Introduction: CONFETTI (FUNFETTI) BIRTHDAY DRIP CAKE
CONFETTI (FUNFETTI) BIRTHDAY CAKE
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Step 1: CAKE BATTER
500g Unsalted Butter
550g Caster Sugar
6 Large Eggs
575g Plain Flour
3 & 1/4tsp Baking Powder
1tbsp Vanilla Extract
100g Confetti Sprinkles
Beat the butter and sugar together until light and fluffy. Whisk the eggs and slowly add to the mixture. Once incorporated, sift in the flour, baking powder and salt. Next, add the buttermilk and vanilla and mix well. Finish by adding the confetti sprinkles. Seperate the cake batter by 3 and bake at 177 degrees C / 350 degrees F for 20 - 25 minutes.
Step 2: LEVEL & FROST
Once cooled, Level the cakes and remove the edges. Frost and crumb coat the cake with buttercream frosting and leave to chill in the fridge for one hour. Divide the remaining buttercream in 3 and add the icing colour of your choice to each bowl. Pipe the buttercream around the cake and use a side scraper to remove the excess frosting.
Step 3: WHITE CHOCOLATE GANACHE & SPRINKLES
250g White Chocolate
240ml Double Cream
Bring the double cream to a boil and pour over the white chocolate and leave to sit for 5 minutes. After 5 minutes, mix the chocolate and cream together until homogenous. Add the icing colour of your choice and leave the ganache to thicken before pouring over the top of the cake (use a spoon to guide the ganache over the edges of the cake). Finish by adding confetti sprinkles on top of the ganache.