Well friends, we made it. Happy 2017!
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Each first day of January I find myself thinking about goals I'd like to achieve. I have a few hopes and aspirations for the blog this year but when I get right down to it, my focus is pretty narrow. I just want to find little moments of happiness and celebrate them - both in my work life and personal life. I suppose that's why I'm beginning the year with a confetti cake shaped like a big bottle of sprinkles! It's no secret - sprinkles and cake are two of my very favorite things in life.
This cake has SO much fun color inside and out, I smile just looking at it! I used confetti sprinkles for the interior of the cake because funfetti = confetti. If you've ever purchased the box mix then maybe you've noticed it's all about the confetti sprinkles!
There's no special pan required to make this bottle shape. You'll bake the batter in a standard 13x9-inch sheet pan and then trim it to size with a knife. I've got a detailed picture tutorial of the process below so you can make your own giant bottle of sprinkles.
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Ready? Let's go!
- Bake the batter in a greased and floured 13x9-inch baking pan.
- Turn the cake out onto a wire rack to cool.
- Trim the cake so that one piece is 5x13-inches wide. Reserve the other piece.
- Cut two notches out of the top edges of the 5x13 cake using a serrated knife to create a ‘bottle top’ shape.
- Make the frosting and cover the cake in a crumb coat; refrigerate. Apply a second smooth coat of frosting to the cake but do not refrigerate. At this time you can also frost the top of the reserved cake and cover it in sprinkles. This cake can be cut into squares and served alongside the 'Bottle of Sprinkles Cake’ at your party.
- Lay a piece of paper approximately 3-inches wide across the top third of the bottle cake where the label will be. Also cover the ‘bottle top’ portion with paper.
- Cover the cake with confetti sprinkles. I left one top corner of the sprinkle jar white so it looks as if the jar is tipped and the sprinkles have fallen to one side.
- Be sure to press the sprinkles around the edges of the cake and under the paper where the bottle label is placed.
- Remove the paper; some icing will stick to the paper so you’ll need to smooth the icing on the cake using a spatula.
- Knead well and roll flat between parchment papers a small portion of blue ready-made fondant. Trim it to the same size as the ‘bottle cap’ portion of the cake. Press a lollipop stick or skewer into the fondant to give the bottle top ridges.
- Lay the fondant piece on the cake and gently press so that it adheres to the frosting.
- Measure the bottle’s label area.
- Roll and cut a piece of white fondant to size. Also cut a piece of white wafer paper to size. Lay the fondant piece on the exposed cake.
- Use 1" brush letter stencils and a fine-tipped food colormarker to draw ‘Sprinkles’ onto the wafer paper. Be careful not to press the pen too hard on the paper; lightly outline the letters and then quickly color them in.
- Attach the paper to the fondant using dots of corn syrup on its underside (one dot at each corner should do it!).
- Peel off large candy buttons from their paper.
- Attach the buttons in alternating colors using corn syrup on their undersides; place them around the edge of the ‘Sprinkles’ label in marquee fashion.
There you have it! A super-cute Bottle of Sprinkles Cake that looks and tastes like childhood. I really enjoyed making this cake - and eating it! It's light and vanilla-scented with sweet confectioner's frosting (just as a birthday cake should be, imo). I have no doubt that it will make an appearance at my own birthday party this year, although I probably won't wait until July to make it again.
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Following is a quick list of some of the specialty items you'll need to make this cake. I used wafer paper, stencils and a food color maker to make the 'Sprinkles' label, but you could also make the letters with black fondant and fondant cutters if you have them.
Bottle of Sprinkles Cake
Yields one 13x9 sheet cake
Cake
2 1/4 cups (270g) all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup (226g) unsalted butter, softened
1 3/4 cup (350g) granulated sugar
4 egg whites
1 1/2 cups (340g) full-fat sour cream
2 tsp vanilla extract
1/2 cup (4oz.) whole milk
3/4 cup (120g) rainbow confetti sprinkles
Frosting
1 cup (226g) unsalted butter, softened
4 cups (460g) powdered sugar
1 teaspoon vanilla
Milk or cream if needed
Décor
1 1/2 cups (240g) rainbow confetti sprinkles
2 oz. blue ready-made fondant
2 oz. white ready-made fondant
1 sheet edible wafer paper
Fine-tipped black food color writer
1” brush letter stencils
Corn syrup
Large candy buttons (Mega Buttons)
Make the Cake: Preheat the oven to 350°F. Grease and flour a 9x13 inch rectangular cake pan.
In a large mixing bowl combine the flour, baking soda, and salt.
In the bowl of a standing mixer, combine the butter and sugar and beat until fluffy.
Add the egg whites to the butter mixture one at a time, beating well with each addition.
Mix in the sour cream, and vanilla extract. Beat again and scrape down the bowl.
Add the flour mixture alternately with the whole milk; begin and end with flour. Quickly fold in the confetti sprinkles using a rubber spatula and pour the batter into the prepared pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Turn the cake out onto a wire rack to cool. Cool completely before frosting.
Make the Frosting:In a mixing bowl beat the butter with an electric mixer until smooth. Add powdered sugar and vanilla, beat until fluffy. Add milk or cream to thin if needed.
Decorate! (See blog post for step pictures and resources.)[post_ads_2]
Trim the cake so that one piece is 5x13-inches wide. Cover and reserve the other cake piece. Place the 5x13 piece on a large serving platter or cake board.
Cut two notches out of the top edges of the 5x13 cake using a serrated knife to create a ‘bottle top’ shape.
Cover the cake in a crumb coat of frosting; refrigerate. Apply a second smooth coat of frosting to the cake but do not refrigerate. Tidy the edges of the cake plate with a damp paper towel.
Note: At this time you can also frost the top of the reserved cake and cover it in sprinkles. This cake can be cut into squares and served alongside the 'Bottle of Sprinkles Cake’ at your party.
Lay a piece of paper approximately 3-inches wide across the top third of the bottle cake where the label will be. Also cover the ‘bottle top’ portion with paper.
Cover the cake with confetti sprinkles and press them on gently with your hands. Press the sprinkles around the edges of the cake and under the paper where the bottle label is placed. Tilt the plate or cake board and brush the excess confetti away using a pastry brush or your fingers. I left one top corner of the sprinkle jar white so it looks as if the jar is tipped and the sprinkles have fallen to one side.
Remove the papers; some icing will stick to the paper so you’ll need to smooth the icing on the cake using a spatula.
Knead well and roll flat between parchment papers a small portion of blue ready-made fondant. Trim it to the same size as the ‘bottle cap’ portion of the cake. Press a lollipop stick or skewer into the fondant to give the bottle top ridges. Lay the fondant piece on the cake and gently press so that it adheres to the frosting.
Measure the bottle’s label area; roll and cut a piece of white fondant to size. Also cut a piece of white wafer paper to size. Lay the fondant piece on the exposed cake.
Use 1" brush letter stencils and a fine-tipped food color marker to draw ‘Sprinkles’ onto the wafer paper. Don’t press the pen too hard on the paper; lightly outline the letters and then quickly color them in. Attach the paper to the fondant using dots of corn syrup on its underside (one dot at each corner should do it!).
Peel off large candy buttons from their paper. Attach the buttons in alternating colors using corn syrup on their undersides; place them around the edge of the ‘Sprinkles’ label in marquee fashion.
Serve to delighted guests! Store cake loosely covered with plastic wrap at room temperature.
Courtesy: Sprinkle Bakes
