Confetti/Funetti Layer Cake with Mango Filling and Swiss Meringue Frosting

Vietnamese food


Mom had been making 
her daughter’s birthday cake 
until 
this one 
was made and designed by herself. 
 She did a good job, didn’t she?

One of my daughter friend made red velvet cupcakes and gave her about 2 cups of extra cream cheese frosting and we used it for top layer decoration (beading pattern).  Swiss Butter cream frosting was use for crumbs coat and filling border.  The frosting and filling amount is not accurate so I did not post them at this time and will update later.  You can use your favorite frosting or filling, or Vanilla Frosting from Cook’s Country.


Adapted from Cook’s country:

Cake: make two 9-inch  or three 8-inch cakes

6 large egg white
3 cups (12 oz) all purpose flour
1½ cups sugar
4 tsp (1 Tbs + 1 tsp) baking powder
2 tsp vanilla extract
1 tsp salt
8 oz (2 sticks) unsalted butter, softened at room temperature, cut into small 1/2 inch cubes
2/3 cup whole milk at room temperature
1/2 cup Rainbow jimmies/Sprinkles
Filling and Frosting of you choice
  1. Grease with oil or butter and flour two 9-inch round cake pans.
  2. Break  jimmies sprinkles down in a food processors by 10 pulses.
  3. Preheat oven to 350 oF with a rack in the middle.  
  4. Mix milk, egg whites, vanilla extract in another bowl. Place flour, sugar, baking powder, salt in a large mixing bowl with a paddle attacked and mix them on low speed “Stir ” 30 seconds.  Add butter and continue mixing on low speed about 30 seconds.  Add 1/2 egg mixture, mix until just combine about 20 seconds. Add the rest of egg mixture, mix until just combine.  Increase speed to medium high #6 setting, beat for 1 minutes. Stir in coarse jimmies just to combine.
  5. Divide batter equally into prepared pans, smooth the top with a silicon spatula.  Bake in preheated oven 350 oF about 20-25 minutes until a toothpick inserted in the center comes out clean.  Let cakes cool in pan on wire rack 10 minutes.  Then remove cakes from pans and let cool completely on wire rack with cakes’ top up. 
  6. Cut each into 2 slices.  Put a dollop of filling at the center of a cake stand or platter.  Put one cake slice down.  Spread 1/3 of filling evenly on top except 1/2 inch toward the edges. Repeat with other layers. 
  7. Save 1.5 cups of frosting for color.  Spread remaining cream all over the cake in a thin layer.  
  8. Divide frosting into small portion.  Mix color per choices and design. Pipe in with number #5 round tip.  

           Vanilla Frosting:

          1-2 cups butter (1/2-1 lb.) softened but still keep its shape and not smelt
          4 cups powder sugar
          1 Tsp vanilla extract
          1/2 tsp salt
          1/4 cup heavy cream

          Whip  butter with a standing mixer with whisk attacked a few minutes on medium-low speed #2.  Use less butter for sweeter but less creamy frosting, or more butter for more buttery, creamer frosting.  Add cream, vanilla, and salt whisk until combined.  Add powder sugar and continue mix until smooth.  Increase speed to medium high and whip until light and fluffy about 5 minutes.
          1. If you see any sprinkle, blink your eyes

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