Funfetti Wedding Cake?

Baking By jlkallred Updated 16 Aug 2012 , 8:08pm by GarciaGM

jlkallred Posted 5 Aug 2012 , 5:29pm
post #1 of 13

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!!

12 replies
mo_gateaux Posted 5 Aug 2012 , 5:40pm
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!

kakeladi Posted 5 Aug 2012 , 9:00pm
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:

jlkallred Posted 10 Aug 2012 , 12:49pm
post #4 of 13

I never woulda tho't of this! Thanks, y'all!

pinkfluffycupcake Posted 10 Aug 2012 , 5:24pm
post #5 of 13

What a fun wedding cake! Here's another recipe/method:

AnnieCahill Posted 11 Aug 2012 , 2:12am
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.

debidehm Posted 11 Aug 2012 , 4:40am
post #7 of 13

I just add sprinkles to a yellow recipe. Seems to work fine!

atudor4 Posted 16 Aug 2012 , 4:44pm
post #8 of 13
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

bakincakin Posted 16 Aug 2012 , 5:05pm
post #9 of 13

Love the idea!!

GarciaGM Posted 16 Aug 2012 , 5:16pm
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

AnnieCahill Posted 16 Aug 2012 , 6:49pm
post #11 of 13

Yep when I did mine I added only three tablespoons of jimmies. I wouldn't do anymore than that.

Lynne3 Posted 16 Aug 2012 , 7:56pm
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.

GarciaGM Posted 16 Aug 2012 , 8:08pm
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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