Homemade Funfetti Cake

Ingredients: Cake 1 and 2/3 cup (210g) all-purpose flour, careful not to overmeasure 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick or 115 g) unsalted butter, melted 3/4 cup (150g) granulated sugar 1/4 cup (50g) light brown sugar 1 large egg 1/4 cup (60g) yogurt  (plain or vanilla; or greek yogurt; or sour cream) 3/4 cup (180ml) milk (cow's milk; or soy milk; or almond milk) 1 Tablespoon (15ml) vanilla extract 2/3 cup (90g) sprinkles (not nonpareils) Vanilla Buttercream 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature 3-4 cups (360-480g) powdered (confectioners') sugar 1/4 cup (60ml) heavy cream (see note above about substituting milk or half-and-half) 2 and 1/2 teaspoons vanilla extract salt, as needed Directions: Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color. Pour/spoon batter into prepared cake pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use. Cake stays fresh covered at room temperature or in the refrigerator for 5.

Bachelor’s degree

None

1,000 to 4,999

0 to 9 percent

Pumpkin Cakes

Makes 12 Mini Cakes
Prep 15 min.
Bake at 350 for 20 min.
Microwave 10 sec. Per Batch

1 box (15.25 oz.) Spice, Vanilla or Devil's Food Cake Mix
1 cup Buttermilk
3 Large Eggs
1/2 cup Vegetable Oil
1 can (16 oz.) Vanilla Frosting
Orange Gel Food Coloring, Nonpareils, or Sprinkles
Tootsie Rolls (for stems)
- Heat oven to 350. Grease and flour 2 12-cup mini Bundt cupcake pans. Prepare cake mix according to package directions, using buttermilk in place of water. Spoon batter into prepared cupcake pans.
- Bake at 350 until toothpick inserted in center comes out clean, 15-20 min. Transfer to a wire rack to cool for 5 min. Invert and cool completely. Using a small serrated knife, trim domed tops to make them level.
- Tint frosting orange with food coloring. Spread a little frosting on cut side of 12 of the cakes. Sandwich with remaining 12 cakes. Microwave remaining frosting for 5-10 sec, until smooth but not too thin. Spoon some frosting on top of a stacked cake, allowing it to drip down the sides. Top with nonpareils or sprinkles. Cut a Tootsie Roll in half diagonally and reshape slightly with your hands. Add to top of cake as stem.
- Repeat with other flavors of cake mix, if desired.

Tropical Ambrosia Shortcake

Makes 8 Servings

1 1/2 cups All-Purpose Flour
1/3 cup Flaked Coconut, Toasted
1/4 cup Granulated Sugar
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/3 cup Cold Butter, Cut Up
1 Egg, Lightly Beaten
1/2 cup Sour Cream
2 tbsp. Milk
1 8-oz. container Frozen Whipped Dessert Topping, Thawed
1 8-oz. can Crushed Pineapple (juice pack), Drained
1 cup Strawberries, Hulled and Quartered
3 Kiwifruits, Peeled, Halved and Sliced
1 11-oz. can Mandarin Oranges, Grained
1 cup Tiny Marshmallows
1/4 cup Dry-Roasted Macadamia Nuts, Chopped

1. In a medium bowl, combine flour, coconut, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside. In a small bowl, whisk egg, sour cream, and milk until smooth. Add to flour mixture, stirring with a fork, just until moistened.
2. Using a 1/3-cup measure, drop 8 mounds of dough onto a lightly greased baking sheet. Bake in 400 degree oven for 12-15 min. or until golden. Transfer to a wire rack to cool slightly.
3. In a medium bowl, fold together whipped topping and pineapple. Cover and refrigerate until ready to assemble.
4. In a medium bowl, combine strawberries, kiwifruits,oranges, and marshmallows.
5. To serve, use a fork to gently split the shortcakes in half. Divide about half of the pineapple mixture among the 8 shortcake bottoms. Top with fruit mixture. Add shortcake tops. Top with remaining pineapple mixture and sprinkle with nuts.