Tag Archives: frosting

confetti cake with pink icing

This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

We’re not lying when we say this dessert is magical. The cake recipe is absurdly moist and tender. And the pastel frosting? It’s basically the silky smooth love child of Swiss meringue buttercream and whipped cream. Also, the icing is substantially less sweet than the traditional butter and icing sugar mixture, so you can eat more than one slice. Plus those rainbow sprinkles! So, yeah, it’s straight-up magical.

confetti cake with pink icing

 

Confetti Sheet Cake With Magic Pastel Frosting

Prep Time: 15 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours
Servings: 10 to 12

Ingredients:

Cake
2 1/3 cups all-purpose flour
2 ¼ tsp baking powder
1 tsp salt
3 eggs, room temperature
3 egg whites (here’s an idea on what to do with the extra 3 yolks!)
1 ¾ cups granulated sugar
2 tsp vanilla
1 cup whole milk or 2% milk
½ cup unsalted butter, cubed
¼ cup vegetable oil
4 Tbsp rainbow sprinkles

Frosting
1/3 cup all-purpose flour
¾ cup whole milk or 2% milk
2/3 cup granulated sugar
¼ tsp salt
¾ cup unsalted butter, cubed and softened
Gel food colouring
2 tsp rainbow sprinkles

confetti cake with pink icing ingredients

Directions:

1. Preheat oven to 325°F. Spray a 9 x 13-inch baking pan with cooking spray and line with parchment paper with slight overhang on the long sides.

2. In bowl, whisk together flour, baking powder and salt.

3. In bowl of stand mixer fitted with a whisk attachment, beat eggs, egg whites, sugar and vanilla on medium-high speed until thick and batter falls into a ribbon pattern, 3 to 4 minutes. Stir in flour mixture until just combined.

Related: The Easiest Sheet Pan Dessert Recipes to Feed Your Family

4. Meanwhile, heat milk in small saucepan over medium-low heat until just hot. Remove from heat; stir in butter and oil until melted. Stir into flour mixture until just combined. Stir in sprinkles.

batter for confetti cake with pink icing

5. Scrape batter into prepared pan, spreading evenly. Bake until edges are lightly brown and a toothpick inserted into centre of the cake comes out clean, about 45 minutes. Let cool in pan 15 minutes. Transfer to rack right side up and let cool completely, 45 minutes.

6. In medium saucepan, whisk together flour and milk for the frosting, until smooth. Place over medium heat and whisk constantly until thickened, about 2 minutes. Remove from heat; whisk in sugar and salt. Scrape into a wide shallow plate to cool (stir until slightly warm).

Related: The Price of a Slice: Breaking Down the Costs of Cake

7. Beat butter in bowl of standing mixer fitted with paddle attachment on medium-low for about 5 minutes. Scrape the bottom; beat 1 minute. Gradually add cooled flour mixture, 2 spoonfuls at a time on medium-low until combined. Scrape bottom; beat until smooth.

confetti cake icing in mixing bowl

8. Switch to whisk attachment and whip on low just to combine. Increase speed to medium-high and whip until silky and light. Frosting should have an airy consistency. Add desired food colour, stirring until incorporated. Spread on cake immediately with offset spatula to create swoops and pipe shapes (if desired) using a piping bag fitted with a star or crown piping tip. Add rainbow sprinkles.

Tip: Don’t be alarmed if the frosting feels stiff or looks curdled, your flour mixture was likely too cold. To warm, set the mixing bowl over a pot of simmering water until the edges start to melt; then rewhip. If the frosting looks loose, it’s likely too warm. Refrigerate for 10 minutes, stir and then rewhip until silky.

confetti cake with pink icing

Tip: When using gel food colouring, use the end of a toothpick to dip into colour and then into frosting. Stir or whip until combined and repeat if needed for desired colour. A little goes a long way.

Want more fun, colourful baking recipes? Try these white chocolate funfetti cookies or these perfect lemon meringue cupcakes.

The Ultimate Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Carrot cake is a decadent, classic dessert that can easily be made vegan and still retain its trademark moisture and texture.

Rich and delicious, this carrot cake is filled and topped with a thick layer of faux cream cheese frosting for extra creaminess in every bite. A slice paired with a cup of coffee feels right any time of day — even at breakfast.

Prep Time: 2 hours, 20 minutes
Cook Time: 1 hour
Total Time: 12 hours, 20 minutes (includes chilling time)
Serves: 8 to 10

carrot-cake-vegan-5

Ingredients:

Carrot Cake
4 carrots, roughly chopped
1 cup raw pecan halves
2/3 cup packed dark brown sugar
1 ripe banana, mashed
1 cup unbleached all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup bran (miller’s bran, not prepared cereal)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 cup unsweetened almond milk or soy milk
1/2 cup grapeseed oil or canola oil, more for pan
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup raisins (optional)

carrot-cake-vegan-3

Orange “Cream Cheese” Frosting
2 cups full-fat canned coconut milk or unsweetened soy milk
1/2 cup vegan butter such as Earth Balance vegan buttery sticks, room temperature
1 cup icing (confectioner’s) sugar
1/4 cup cornstarch
1 tsp orange zest
2 tsp vanilla extract
8 oz/227 g tofu ‘cream cheese’ such as Tofutti, room temperature

carrot-cake-vegan-1

Directions:

Carrot Cake
1. Preheat oven to 325ºF. Line the bottom two 8-inch cake pans with a round of parchment paper; grease sides and parchment with a bit of oil.
2. In a food processor, pulse carrots and pecans until finely chopped. Add remaining carrot cake ingredients except raisins, if using, and pulse until a smooth. Quickly pulse in raisins, if using, and smooth into prepared baking pans.
3. Bake cake for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out nearly fully clean and top is dry to the touch.
4. Cool in pan for 15 minutes, run a knife around perimetre, unhinge springform pan or flip out from cake pan and transfer to a cooling rack. Cool completely to room temperature.

Orange “Cream Cheese” Frosting
1. In a medium saucepan, add milk, butter, icing sugar, cornstarch and orange zest. Whisking constantly, bring to a boil over medium-high heat. Turn off heat and whisk in small pieces of cream cheese until completely smooth; whisk in vanilla.
2. Pour into a medium bowl, cool to room temperature, cover and chill for at least 8 hours in refrigerator, preferably overnight.

carrot-cake-vegan-7

Assembly
1. Whisk frosting straight out of refrigerator (let sit at room temperature for 15 minutes before whisking if too firm). Frost cooled cake in between layers, on top and on the sides, if desired. Slice and enjoy.
2. Store frosted cake airtight in refrigerator up to 5 days. Freeze unfrosted cake, wrapped tightly, for up to 2 months.

Looking for more tasty vegan treats? Check out: 25 Vegan Desserts Even Non-Vegans Will Love.

How to Make Rainbow Swirl Frosting

If certain coffee franchises have taught us anything through their creative iced drinks, it’s that when it comes to all rainbow-coloured or unicorn-inspired  people are all in. So why shouldn’t the tri-coloured frosting be all the rage with cupcakes, too? Thanks to a little kitchen creativity, you can get that same pretty rainbow effect without heading out to the bakery or fancy cake shop.

Rainbow Frosting, Two Ways

Anna Olson has two ways to achieve a tri-coloured swirl that works for any colour-combo of your choosing. That means decorating with soft pastels, funky neons, or with themed birthday or anniversary party hues – it’s as simple as scooping icing into a piping bag.

Anna Olson puts a pastel concoction to the test with a fresh batch of cupcakes, first by using three separate piping bags joined by a special coupler. The tool helps to give the icing a rainbow-like effect, with perfectly defined edges. Then, for those of us who don’t have such fancy tools, she shows us how to create a pretty tie-dyed effect using one large piping bag and a simple star tip. Sure, those edges may fold into each other a little more, but it’s actually a really pretty and neat way to finish off a traditional cupcake. One that’s guaranteed to be loved by children and adults alike.

It may sound like a fancy schmancy way to top the traditional dessert, but it’s actually really easy. Even novice bakers can get the hang of this with a little practice and a spare frosting plate.

“I love that no two cupcakes look the same… it almost looks like a bouquet of flowers,” Olson says towards the end, once she’s decorated half-a-dozen impressive yet oh-so-simple cupcakes in a matter of seconds.

With frosting tips like these, you’re certain to be the star of your next birthday celebration, potluck get-together or cupcake party. If you can resist the tempting colours long enough to actually get them there without eating them all first, of course.

You special little unicorn, you. And now as someone out there probably once said, “keep calm and cupcake on.”

Want more recipes to satisfy your sweet tooth? Check out 30 Celebration Worthy Cupcake Recipes.

Chocolate Cowboy Cake With Fudge Frosting

Even if you can’t make it to the Calgary Stampede, you can bring a little bit of rodeo home to your ranch with this fun and exciting cake.

Nothing says ‘classic’ like a chocolate cake with a decadent fudge frosting. Add a little espresso powder to the icing for a little jolt of ‘Yeehaa!’ Sophisticated in flavour, with a rustic homemade presentation, this cake is perfect for celebrating your big rodeo win or your special cowboy’s birthday.

cowboy cake

The perfect blank canvas (well, chocolate canvas), this cake is a great base for any party theme you’re after. The sides and top are iced, not too perfectly,  to give it a rustic, approachable look. Bring the excitement of the Stampede to your cake by topping it off with little horse and cowboy figures, homemade bunting, and sugared rosemary sprigs.

Chocolate Cowboy Cake with Fudge Frosting
Cook time: 30  minutes
Makes: 4-layer, 6-inch cake

Ingredients:

Cake:
175g (3/4 cup) unsalted butter, at room temperature
270g (1-1/2 cup) brown sugar
3 eggs
2 cup all-purpose flour
3/4 cup cocoa powder
1-1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup sour cream or plain Greek yogurt

Frosting:
225g (1 cup) unsalted butter, at room temperature
2/3 cup (50 g) powdered sugar
4 Tbsp cocoa powder
100 g dark chocolate (70%), melted and cooled
2 tsp espresso powder (optional)

Directions:
1. Preheat oven at 350°F. Grease 4, 6-inch cake pans.
2. In a large bowl, whisk together all the dry ingredients.
3. In a mixer with a paddle attachment, beat the butter and brown sugar together until light and fluffy. Add the eggs, 1 at a time and mix until well incorporated.
4. Add in the dry ingredients and start mixing on slow. Gradually add the milk and sour cream/Greek yogurt.
5. Divide batter evenly into 4 cake pans. I used an ice cream scoop to make sure each pan had equal amounts of batter. You can also you a scale to do this.
6. Bake for 28-30 minutes until the cake springs back when you press the top gently. Let cakes cool before removing them from pan.

Cake icing

Frosting:
1. Beat butter and powdered sugar until light and fluffy. Add the cocoa powder and espresso powder and beat until smooth.
2. Add the melted chocolate and beat until smooth.

Cake Assembly:
Level the cake layers if they have a domed top. Place the first cake layer on a plate or cake stand. Apply a large dollop of frosting and smooth it out, right to the edges of the cake. Place the second layer, apply frosting, and repeat. It is okay if things get a bit messy. With an offset spatula, coat the cake with the remaining frosting.

Decorations
Sugared Rosemary Sprigs
What You’ll Need:
1 egg white
1/4 cup granulated sugar

Directions:
1. Whisk egg white until it’s no longer stringy in consistency.
2. With a pastry brush, lightly brush a thin coat of egg white on rosemary sprig.
3. Sprinkle with granulated sugar. Let dry overnight.

‘Yeehaw!’ Bunting 
What You’ll Need:
Two skewer sticks
Twine/string
Nice cardstock/paper
Glue, pen, scissors

Directions:
1. Apply a small dab of glue at the end of each skewer stick and attach each end of the twine to a skewer stick.
2. Cut out 6 small triangles from cardstock. Write the letters of ‘yeehaw’ on each of the triangles.
3. Attach to twine with a small amount of glue.

Looking for more delicious cake ideas? Try our 25 Best Birthday Cakes.