Does anyone have a great moist not too sweet funfetti cake recipe that they wouldn't mind sharing? I've tried making so many different recipes and they either taste really dry or way too sweet. I'm making my brother's wedding cake in May and I'm running out of time! His fiance requested funfetti and I don't want to resort to using a box mix. Please HELP!
Why don't you use a doctored WASC cake recipe and a) try with white cake and add your own sprinkles or b) use a funfetti cake mix but still add some extra sprinkles. d I love the WASC cake for wedding cake, It has enough body and flavor, be sure to WASC the funfetti mix
Oh I was hoping for a recipe for a funfetticake too, they are always way too sweet and I cant get box mixes.
Just find a white cake recipe you like and add sprinkles. You may need to toss the sprinkles in flour so they don't sink to the bottom, but they don't affect the cake otherwise.
I cannot find a scratch white/vanilla cake that I like. The only one that people seem to love is the WASC cake. I had a wedding cake over the weekend and they wanted a confetti cake. I ended up using the WASC cake but I omitted the almond and doubled the vanilla. I added 1 1/4 cups of sprinkles to the full WASC recipe (2 box mixes). The most perfect sprinkies I found were of all places, Walmart grocery. They were in a tub by the brand Dallies. Perfect colors and a great price. Much better than a specialty store or in the small cylanders. Side note - a really good recipe is from Milk Bar but it has lots of other components that don't go with a wedding cake. It also and calls for grapeseed oil and it wasn't practical from a cost standpoint. It calls for clear vanilla to give it that childhood remembered taste. Check it out.
PS - don't add the sprinkles to the flour - you will end up overmixing them and discoloring the batter. Add them at the very end and fold in by hand.
I can give you 3 different links for funfetti cakes. I have used all 3 at one time or another with great results. I don't like too sweet a cake either, so I usually cut back on sugar either scant to about 1/4 -1/2 cup less depending on how much sugar the recipe may call for. After all, you figure with the addition of sprinkles in the batter (which is all sugar), who needs to make it any sweeter? I also use whipping cream with mascarpone cheese for stabilizing my frosting since that is not sickening sweet either. I always get such wonderful compliments on my funfetti cakes and there is never any left over.
I just remembered, I made these a while ago and they were great: http://sweetapolita.com/2012/02/funfetti-layer-cake-with-whipped-vanilla-frosting/. They domed nicely and had wonderful texture. They're weren't too dense or too light. The cake held up to the sprinkles well.
Thank you all!!!