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funfetti wedding cake?

post #1 of 13
Thread Starter 
I'm doing a simple wedding cake and the bride is wanting it to be funfetti. I've never tasted it, but really don't want to do a boxed cake for a wedding! I don't mind starting w/ the box, but want to kick it up a bit. Any suggestions on how to do that w/out changing the flavor too much? Thanks in advance!!
post #2 of 13
I believe it's just a vanilla cake with sprinkles in the batter... Give it a try! You could even offer to do just the wedding colours!
Good luck!
When in doubt, have some sugar.
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When in doubt, have some sugar.
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post #3 of 13
I think all you need to do is use a white, vanilla, or Fr. Van cake recipe and add some of the bigger, shaped sprinkles to the batter before baking. Try this recipe: http://cakecentral.com/recipe/the-original-wasc-cake-recipe
post #4 of 13
Thread Starter 
I never woulda tho't of this! Thanks, y'all!
post #5 of 13
What a fun wedding cake! Here's another recipe/method: http://sweetapolita.com/2012/02/funfetti-layer-cake-with-whipped-vanilla-frosting/
post #6 of 13
LOL one of the tiers at my wedding was a Christmas funfetti. I just added Christmas colored jimmies to vanilla cake batter. It was such a fun cake and everyone loved it.
post #7 of 13
I just add sprinkles to a yellow recipe. Seems to work fine!
post #8 of 13
Quote:
Originally Posted by mo_gateaux

I believe it's just a vanilla cake with sprinkles in the batter... Give it a try! You could even offer to do just the wedding colours!
Good luck!


Wonderful idea! I'm totally stealing it icon_razz.gif
All things in moderation....especially moderation!
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All things in moderation....especially moderation!
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post #9 of 13
Love the idea!!
post #10 of 13
I did a four-tier funfetti wedding cake in the spring. I tried just adding the rainbow colored jimmies to my regular white cake recipe as a test run, and it worked fine on a 9" round. That was WEEKS before the wedding. When I got ready to bake the layers, the 14" square totally sunk on me. It took me about three tries of adjustments to get it right...trying a different flour, changing egg amounts, reducing the amount of jimmies, etc. It eventually worked out, but it was very frustrating that something so seemingly easy to do became such a nightmare. My advice is to test your recipe first, then be sure you give yourself plenty of time to make adjustments in case it backfires. And I would err on the side of fewer jimmies in your batter. HTH!! thumbs_up.gif
post #11 of 13
Yep when I did mine I added only three tablespoons of jimmies. I wouldn't do anymore than that.
post #12 of 13
I have found that sprinkles/jimmies sink to the bottom of the batter as it bakes. To avoid that I put sprinkles in a strainer and dust them with fine flour.

But to be honest, a lot of people LOVE funfetti cake mix. I would just use the mix. It is very popular.
post #13 of 13
Yes, after that nightmare this spring, I pretty much decided I would break with my standard practice of sticking to scratch cakes and instead offer them a box mix the next time I get that request. That's what they are accustomed to with funfetti anyways, but I would of course explain the difference to whoever is asking for the cake.
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