Rose’s Colorful Princess Cake:
For the Cake:
You’ll need 2x the recipe below. Dye each batch a different color. Rose chose fuchsia and orange.
Shannon’s Confetti Birthday Cake
Makes one 8-inch round and one 6-inch round.
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs, separated
1 cup (2 sticks) unsalted butter, room temp (softened)
2 cups sugar
1 tsp vanilla
1 cup whole milk
Desired shade of gel food coloring (approx. 2 tablespoons for vibrant color).
5 tablespoons of confetti sprinkles.
Prepare 1 8-in round cake pan and 1 6-in round cake pan with lard/flour or ‘Baker’s Joy’.
Using an electric mixer, beat the whites ONLY of the eggs until soft peaks appear. Set the whipped egg whites aside.
In a large bowl, combine flour, baking powder, and salt. Set aside.
Using your electric mixer, cream the butter with the sugar. Add the egg yolks and whip until light and fluffy. Add vanilla.
Add half of the flour mixture to the butter mixture. Add half of the milk to the butter mixture. Stir gently to combine. Add the second half of the flour mixture, and the milk. Stir gently until smooth. Add desired food coloring at this point. I prefer gel food coloring for vibrancy. Add the confetti sprinkles.
Add reserved whipped egg whites. Fold gently, until all are incorporated into your batter.
Pour into prepared pans and bake for 35-40 minutes, or until inside of cake is no longer liquid. Times may vary.
Shannon’s Classic Buttercream:
You’ll need 3x this recipe for this two-tiered rosette cake. Dye each batch a different color. I chose fuchsia, orange and pink.
1 pound (4 sticks) unsalted butter, softened.
2 lbs powdered sugar
3 tablespoons whole milk
2 teaspoons vanilla
1 pinch salt
Food coloring of your choice.
Using your electric mixer, whip on high, scraping the bowl down occasionally, until you have a light and fluffy icing. Add color as desired.
Thanks for watching our video and trying our recipe!
Shannon and Rose Vavich