nozzle to pipe swirls around the edge and I filled the middle with more sprinkles!
The Funfetti Birthday Cake was so pretty when I cut into it – I was so pleased with how it turned out! It has such a colourful and festive appearance. The bright rainbow colours of this Funfetti Birthday Cake are what make it stand out, and the light vanilla sponge and sweet vanilla buttercream give it lovely flavour.
Funfetti Birthday Cake
For the cake
- 350 g Butter or baking spread
- 350 g Caster sugar
- 6 Eggs large
- 3 tsp Vanilla extract
- 350 g Self raising flour
- 50 g Sprinkles
For the buttercream
- 600 g Icing sugar
- 300 g Butter or baking spread
- 3 tsp Vanilla extract
- 25 g Sprinkles
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line your 8" cake tins
Cream together the butter and the caster sugar
Add the eggs, two at a time, and mix between each addition
Then add the vanilla extract, and fold in the self raising flour
Fold in the sprinkles
Divide the mixture equally between two lined and greased 22cm tins. Make a hole in the middle if you like as this stops the cake from doming in the middle
Bake the cakes for 35 minutes until a skewer inserted in the middle comes out clean. Remove from the tins and leave them to fully cool on cooling racks
To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
Pipe blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off or fitted with a circular nozzle, then fill in the middle using a palette knife
Put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible
Then use a piping bag with a star nozzle to pipe swirls around the edge and fill the middle with more sprinkles!