June 15, 2013

Funfetti Cake & How to Assemble a Layer Cake Tutorial




I almost didn't want to write this post. Honestly, I refuse to share this cake. Three days ago, I made a test-run for a Funfetti Cake which seems to be unfamiliar here in Asia. Turned out, it was an epic fail for me! – The cake was too dense (but super-moist) since no mixer involved in the original recipe method. I have to say that when it comes to recipe that needs 100% hand mixing (except for muffins and some chocolate cakes), it won’t work out for me. Yes, that was so disheartening. 

What makes me feel bad is, I wrote down a few options of the Funfetti Cake version to choose from before I move to the kitchen – Some were from my own scratch and some were from the generous blogosphere. I wanted it to be as fluffy and white as it can be so of course it needs egg whites. Unluckily, I rarely chose recipes that call for just egg whites because you know; I didn't want to waste the egg yolks either. Until I opted the wrong recipe (again, I don’t want to share the recipe here). Maybe I should stop being a choosy person?


Ohh, what is this cake is all about you ask? It is just your typical vanilla cake but loaded with colorful rainbow jimmies (or we may know them as rainbow rice here) in the batter. As the name sounds, this cake is so fun! The rainbow jimmies leave their vibrant colors in the cake. It is said to be a famous and delicious box-mix based cake in the childhood among the Westerners. However, the Whipped Vanilla Frosting really saves my fail cake! – For some inexplicable reasons, it tasted like vanilla ice-cream. The best thing is, my sister LOVEs this cake so much (maybe because of its name?) and she ate each slice with spoonful of rainbow jimmies. And yes, we ate the cake straight for two days – that’s how I love cakes (though I love cupcakes even more).


So, back to the topic as written above, I’d love to share a quick tutorial on how to assemble a layer cake for the beginners. Seems that it is going to be a long post, I may not be able to go on a detail to help – Check out the link at the bottom of this post. Yep, I’m not an expert (and I’m still learning), but I wish it helps in some ways! And please excuse those blurry photos (erk!).

How to Assemble a Layer Cake


1. As soon as your cake layers are out from the oven, let them to cool in the pan for about 10 minutes. Then, carefully invert onto the wire-rack. Let them to completely cool.


2. Wrap the cooled cake layers tightly with plastic wraps and freeze for about 30 minutes or refrigerate for an overnight or up to a week. 

 3. Using a long serrated knife, carefully trim the dome-top of each cake layer with a gentle sawing motion (You can use any sharp long knife if you don’t own this specialized knife but I found that it works best.)

4. Place a cake board on the turn-table and spread a small dollop of frosting on top. This will works as “glue” so that your cake stays in place.

5. Place the first cake layer, face-down (means the trimmed side is facing down) and put a dollop of frosting over the center of the cake. To ensure that the frosting are even in each layer, measure the frosting for about 1/4 cup or so (I didn't measure at all this time since my cake was just a 2-layers). 

 6. Using a medium-size offset spatula, spread the frosting evenly.

 7. Optional – if you love sprinkles, do this. If you don’t, skip this step. Sprinkle a generous amount of rainbow jimmies, or any kind of sprinkles on top of the layer.

 8. Place another cake layer, face-up (the trimmed side is facing up) and put another dollop of frosting.
9. Spread a thin layer to cover the entire cake. This process is called as “crumb-coating”. It helps to “seal” the cake crumbs from showing through, before you move on the next beautiful layer. It will make the next process much easier, so DON’T skip this step.

10. Here you have your cake “crumb-coated”. It doesn't have to be neat because we have another step for that. Now, chill the cake for at least 30 minutes or refrigerate for an overnight.

11. After your cake has been chilled, return to the turn-table (your cake should be firm to the touch at this point. When you place your finger on top, the icing shouldn't stick to your finger). Put a big dollop of frosting on top and gently cover with an even layer of the frosting. Continue on the entire sides. (Rinse your spatula with warm water very often as the heat conducted through the spatula helps to make your work easier. This process may be very tricky if you are a first timer but practice does make perfect!)


12. There you have it! Now you have a nice covered-cake. This cake was just out from the fridge after an overnight and you may notice the water drops appeared on top, so I gently worked with a warm-rinsed spatula to smooth it out a bit. 

My cake wasn't perfect and smooth, but I just love it this way :) Finally, decorate with your heart contents!


*Check out this video from Sweetapolita for a more helpful tutorial and the tools you’ll need. I forgot to take photos of the tool that I was using, Opps!

© sweetytoothy. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe .

2 comments:

  1. This is a great tutorial, Nour!

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    1. Thanks for your comment Natasha! I'm glad you like it :)

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