Cake Week: From-Scratch Funfetti

It’s Cake Week!  And if you too, have been compelled to Bake A Cake, PLEASE link up!

Like pie from-scratch, cake from-scratch is something I’ve never attempted on my own before.  So I give thanks that Kirsten, Allison, Jeanne, Megan and Madelyn are so very supportive of me as I walk boldly (and somewhat blindly) into the world of baking.

When we were discussing Who Should Bake What, the idea of actioning bundt cakes was tossed around.  I may not seem like the kind of person that owns a large quantity of these pans, so let me surprise you by saying that I do.  Because in my possession I have a regular-sized pan, 8 mini-pans, one cupcake-style pan, and one cupcake-style pan with a holiday theme.

Midwest represent.

I get exhausted just listing them off.

But I think it’s obvious to all of us that The Universe is directing me to bundt.  In a lifetime commitment-sort of way.

The Universe was also directing me to action a from-scratch Funfetti Cake with Vanilla Glaze.  Because I had a Valentine’s Day-themed ladies’ night to attend and it’s a known fact that the hostess loves Funfetti 11/10.  That I love sprinkles nearly as much as life itself had nothing to do with the situation.

Note: I baked all cakes at 350 degrees.  The big cake stayed in the oven for 50 minutes, the smaller cakes stayed in for 30 minutes.

I did not use cake flour, because I don’t own it.  I know it’s not a terribly expensive ingredient, but since I don’t make cakes ever (really…this was my first from-scratch), it seemed silly to buy a bag that would occupy valuable pantry space.  To that end (I realize this may be heretical), the cake did come out moist, fluffy and with an appropriate crumb.  So if you too are one of the uninitiated, it’s safe to take a pass.

If you’re like me and you don’t necessarily have the time to mix up an entire cake the day-of (sometime we have Plans), you can toss the dry ingredients together in a bag ahead of time.

Even though I made this cake on Saturday, I definitely mixed up the dry mix on Thursday.

Once you add the dry and the wet together, you’re on your way!  Or so I thought.  Until I came to terms with the following:

  • Filling a regular-sized bundt pan without getting batter everywhere is…taxing.
  • Filling mini-bundt pans without getting batter everywhere is unrealistic and impossible.

But with hands and countertop covered in batter, I forged on.

To be richly rewarded.

When they come out of the oven, they will look like so.

This is also when you’ll realize that the only downside to buying rainbow sprinkles is that some of the sprinkles are…brown.  But baked-in, they didn’t come off as being especially muddy compared to the other colors.  So there’s that.

You will then begin contemplating the inevitable question of, How Am I Going To Get These Out Of Here?!

My mother-in-law is cursed as far as bundt cakes are concerned.  No matter what method she employs, she’s never able to coax them out of the pan once they’ve made it out of the oven.  So I was quite tickled to be able to send her a snap of this.

How glorious.  The tiny bundts are lighter because the metal grade/thickness of those pans was different.  So take heart, they’re still done.

Since they required a glaze, I admired them from afar while they cooled.  It was a pie-on-the-windowsill situation.

And then I got to work (literally) throwing sprinkles at my cakes, to great success.

This is a clear-cut case of More is More if I ever saw it.

And more importantly, the finished product.

Since I was going to eat more of the cake at the party, I aspirationally thought that maybe I would only eat half.  Until the sprinkles and the glaze took over and I devoured the whole thing.

Who said food photography and staging isn’t fun?

Cake Week continues, so check out our schedule of events!

MondayFilled Cupcakes from Kirsten at Comfortably Domestic
TuesdayMolten Lava Cake from Mads at La Petite Pancake
WednesdayIce Cream Cakelettes from Jeanne at Inside NanaBread’s Head
Thursday – Petite Bundt Cakes by Yours Truly
Friday – Pupcakes from Allison at Decadent Philistines Save the World
Saturday – Ombre Rose Cake from Megan at Wanna Be A Country Cleaver

Have you ever actioned a cake from-scratch?

What’s your go-to party dessert?


21 responses to “Cake Week: From-Scratch Funfetti

  1. Pingback: I put the Ice Cream in Cake Week | Inside NanaBread's Head

  2. I made my brother homemade funfetti cupcakes and vanilla bean frosting for his birthday last year – it was fun!

  3. Pingback: Let’s Get This Party Started! Cake Week, Day 4: Mini Funfetti Bundt Cakes « Comfortably Domestic

  4. Girl those are gorgeous – and I commend you on your bundt removal from pan scheme. Me and mine are notoriously at war, much your like MiL are with hers. Brilliantly done. I expected nothing less.

  5. Pingback: Cake Week: Molten Lava Cake! | La Petite Pancake

  6. Ah, lovely. I love Cake Week. Wish I had more free time and wasn’t heading out of town tonight (Oven Separation) so I could bake a cake too! Oven Separation is the worst!

  7. Oh my, those look DELISH. I must applaud you for a very successful first cake experience! I’ve made cakes from scratch before, but I’ve always wanted to try homemade funfetti. I think we may have to add bundt pans to the registry! 😉

  8. Wow. That’s quite a bundt pan collection you’ve got there! I just have one vintage full-size pan that feels like it’s made of solid lead. Clearly, the universe was telling us that your destiny involves bundts. Lots and lots of bundts. You baby sprinkle bundts should be screened onto t-shirts with “More is More!” So many pretty sprinkles….it’s mesmerizing!

  9. Oh my gosh, the little ones are so cute! They almost look like doughnuts. I’ve never seen anyone do homemade funfetti before, but now that I know it can be done… it’s quite tempting. I need an excuse.
    My baking from scratch is of the sweet bread variety usually, or cookies. Cake? No way.

  10. I’m so happy the bundt pans worked so well! They look so good. (Seriously, who gives bundt pans and underware for a bachelorette gift? yes, that’d be me)

  11. They look fabulous! You make me want to spend the entire day baking with posts like these.
    P.s. I’ve been following you for a few months and finished Bergdorf Blondes in a few short hours this morning. Everything you said about it was true!

  12. I’m a digging cake week! I’ve actually never made a cake from scratch. Should I be concerned? Oh, and could you pass the fork or spoon because I would like a HUGE slice please? K? Thanks.

  13. Your cakes are SO cute. And I’m really impressed by your ability to get them out of the bundt pans. I seem to be cursed with whatever curses your mother-in-law.

  14. With sprinkles, can you ever have too many?

    I do make cake from scratch whenever possible, though I have yet to find a chocolate cake that I love. And more often I make cupcakes.

    My go-to party dessert? That’s tough. I don’t think I have one. I just have too many “favourites” and also like to try out new recipes a lot. If I had to bring something to a party tomorrow, I would probably go with brownies…

  15. I will be honest. I did NOT know the “fun” inside FunFetti was sprinkles. I thought there was something more mysterious. But you have cracked the code.
    I love to make from scratch cakes, but since my time is generally limited, I have only really made box cakes of late; when I want from scratch, I order cupcakes.
    My go-to dessert? Hmmm…. I would have to say pie. I tend to be the one making desserts for family functions, and inevitably I am expected to bring a pie. So far they keep asking, so I must be doing something right!

  16. What a glorious day — this is my favorite kind of cake and since I live abroad, I’d have to make it from scratch! I’ll definitely be trying this soon. (I pinned you, too! Are you on Pinterest??)

  17. Looks delicious, K! I’m going to try your recipe…. YUM! I’m loving the gluten free cakes I’ve baked lately. Very moist and I feel good about eating them (mostly). 🙂

  18. Pingback: Country Cleaver » A Bouquet of Roses – Just for You

  19. Pingback: Everything is Coming Up Roses: Cake Week Day 6 « Comfortably Domestic

  20. Oh, my, when I got to the line “Midwest represent,” I would have required the Heimlich maneuver had I been eating anything at the moment, I laughed so violently.

    Midwest moves South represent.

    Also, I love the fact that those cakes are dual-purposed, since they are as festive looking as just about any table decor I’ve seen. My daughter would want to “save” hers rather than eat it.

  21. Pingback: Mini Funfetti Bundt Cakes - Comfortably Domestic

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