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Funfetti... really

post #1 of 7
Thread Starter 
I have a fun loving jokester bride. We are going to do a classical wedding cake, but when you cut it, FUNFETTI!

I need to order quality jummies. I want to make sure they don't run and turn the cake muddy, but melt completely, with no crunchiness. And no yuckity taste..

Any brand suggestions?
post #2 of 7
I'm not sure about for cakes, but I **can't stand** that some jimmies that are more crunchy than soft. When I was little and we bought boxed cake mixes, I noticed the sprinkles that are used in that are the good softer sprinkles. I've stuck them in cupcakes before and they held up fine, and since they are already soft, they are not crunchy.

I think all of Wilton's jimmies are soft (not like their confetti decorations--yuck!) I think it's only the Betty Crocker ones my grocery store carries that are awful--like, hard and crunchy, not soft.

I would guess that any supplier that sells jimmies for ice cream shops would be good ones. Check Amazon for smaller bulk amounts.
post #3 of 7
Instead of jimmies which are sugar with colour on the outside, mybe try candy melts. Merckens has a nice selections of colours.

Please try a test cake cake.

You would chop these up and treat them as if they were chocolate minichips in the cake batter. They will NEVER run and they taste of vanilla.

You can even sprinkle these in as different colours in layers, to make a "rainbow" inside the cake that isn't all those separate layers...
post #4 of 7
So funny..I just got an order on Friday for a funfetti cake also!! Was just going to do WASC with the Pillsbury mix.Does anyone see a problem with doing this??
post #5 of 7
Nothing wrong with a funfetti cake! It's just vanilla cake with colored sprinkles inside. I had a tier of funfetti at my wedding, LOL. I used Christmas jimmies (December wedding). What I do is add three tablespoons of rainbow jimmies to a recipe. I add them into the dry ingredients and then proceed as usual. They are never hard and it's never gross. I do it all the time with WASC since I do a lot of free cakes for kids. I just use the Wilton brand of jimmies or the store brand. I just make sure I pick one that doesn't have brown in them because sometimes the brown ones are chocolate flavored.
post #6 of 7
Quote:
Originally Posted by Jeannem

So funny..I just got an order on Friday for a funfetti cake also!! Was just going to do WASC with the Pillsbury mix.Does anyone see a problem with doing this??



I made a Funfetti wedding cake a couple of years ago using this recipe:
http://cakecentral.com/recipe/enhanced-mix-recipe

I used Pillsbury instead of DH. I used the white chocolate flavored instant pudding, and used the 6 egg whites instead of 4 whole eggs. It was a huge hit!
post #7 of 7
Thread Starter 
The logical thing to do is make a wasc cake mix, but I am so incredibly PO'ed about the sneaky size/formula change from the cake mix mfgrs. I wonder how many cakes went in the trash and how many parties ruined. I've only made a few mix cakes since the new formulas hit the shelves, but I thought they were pretty yuckity.

I'm especially concerned since people expect a certain 'crumb' when they see that confetti. icon_smile.gif

I'm going to make a test from that scratch recipe and see what happens.
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