Here's to 2017, Happy New Year - Funfetti Cake

Aside from the usual accomplishments of the year: re-watching the whole of Gilmore Girls, getting through The Notebook without using a whole box of tissues, going for a run at least twice a month... okay a year and just about managing to stay awake through the election; I think that 2017 will be even better because let's face it, the world can't make many more mistakes as it has done this year, right? 

To make this lovely funfetti cake, I actually used sprinkles my sister hauled back from New York for me because I heard through the grapevine that the sprinkles from America's colours don't run because of the...shh. additives. 

On to the recipe:

225g caster sugar
225g butter (or margarine)
4 eggs
2 tsp vanilla extract
225g self raising flour
1/2 tsp baking powder

2 handfulls of sprinkles

500g icing sugar
200g butter

- Preheat the oven to gas mark 4
1. Cream together the butter and sugar for 3 minutes until pale and smooth
2. Beat in the eggs and vanilla extract, one egg at a time gently until they are combined
3. Sift in the flour and baking powder and fold in carefully, making sure you keep in the air and fold in the sprinkles.
4. Place the mixture into lined two round lined tins (with butter and parchment paper) evenly
5. Place in the oven for 25 minutes or until golden brown
6. Whilst the sponges are cooling get started on the icing

7. Beat together the icing sugar and butter for 5 minutes until extremely pale and smooth
11.Pipe in between the two cakes and decorate with whatever sweet goodies you have around, I used fudge, macaroons and some chocolate I lustured gold

I hope you all have a fabulous and safe start to 2017 - Enjoy xx


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