There is something special about a cake with sprinkles it. It always gets a great reaction and brings out the inner child in people.
Recipe and cakemum tips below.
I bought my rainbow sprinkles in the States. It usually costs $3-4 for them in a supermarket. I like the colourful strands and am not fussy about the brand.
I’ve tried a few different brands in Ireland but find our sprinkles lacking. I’m guessing some colours or ingredients aren’t allowed here – but could be wrong. If you have found good sprinkles for confetti cake, in Ireland, please let me know the brand!
Ingredients:
- 225g salted butter at room temperature
- 225g castor sugar
- 225g self raising
- 1 tsp baking powder – level not heaped
- 4 large eggs
- Sprinkles – we used 4 tbsp of American rainbow sprinkles
- optional: 1 tsp vanilla extract
Buttercream Icing:
https://thecakemum.com/2018/02/18/4-buttercream-recipes/
See link. I use option 4 and that makes plenty. On this occasion we covered the cake in buttercream, but I also think leaving it bare looks great – just use buttercream between the two layers.
Method:
- Prepare 2 x 20cm (8”) tins. Light oven (aka preheat oven to 180°C (160°C fan))
- Place butter, sugar, flour, baking powder & eggs in a large mixing bowl and beat with an electric mixer until smooth.
- If using vanilla – add it and mix.
- Pour in sprinkles and stir mixture by hand.
- Place half the mixture in each tin.
- Bake for 20 – 25 minutes. Remove from oven and leave in tins for 5 minutes to cool on a wire tray.
- Remove cakes from tins and allow to cool fully on wire tray.
- Make buttercream. Place one cake layer on a plate. Spread a generous layer on this cake and place other cake on top. If desired, cover cake fully in buttercream or leave as is.
Some @thecakemum observations/tips:
- Use butter or margarine at room temperature.
- Pre-cut discs of baking parchment are available in most bargain shops (Dealz, more4less etc) and are handy time savers. To ‘prepare tins’, I grease the tin with a small amount of butter and place a disc on the base.
- I weigh each tin when empty and put equal amounts of batter in each tin. Most people judge it by eye, but I like the sponges to be exact the same size. It also means that they take the same amount of time to cook.
- To get a flat even sponge, I level out the mixture and have a slight dip in the centre as it tends to rise most there. I find that the slight dip in the centre gives a flatter more even sponge, that said I do think the dome shape on a sponge is nice, but some people prefer flat sponge cakes.
- You could also put whipped cream or buttercream in the sponge sandwich. Please keep in mind that if you use fresh cream, the cake needs to be stored in a fridge.
- When baking any recipe for the first time, I tend to check it in the oven a few minutes before it is ‘meant’ to be ready. I checked my sponge after 18 minutes and found it to be perfect. The cake had shrunk away slightly from the side of the tin and it bounced back when lightly pressed.
Happy Baking
De (aka thecakemum)
I’m on instagram
and on facebook
and would be delighted if you checked out my pages 🙂
The Cake Mum 