I have been so in awe of the fancy cakes that Kathrine Sabbath makes. They are so fun and unlike any other cake out there. When I had the opportunity to make a cake for my sister in laws 21st birthday I knew exactly what style of cake I wanted to try! She is so fun and full of life and trendy this style of cake fit her personality perfectly.
Below I will share with you my recipe, why I choose the recipes and size I did as well as some things I would improve for next time.
First the size. I used 2 6″ diameter cake pans. I purchased these pans at a cake shop years ago when I wanted to start doing wedding cake trials (I baked my own wedding cakes, but more on that another time) It’s kind of an odd size, but I end up using them a lot more often than I had thought. I filled both pans with batter and then halved each cake to make 4 layers.
I used one of my favorite cake recipes but ended up making a few adjustments, including making it a funfetti cake! I like this recipe because it literally tastes like a sugar cookie. Its also dense which is good for carving and stacking (and in this case making the long drive). The adjustments are included in the recipe below.
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 tsp salt
- 4 large egg whites, at room temperature
- 2/3 cups milk
- 5 1/2 Tablespoons butter, softened and cut into pieces
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sprinkles (not nonpareils)
- Preheat oven to 350 degrees fahrenheit.
- Prepare two 6" baking pans with non-stick spray and parchment paper.
- In a large bowl sift flour, baking powder and salt. Set aside.
- In the bowl of stand mixer, mix eggwhites until fluffy. Transfer to another bowl and set aside.
- In the bowl of a stand mixer cream butter, sugar, vanilla and almond extract until smooth.
- Alternate adding milk and flour mixture to butter mixture and beat until fully incorporated.
- Fold in eggwhite mixture by hand until just combined.
- Add sprinkles by hand and mix until just combined.
- Bake in preheated oven for 28-34 minutes or until a toothpick inserted into the center comes out clean.
- Cool on wire rack for 10-15 min before inverting.
After the cake has cooled, slice each cake in 2. There are a couple of ways to do this, you can take a breadknife all around the edge and cut through. Or you can use a cake wire and drag it through to cut across. Then place the cake on a cake round (I just make mine out of cardboard and cover with saran wrap.
When it comes to cake decorating, it also really helps to have a cake turntable. This allows you to get at all sides of the cake and makes decorating go smoother. Its not necessary but is a plus.
Building Funfetti Cake
For the frosting – I used one of my favorite recipes (this was the actual recipe I used on my wedding cakes). I don’t normally like to use shortening in my frosting, but this cake was making a 18 hour drive so I wanted to make sure that it was as shelf stable as possible. You can find the frosting recipe here. I used gel coloring to get my frosting the bright blue color.
Stack the cakes, and use a piping bag (or ziplock bag) with the tip cut off to apply and even layer of icing between each layer. I like to pipe in a layer and smooth with an icing spatula. A tip for creating that super straight top – use the bottom of the cake. It has the firm edge on it no cutting or carving required. And fill in the ‘top’ with frosting on the side to create a clean edge. After the layers are all stacked, apply an rough coat of icing all around the cake to create its shape and fill in any gaps (called a crumb coat). Then stick it in the fridge. Let it sit until the frosting is cool. I know you just want to get to the drip part, but allowing the first layer of frosting to cool will allow the second coat to stick and be nice and smooth. (I make most cakes over a 2 day period, one day to bake and cool and one day to decorate). When cool, you can now apply the second coat of icing, nice and thick. If you want it to be really really smooth, stick the cake in the fridge after the second coat, let chill and once chill, pull out a heated cake spatula (run under hot water and dry off) and use it to super smooth the sides and top. The warm metal gives a super smooth finish.
Melt the icing/chocolate (see comment below about white chocolate vs. frosting) in the microwave and drip with a spoon down the sides and top of the cake. Once again, let cool before applying decorations.
For the decorations, I just went to the grocery store and bought everything fun I could find. It helped to shop in the bulk section where I could buy just 3 or 4 of one gummie or giant jawbreaker. I used colored white chocolate to create my drip. The white chocolate is what I would have done differently for several reasons: 1) I tried to use the gel color. It didn’t take very nicely. I ended up having to use a traditional liquid food color. 2) The time you have to work with it is very short, especially if pouring on a cold cake like I was. 3) It came out of the microwave very thin but due to the time it took to mix the color right it applied very thick. Neck time I will set aside a small amount of icing and color as needed. Then heat it to liquid to use as the drip.
Other decoration rules include – having fun. It’s cake don’t forget. You get to eat it, that is really the whole point. I kept a tube of frosting to help me apply candy as a base and also for creating the footing. I used some full size lolly pops sticking them directly into the cake. Then when it was all said and done I covered it in sprinkles.
Whew! That was sort of a long post for me, thanks for sticking with it. Do you have any other questions about how to achieve this look? Do you have any tips or trick you would like to share? Please let me know in the comments below and don’t forget to sign up for the mailing list so you don’t miss out on any new posts!