Home / Baking / CONFETTI VANILLA CREAM CAKE | Passion 4 baking :::GET INSPIRED:::

CONFETTI VANILLA CREAM CAKE | Passion 4 baking :::GET INSPIRED:::

Hi everyone,

The weekend is almost here, and today I will be sharing a recipe for a delicious confetti cake.

The cake and frosting is made without any butter, making it light and oh so fluffy.

This cake is best eaten in the same day, and best if you keep it covered on your kitchen counter instead of the fridge!

If you decided to keep it in your fridge, take it out one hour before serving!

This cake is baked in 3 x 8 – inch baking pans, you can bake it in One large spring-form, it will just take longer before it´s baked!

Have fun in the kitchen!

 

 

 

VANILLA CAKE CREAM CAKE  ( YOU WILL NEED 3 X 8 – INCH ROUND BAKING PANS )

  • 3 CUPS (700 ML) HEAVY WHIPPING CREAM, CHILLED (USE ONE WITH HIGH BUTTERFAT 40%)
  • 6 LARGE EGGS, ROOM TEMPERATURE
  • 1 3/4 CUPS (395 G) SUPERFINE SUGAR
  • 2 TEASPOONS VANILLA BEAN PASTE, OPTIONAL
  • 4 CUPS (450 G) ALL-PURPOSE FLOUR OR CAKE FLOUR, SIFTED
  • 1 TABLESPOON + 1 TEASPOON BAKING POWDER
  • 1 TEASPOON SALT
  • A FEW SPOONFUL’S OF CONFETTI

 

FILLING

  • MANUELA´S FLUFFY VANILLA FROSTING, GET THE RECIPE HERE

 

TOPPING AND DECORATION USED IN THIS CAKE;

  • MANUELA´S FLUFFY VANILLA FROSTING, GET THE RECIPE HERE
  • HANDFUL CONFETTI
  • 1 CANDLE

 

  1. Preheat oven to 350F (170C).
  2. Grease the bottom of three 8-inch round cake pans, and line with parchment paper.
  3. Pour cold whipping cream (40 %) into a medium or large bowl,
  4. With a hand whisk, whip the cream until it thickens, this take just a few minutes.
  5. Once stiff peaks form, add 3 eggs and whip for just10-15 seconds.
  6. Add the next 3 eggs and mix again for 10-15 seconds, do not mix for more than a total of 30 Seconds, all in total.
  7. Add sugar, a spoonful at the time, do not mix longer than 30 seconds total.
  8. If you love vanilla bean, add it in now, and just whisk until combine.
  9. If you used a medium bowl, Pour the batter into a large bowl, and set aside!
  10. In a large bowl, sift the flour, salt and baking powder two times
  11. Proceed with recipe using only a large spatula and a sift.
  12. Sift in one third of the flour mixture in to the wet-mixture; stir and fold in the flour mixture until only a few streaks of flour are visible.
  13. Sift and fold remaining flour mixture in two more additions. Make sure to maintain the batter’s volume while mixing; you do not want to deflate the batter. Fold until flour is no longer visible.
  14. Add the confetti and divide the batter equally among prepared baking pans.
  15. Run a small spatula through the batter to prevent large air bubbles from forming. Evenly smooth out the surface with a spatula.
  16. Bake for 25- 35 minutes, or until a cake tester inserted in center comes out clean. Cake should spring back when pressed lightly in the center.
  17. Let cakes cool in pans on wire racks for 10 minutes before inverting.
  18. Using a long serrated knife, trim the tops and bottom of cakes and any dark crust along the sides of the layers if necessary, watch this video how to trim cake-layers.
  19. These cake layers are very fragile, so be careful when trimming the top and sides.

 

HOW TO FILL THE CAKE;

  1.  Prepare Manuelas fluffy vanilla frosting (click here for the recipe)
  2. Place a silicon mat or wax paper on a flat baking sheet, Add the first cake-layer on top.
  3. Add a few large dollops of the frosting on the first cake-layer, with a spatula spread it evenly!
  4. Add the next cake layer and re-peat (see my video above how to do this)
  5. Add the last cake layer and cover the entire cake with cream.
  6. Put the cake in the fridge, for one hour!

 

HOW TO DECORATE THE CAKE.

  1. When ready, make the same frosting again, get the recipe here
  2. Fill a pipping bag with the frosting, I use a Ateco #829 nozzle, any nozzle will do!
  3. Watch the video above how to pipe the frosting on the cake.
  4. Finish off the top of the cake with confetti and a cute candle!
  5. Cut, eat, share and enjoy!

Love Manuela xo

Love my recipe´s buy my English baking book “ love Manuela the baking book” 552 pages full of recipe´s, beautiful pictures and lots of inspiration, We deliver worldwide!

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About Mary Ellen Bellusci

Mary Ellen Bellusci is a longtime resident of Baltimore, Maryland... A foodie, traveler, writer, and pursuer of happiness.

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