funfetti : from scratch

Feb 3

the blog

If there is one thing I’m certain of, it’s my affinity for all things sweet. I didn’t always used to be this way, but once I gave birth, there was absolutely no turning back. I appreciate sweets in any variety, from the standard doughnut to the perfectly crafted from-scratch dessert. I saw a photo of a Funfetti cake in a magazine and hadn’t been able to stop thinking about it. I knew I didn’t want to eat a dumb, lifeless boxed cake mix, so I opted to make my own from scratch.

I found a recipe on The Kitchn which uses the world’s most perfect white velvet cake recipe by Rose Levy Beranbaum to use as the cake base, and a buttercream recipe from More from Magnolia which I tinted the absolute palest shade of pink since Valentine’s Day is just around the corner.


I greased the cake pan with shortening, placed a circle of parchment paper over top, and re-greased. It really helped the cake pop right out of the pan without sticking at all. Will definitely do this trick from now on.

I added the sprinkles to the batter just before putting it in the cake pan. I made sure not to mix it too much or else the dyes might run.

I sprinkled some jimmies just around the edge, placed it on one of the cake stands that usually live on our buffet and popped a dome over it to stay fresh. But, I guarantee It won’t be around for long.

I do plan to try to make my own jimmies since store-bought varieties are full of artificial ingredients and dyes.

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