Always keen to try new cake recipes, I saw a recipe in Stylist I think for Confetti Cake (sounds way more complicated than it actually is) which is basically a standard sponge cake with hundreds and thousands mixed in which melt whilst being baked and create multi-coloured speckles within the sponge.
Just before Christmas I wanted to take a cake into work as a bit of an end of year celebration and the confetti cake fitted the bill.
To complicate things further I decided to make a 3 layer cake (easier said than done when you only have 2 cake tins!)
It looked pretty awesome (even if I do say so myself) and the feedback from the office was pretty good.
8 free range eggs
16oz caster sugar
16oz self raising flour
a couple of tablespoons of hundreds and thousands
Cream cheese frosting
600g icing sugar, sifted
100g unsalted butter, at room temperature
250g cream cheese, cold
Preheat over to 180
Grease and line the tins
Cream butter and sugar together until light and fluffy. Add eggs one by one (adding some flour if the eggs start to curdle). Once all eggs are added, gradually add the flour and mix until light and fluffy.
Add the 100’s and 1000’s and softly incorporate into mixture.
Transfer to tins and bake for c.20 mins.
– Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
– Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
– Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
Once cakes are thoroughly cooled, trim to ensure the surfaces are flat and apply frosting.