#weekendcooking – another month, another funfetti cake!

My boys’ birthdays are within less than a month of each other.

So we have birthday cake after birthday cake!

This year, both of them wanted funfetti cake. (see my 8yo’s cake here)

Here’s his order

Second layer on!

The first time, I used a Smitten Kitchen cake recipe (which was adapted from the Molly Yeh recipe) but I wasn’t happy with the way the cake turned out. It was a bit denser than I would have liked. I realize that with funfetti, the cake can’t be airy and light like a chiffon, as the sprinkles will just all fall to the bottom – they need to be suspended in a relatively heavier cake. But I was on the lookout for a different cake recipe. And decided to try this one from Salt and Baker. As usual, I reduced the sugar.

The funny thing is I didn’t have enough icing sugar yet it worked. The recipe called for about 6-7 cups of icing sugar but I only had about 4! The consistency was fine as it was and didn’t need any more liquid so I didn’t add any milk or cream.

I’m going to have to say that this was a more successful funfetti cake than last month’s!

 

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