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Funfetti easter cake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Wow your Easter guests with a stunning Funfetti cake that is tall and decadent. The effort will be worth it when you see this showstopper!
Ingredients:
  • 300g butter, softened
  • 440g caster sugar
  • 6 Free Range Eggs
  • 450g self-raising flour
  • 150g plain flour
  • 250ml milk
  • 125.00 ml rainbow sprinkles or confetti
  • Chocolate eggs, to decorate
  • 500g butter, softened
  • 1kg icing sugar mixture
  • 60ml milk
  • Pink liquid food colouring
  • 100g white chocolate melts
  • 80ml thickened cream
  • Blue liquid food colouring
Instructions:
  • Preheat your oven to 160°C. Grease and line two 17cm round cake pans with baking paper for easy removal later.
  • In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Alternate adding the flour and milk in two batches, mixing well after each addition. Gently fold in the sprinkles or confetti. Divide the batter evenly between the prepared pans and bake for 1 hour or until a skewer inserted in the centers comes out clean. Let it cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • Make the buttercream by using an electric mixer to whip the butter in a bowl until very light. Gradually add the icing sugar in batches, beating well after each addition. Mix in the milk until fully incorporated, then tint the icing pale pink with food coloring.
  • Level the tops of the cakes with a large serrated knife, then cut each cake in half horizontally.
  • Begin by placing one cake layer on a serving plate and generously spreading it with buttercream. Add another cake layer on top and continue layering with buttercream and the remaining cake layers. Finish by spreading the remaining buttercream on the top and side of the cake and using a large palette knife to create a smooth finish. Chill the cake in the fridge until firm.
  • Create ganache by combining chocolate and cream in a heatproof bowl set over a saucepan of simmering water (ensure bowl does not touch water). Stir with a metal spoon until chocolate is melted and mixture is smooth, about 3-5 mins. Remove from heat. Add a drop of blue food coloring to tint, then let cool to room temperature. Chill in the fridge until it reaches a smooth pouring consistency, about 30 mins.
  • Place the ganache in a plastic bag, cut off a corner to create a piping bag. Pipe the ganache around the cake's edge, letting it drizzle down. Add chocolate eggs as decoration. Serve the cake in wedges.

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