Funfetti Easter Cake

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Impress your Easter guests with this height and the decadent Funfetti cake. The effort that you have put in, it will be worth the trouble to look at it!

The ingredient of Funfetti Easter Cake

• 300g butter softened
• 2 cups 440g caster sugar
• 6 coles australian egg
• 3 cups 450 g self raising flour
• 1 cup 150g plain flour
• 1 cup 250ml milk
• 1 2 cup rainbow sprinkles or confetti
• chocolate eggs to decorate
• 500g butter softened
• 1kg of sugar in the mixture
• 1 4 cup 60ml milk
• pink liquid food coloring
• 100g of white chocolate to melt
• 1 3 cup 80ml thickened cream
• liquid blue food coloring

The Instruction of funfetti easter cake

• preheat the oven to 160u00b0c grease two 17cm base measurement round cake pans and line the base and side of each with baking paper
• use an electric mixer beat the butter and sugar in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition add half the combined flour and stir to mix well stir in half of the milk add the remaining flour and milk in alternating batches and stir to mix well gently stir in the sprinkles or confetti divide the mixture evenly between the prepared pans smooth out the surface bake in the oven for 1 hour or until a skewer inserted in the centre comes out clean set aside in pans for 10 minutes before turning onto a wire rack to cool completely
• to make the buttercream use an electric mixer beat the butter in a bowl until very pale gradually add the icing sugar in batches beating well after each addition add the milk and beat until well combined tint icing pale pink with food coloring
• use a large serrated knife to level the top of each cake carefully cut each cake in half horizontally
• 1 cake layer on a serving plate spread with a little butter cream top with another layer of cake continue layering with more butter cream and the remaining cake layers spread the top and sides of cake with remaining butter cream use a large palette knife to smooth the top and the side place in the fridge to cool and firm
• to make the ganache put the chocolate and cream in a bowl over a pan of simmering water do not let the bowl touch the water use a metal spoon to stir for 3 to 5 minutes or until the chocolate is melted and mixture is smooth remove from the heat the hue of the ganache pale blue with food coloring let cool to room temperature place in refrigerator for 30 minutes or until the ganache is pouring consistency
• transfer the ganache to a sealable plastic bag cut off 1 corner pipe the ganache on the edge of the cake allowing it to flow on the side decorate the cake with chocolate eggs cut into wedges and serve

Nutritions of Funfetti Easter Cake

calories: 632 394 calories
calories: 32 grams fat
calories: 20 grams saturated fat
calories: 85 grams carbohydrates
calories: 65 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 371 milligrams sodium
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calories: nutritioninformation