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Foodie Goodie | Confetti Cake.

Christmas may be over and done with, but the festivities aren't because we still have the New Year (and New Year's Eve parties) to look forward to! And if you're that kind of party host who likes preparing everything from scratch - from appetizers to entrees to dessert, here's a cake recipe that's sure to ring in the New Year with a bang!

Confetti Cake

1 1-pound box angel food cake mix 
1/4 cup colored candy sprinkles 

2 teaspoons unflavored gelatin 
8 teaspoons cold water 
2 cups whipping cream (unwhipped) 
1/2 cup confectioner's sugar 
1 teaspoon vanilla extract 
Colored sprinkles 

2 decorative cake sprays (available at party stores) 
Wire star garland (available at party stores) 
1 sheet of shiny or metallic colored paper (for year star) 
Marker Tape

1. Follow the directions on the cake mix box, but just before pouring the batter into the tube pan, add the sprinkles.
2. Mix them quickly and gently with as few strokes as possible and pour the batter into the pan immediately. If you mix and pour too slowly, the colors may bleed and color the surrounding batter.
3. Make the frosting right before you plan to apply it so that it doesn't set. For best results, apply the frosting, sprinkles, and decoration no more than an hour before serving.
4. Combine the gelatin and water in a small saucepan. Let it stand until thick.
5. Set the pan over low heat, stirring constantly until the gelatin dissolves. Don't let it boil, as that would reduce the gelling power of the gelatin.
6. Remove the gelatin from the heat. While it cools a bit, combine the cream, sugar, and vanilla extract in a bowl and whip them with an electric mixer until the mixture thickens slightly.
7. Gradually pour the liquid gelatin (don't let it set) into the whipped cream mixture and continue to beat at slow speed until blended. Then whip it at high speed until it's stiff and peaks form when you lift the beaters. 8. Frost the completely cooled cake with a generous, fluffy layer, making swirls and peaks as you go.
9. Add confetti (colored sprinkles) and the sparkly year decoration. (Tip: Apply the sprinkles to the sides of the cake by lightly tossing them against the frosting. After sticking the store-bought metallic sprays entwined with a star garland into the cake, cut a 2-inch star out of paper, write the year numerals on it, and tape it to the sprays.) 
10. Store the cake in the refrigerator until ready to serve.

As seen on Spoonful. Shared with Food Friday and Food Trip Friday.

Happy baking folks, and Happy New Year! :)

12 replies:

April Perez said...

Lovely cake! The design is perfect for this coming New Year's eve!

Gellie Abogado said...

omg, life saver!it is a tradition to have a cake during new year kaso i doubt na i can buy something a bit more unique since maraming bibili for sure. thanks for sharing this one. will show this to my mom baka she can try this out! :D


Janine Daquio said...

wow! I want to try this one! :)

LaVonne Long said...

I like simple directions like this to bake fun things. My 6 year old can help too, which is always a plus in our house! Thanks for sharing!

Badet Siazon said...

Wala talaga akong talent magbake sis, pero kumain ng cake, meron hehehe. I like the cake's frosting, simple but festive.

Petro Neagu said...

Oh, my! It looks so cute! I should take inspiration for New Year's, I was planning to make a cake.
Thanks for sharing.

ReviewsSheROTE Pamela R said...

So festive--I think the kids would love to make one of these =)

Kim Croisant said...

Cute cake - I don' usually make a cake for New Year's...mainly just black-eyed peas for good luck!!! Happy 2014 to you and yours

Leigh @ OneandOneEqualsTwinFun said...

Looks great! Good job!

thisisLOVELEE said...

That sure looks like a very fun cake! Perfect for all ages. Happy New Year to you and your family! =)

maiylah said...

awwww, so cute!
Happy 2014!!!

thanks so much for sharing and linking over at Food Friday, Czjai

Tetcha said...

Having a confetti cake like the one you made was a perfect way to greet 2014. It's so bright and colorful! -- Maria Teresa Figuerres

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