**The Art of Making a Confetti Cake**

Creating a confetti cake is a fun and rewarding experience that can bring joy to people of all ages. With just a few simple steps, you can create a beautiful and delicious cake that's perfect for birthdays, special occasions, or just because.

To start, preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Next, mix together 1 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 cup of unsalted butter, softened to room temperature. In a separate bowl, whisk together 2 large eggs and 2 teaspoons of vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of whole milk, beginning and ending with the dry ingredients. Divide the batter evenly between the two pans and smooth the tops.

Now it's time to create the cone shape for your cake. To do this, fold the parchment paper over twice, creating a cone shape, and then flip your pan upside down. Place the cone in the center of the parchment paper and mark where you want to cut. Use a knife or a pastry cutter to cut out three circles, one at each edge of the cone.

The key to making a great confetti cake is to add sprinkles before baking. To do this, simply spray the sprinkles onto the batter in an even layer. This will ensure that your cake is evenly coated with colorful sprinkles once it's baked and cooled.

Bake the cakes for 20-25 minutes, or until they're golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing them from the oven.

**The Buttercream Frosting**

While the cakes are baking, you can start making your buttercream frosting. This is a meringue-based frosting that's light and fluffy, with a sweet and subtle flavor. To make the frosting, whip 6 ounces of egg whites until stiff peaks form. Add 12 ounces of granulated sugar to the egg whites and continue whipping until stiff peaks form again.

Next, heat 18 ounces of softened butter in a saucepan over low heat until it's melted and smooth. Remove the butter from the heat and add it to the whipped egg whites, beating until fully incorporated. Add 1/2 teaspoon of salt and 1 teaspoon of vanilla extract to the frosting, and beat until combined.

**Assembling the Cake**

Once your cakes are completely cool, you can start assembling the cake. Place one of the cooled cakes on a serving plate or cake stand. Spread a layer of buttercream frosting over the top of the cake, using an offset spatula to create a smooth and even surface. Repeat with the second cake, creating another layer of frosting in between.

To add sprinkles to your cake, place them in a large bowl and hold your cake above it. Gently draw the sprinkles up the sides of the cake using a piping bag or a spoon. You can also add sprinkles to the top of the cake for extra color and fun.

**The Final Touches**

Finally, use an offset spatula to smooth out any gaps or unevenness in the frosting. You can also use this time to create a decorative border around the edge of the cake using frosting or sprinkles. To finish, add a few extra sprinkles on top of the cake for a festive touch.

And that's it! With these simple steps, you can create a beautiful and delicious confetti cake that's perfect for any occasion. Whether you're celebrating a birthday, anniversary, or just because, this cake is sure to bring a smile to everyone's face.

"WEBVTTKind: captionsLanguage: enI think this cake reminds me of like every birthday party I had up until the age of probably like 13 I looked forward to my birthday so much every year not because it was like my birthday but because I was like I get to okay yeah I didn't understand that people not everybody made their birthday cake them like what do you mean you don't make your birthday cake like what's wrong with you look like you buy it why I'm Caroline chefs and I'm a pastry chef from Brooklyn New York and today I am making confetti birthday cake so we have four hundred and forty seven grams granulated sugar three whole eggs 1 teaspoon vanilla half a teaspoon of baking powder salt baking soda 135 grams all purpose flour 135 grams cake flour 275 grams canola oil 341 grams of whole milk this is like my go-to cake base just crack your eggs right into your bowl no shells so I'm just gonna add my sugar right in I'm just gonna start whisking this on high speed one teaspoon vanilla in the oil I probably just eyeball in like a future at a time this technique in the beginning where you're really like I'm multiplying the oil and it sounds weird but you're almost creating like a mayonnaise and then that keeps it like super moist I'm just gonna sift all of the dry ingredients together all-purpose flour cake flour salt baking powder baking soda and I have my milk and I'm gonna alternate adding these I'm gonna add half of the dry just eyeball that in then I'm gonna add the milk you can just kind of stream it right in so scraping down the bowl is really important because you'll see you get like a lot of flowers stuck on the sides and also at the very bottom of the bowl and if you don't take the time to scrape that down it's not gonna get incorporated so at this point I'm going to add the rest of the flour give this one final myth just make sure everything is really full so it's a really really loose batter and that's exactly what you want we want to line each pan with a circle of parchment paper and the easiest way to do that is to take your full sheets of parchment and hold them in half fold them in two quarters and then so this part is your Center here we're gonna fold it two more times so you have kind of a cone shape then flip your pan upside down you're gonna put this right in the center so you're getting like the radius of the pan and then just kind of mark with your finger where you want to cut we're gonna cut it right here three circles pastry trick the first chef I ever worked for showed me how to do this and I was like whoa mind blown it's amazing I like to just spray each one of these a little more these are 8-inch cake pans and you can eyeball it in and you know just go up about like half an inch now that you have your cake divided you're gonna add your sprinkles just kind of want to like swirl them in a little bit so they sink into the batter five-year-olds will want this cake but also like forty year olds they're like and can you put rainbow sprinkles in it like this kick will make pretty much anybody happy 325 about twenty minutes and you want them just set in the center very like pale golden color we are going to make the buttercream it's six ounces of egg whites 12 ounces of granulated sugar 18 ounces of soft butter half a teaspoon of salt one teaspoon vanilla extract there's lots of different kinds of buttercream out there this one is my favorite because it is a meringue base so it's not gonna be as super sweet and it's gonna be a lot smoother and lighter and fluffier than something that's just made with butter and confectioners sugar so we're gonna start with just whipping the egg whites to really stiff peaks half a teaspoon of salt just to check and see if they're done just kind of want to lift them up like that if they stay in place you're good to go we're going to take regular granulated sugar and then I'm gonna add water to make it into what we call a wet sand mixture and heat it to 238 degrees and that is also known as soft ball stage when the sugar gets to a point where it'll be like really pliable so if you're doing this on a standard gas or electric stove you just want to be at the highest setting so I am using a candy thermometer also known as a deep fry thermometer you can pick them up anywhere and you also want to be really careful because hot sugar is really dangerous and as soon as that hits 238 degrees we're going to stream it into our whipping egg whites and those stiff peaks that's exactly what you want it's nice and shiny so at this point we're gonna start adding our butter a few cubes at a time it should be room temperature I'm gonna add the vanilla last thing should be really nice and fluffy while I was making the frosting the cakes were baking and then they just need to fully cool before you frost your cake our cakes are done they're cooled we have a bowl of our rainbow sprinkles and we have our butter creams so now the fun part we're ready to put our cake together one of these rotating turntables is gonna be really really handy in terms of frosting your cake as well each layer I'm just gonna turn it on to my round here and very carefully peel off the parchment and you're definitely gonna want to use one of these this is an offset spatula just like you are putting a schmear on your bagel you're just going to evenly spread out your frosting you know to make sure it's even just kind of run your offset right across but you can also get down on the level of the cake that looks pretty good we'll have plenty of opportunity to fill in any gaps and smooth it out once you have your initial layer this is like my favorite thing to do it's so relaxing I've never really enjoyed yoga that much but this sort of has the same effect it's called a bench scraper most importantly you want to hold it at a straight up-and-down angle and just touch it very lightly to the surface of your cake and start to spin so to do a fun swirl on the top of the cake I'm gonna spin the turntable and as it's spinning I'm just gonna move it straight out if you mess this up you can smooth it over and do it again I messed it up it's only cake don't worry need a little more frosting it's a nice swirl pattern now the easiest way to get sprinkles up and on the sides of the cake is to have them in a large bowl hold your cake just like so a handful at a time just gently draw them up the sides of the cake and then I always like to do a little bit on top as well just around the edge this is your confetti cake it's all done it's easy to make at home anybody can do this and it's the perfect classic birthday cakeI think this cake reminds me of like every birthday party I had up until the age of probably like 13 I looked forward to my birthday so much every year not because it was like my birthday but because I was like I get to okay yeah I didn't understand that people not everybody made their birthday cake them like what do you mean you don't make your birthday cake like what's wrong with you look like you buy it why I'm Caroline chefs and I'm a pastry chef from Brooklyn New York and today I am making confetti birthday cake so we have four hundred and forty seven grams granulated sugar three whole eggs 1 teaspoon vanilla half a teaspoon of baking powder salt baking soda 135 grams all purpose flour 135 grams cake flour 275 grams canola oil 341 grams of whole milk this is like my go-to cake base just crack your eggs right into your bowl no shells so I'm just gonna add my sugar right in I'm just gonna start whisking this on high speed one teaspoon vanilla in the oil I probably just eyeball in like a future at a time this technique in the beginning where you're really like I'm multiplying the oil and it sounds weird but you're almost creating like a mayonnaise and then that keeps it like super moist I'm just gonna sift all of the dry ingredients together all-purpose flour cake flour salt baking powder baking soda and I have my milk and I'm gonna alternate adding these I'm gonna add half of the dry just eyeball that in then I'm gonna add the milk you can just kind of stream it right in so scraping down the bowl is really important because you'll see you get like a lot of flowers stuck on the sides and also at the very bottom of the bowl and if you don't take the time to scrape that down it's not gonna get incorporated so at this point I'm going to add the rest of the flour give this one final myth just make sure everything is really full so it's a really really loose batter and that's exactly what you want we want to line each pan with a circle of parchment paper and the easiest way to do that is to take your full sheets of parchment and hold them in half fold them in two quarters and then so this part is your Center here we're gonna fold it two more times so you have kind of a cone shape then flip your pan upside down you're gonna put this right in the center so you're getting like the radius of the pan and then just kind of mark with your finger where you want to cut we're gonna cut it right here three circles pastry trick the first chef I ever worked for showed me how to do this and I was like whoa mind blown it's amazing I like to just spray each one of these a little more these are 8-inch cake pans and you can eyeball it in and you know just go up about like half an inch now that you have your cake divided you're gonna add your sprinkles just kind of want to like swirl them in a little bit so they sink into the batter five-year-olds will want this cake but also like forty year olds they're like and can you put rainbow sprinkles in it like this kick will make pretty much anybody happy 325 about twenty minutes and you want them just set in the center very like pale golden color we are going to make the buttercream it's six ounces of egg whites 12 ounces of granulated sugar 18 ounces of soft butter half a teaspoon of salt one teaspoon vanilla extract there's lots of different kinds of buttercream out there this one is my favorite because it is a meringue base so it's not gonna be as super sweet and it's gonna be a lot smoother and lighter and fluffier than something that's just made with butter and confectioners sugar so we're gonna start with just whipping the egg whites to really stiff peaks half a teaspoon of salt just to check and see if they're done just kind of want to lift them up like that if they stay in place you're good to go we're going to take regular granulated sugar and then I'm gonna add water to make it into what we call a wet sand mixture and heat it to 238 degrees and that is also known as soft ball stage when the sugar gets to a point where it'll be like really pliable so if you're doing this on a standard gas or electric stove you just want to be at the highest setting so I am using a candy thermometer also known as a deep fry thermometer you can pick them up anywhere and you also want to be really careful because hot sugar is really dangerous and as soon as that hits 238 degrees we're going to stream it into our whipping egg whites and those stiff peaks that's exactly what you want it's nice and shiny so at this point we're gonna start adding our butter a few cubes at a time it should be room temperature I'm gonna add the vanilla last thing should be really nice and fluffy while I was making the frosting the cakes were baking and then they just need to fully cool before you frost your cake our cakes are done they're cooled we have a bowl of our rainbow sprinkles and we have our butter creams so now the fun part we're ready to put our cake together one of these rotating turntables is gonna be really really handy in terms of frosting your cake as well each layer I'm just gonna turn it on to my round here and very carefully peel off the parchment and you're definitely gonna want to use one of these this is an offset spatula just like you are putting a schmear on your bagel you're just going to evenly spread out your frosting you know to make sure it's even just kind of run your offset right across but you can also get down on the level of the cake that looks pretty good we'll have plenty of opportunity to fill in any gaps and smooth it out once you have your initial layer this is like my favorite thing to do it's so relaxing I've never really enjoyed yoga that much but this sort of has the same effect it's called a bench scraper most importantly you want to hold it at a straight up-and-down angle and just touch it very lightly to the surface of your cake and start to spin so to do a fun swirl on the top of the cake I'm gonna spin the turntable and as it's spinning I'm just gonna move it straight out if you mess this up you can smooth it over and do it again I messed it up it's only cake don't worry need a little more frosting it's a nice swirl pattern now the easiest way to get sprinkles up and on the sides of the cake is to have them in a large bowl hold your cake just like so a handful at a time just gently draw them up the sides of the cake and then I always like to do a little bit on top as well just around the edge this is your confetti cake it's all done it's easy to make at home anybody can do this and it's the perfect classic birthday cake\n"