Funfetti Cake

Cake:
1 c. milk, room temperature
6 egg whites, room temperature
2 tsp. vanilla
2 1/4 c. cake flour
1 3/4 c. sugar
4 tsp. baking powder
3/4 c. butter, cool room temperature
1/2 c. confetti sprinkles

Icing: 
2 c. butter, room temperature
6 c. confectioners sugar
1 tsp. vanilla
3 tsp. whipping cream
pink food coloring (or whichever color you want)
1/4 - 1/2 c. sprinkles

To make the cake:Preheat the oven to 350 F.

Butter and flour 8 inch round cake pans (2). Then line with parchment.

In a medium bowl, mix together milk, whites, and vanilla. Set aside.
Sift the flour into a large bowl. Add sugar and powder, and mix on low speed. Add in the butter. Continue mixing on low until crumbly.

Pour in all but 1/2 cup of the milk mixture into the flour mixture. Beat on medium speed for 2 minutes. Add in the remaining milk. Beat for another minute.

Fold in the sprinkles.

Divide the batter evenly between the cake pans. Bake 27-35 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool in pans for 10 minutes before removing to a wire rack.

To make the icing: In a large bowl, beat the butter on medium speed until creamy.

Add in the sugar, and beat on low speed. Mix until well blended. Change to medium speed, and beat for 2 minutes.


Add vanilla.

Add the cream in 1 tsp. at a time.

Add in the food coloring. Mix, then stir in the sprinkles.

To assemble to cake: When the cakes are completely cool, use a serrated knife, and slice the top of each cake layer off to make it even and flat.

Put cake number 1 on the plate you're going to serve it on. Add a level layer of icing to the top of the cake.

Place cake number 2 on top of the icing.

Add a very thin and even layer of icing all over the cake (this is called your crumb coat). Chill for 30 minutes.

When the cake is done chilling, finish frosting the cake how you want it to look. Pipe a border around the base if you like, just make sure you use a large enough tip otherwise the sprinkles can get stuck.

I served this cake the day I made it, and it was good. I had some the following day, and it was even better. So if you can plan ahead, this cake is best the second day. Just make sure to cover it so it doesn't dry out. I put a few toothpicks in the top of the cake to keep plastic wrap from touching the icing.

Making this cake is definitely a time consuming process, but it's a great cake. Fun for a party!

Here's a link to the recipe I used: http://bestfriendsforfrosting.com/2013/11/double-layer-confetti-cake/

Cake Batter Cinnamon Rolls with Sprinkles

*Plan ahead... needs to rise.
 
Dough
1/2 c. milk
1/3 c. sugar
3/4 Tbsp. active dry yeast
1/4 c. unsalted butter, softened to room temperature
1 eggs
1/4 tsp. salt
2 1/4 c. flour, plus more for dusting 

Filling
1/4 c. sugar
1/3 c. flour
1 Tbsp. non-fat dry milk powder
1/8 tsp. salt
1/8 c. unsalted butter, cold, and cut into 2 pieces
1/2 tsp. vanilla
1/4 c. sprinkles
3 Tbsp. unsalted butter, softened to room temperature
1/2 Tbsp. ground cinnamon

Glaze
1/2 c. confectioners' sugar
1 1/2 Tbsp. heavy cream
1/2 tsp. vanilla

To make the dough: In a small saucepan, warm the milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes.

Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Chunks of butter will remain. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer.

Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.

Line the bottom of an 8x8 baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 5x12 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.

To make the filling: In a food processor, combine the sugar, flour, milk powder, and salt. Process for 10 seconds. Add the pieces of butter and pulse for 10 more seconds. Add the vanilla over the top and pulse until the mixture is crumbly, about 10 more seconds. Toss in the sprinkles with a fork.

Spread dough with 3 Tablespoons of softened butter and top with cinnamon. Sprinkle 3/4 cup of the cake mix filling over the top. There will be some leftover. Tightly roll up the dough to form a 12-inch-long log. Cut into 9 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours.

Preheat the oven to 400 F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden. Transfer the pan to a rack to cool for about 15 minutes.

To make the glaze: In a small bowl, whisk the confectioners' sugar, heavy cream, and vanilla until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.

This recipe is easily doubled to make 15-18 cinnamon rolls.

Here's a link to the recipe I used: http://sallysbakingaddiction.com/2013/03/25/cake-batter-cinnamon-rolls-without-cake-mix/

Candy Cane Sugar Cookies

10 Tbsp. butter, room temperature
1 c. sugar
2 egg yolks                                                                                                        
1 tsp. vanilla
1 1/2 c. flour

Baked cookies

1/4 tsp. salt
3/4 tsp. baking powder
sprinkles
24-25 candy cane Hershey Kisses, unwrapped

Preheat oven to 350 F. Line 2 baking sheets with wax or parchment paper. Set aside.

Beat the butter and cream together with an electric mixer for 5 minutes on medium speed. Add in the yolks and vanilla. Beat until completely mixed in.

In a separate bowl, combine the flour, salt, and baking powder.

Slowly add the flour mixture to the wet mixture, while beating on low continually until the flour is fully combined. The dough should be thick. If it is sticky, chill in the fridge for 45 minutes.

Kissed cookies

Roll into tablespoon sized balls. Roll the balls in the sprinkles. Place on the prepared baking sheet - 12 balls on each sheet.

Bake 8-10 minutes. The cookies will look undercooked. That is what you want. Remove and let cool on the baking sheets for 5 minutes. Then press a candy cane kiss into the center of each cookie. Place the baking sheets in the fridge 5-10 minutes. This will keep the kisses from melting.

These cookies are cute, festive, and taste delicious.

Here is a link to the recipe I used: http://sallysbakingaddiction.com/2013/12/03/candy-cane-kiss-cookies/

Cake Batter Chocolate Chip Cookies

My new favorite cookie recipe!

Plan ahead... needs to chill.

Best cookie dough ever

1 1/4 c. flour
1 1/4 c. white boxed cake mix
1/2 tsp. baking soda
3/4 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla
3/4 c. chocolate chips
1/3 c. sprinkles, the brighter the better!

In a large bowl, combine the flour, cake mix, and baking soda. Stir, then set aside.

Cookie dough

In a separate bowl, combine the butter and sugars. Beat until creamy. Stir in the egg and vanilla.

Add the flour mixture to the wet ingredients. Mix until just combined. Do not overmix. Fold in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 1 hour.

When the dough has chilled, preheat the oven to 350 F.

Mmmmm, cookie....

Shape your dough balls to be taller than wider. I kind of thought they looked similar to a snowman shape when I was making them. Place on an ungreased baking sheet. Bake 10-12 minutes, or until the cookies start to brown around the edges. If the centers still appear a little soft, it's okay. Cool for 5 minutes on the baking sheets before removing to a cooling rack.

Thank you to Sally's Baking Addiction for the recipe: http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/