This DIY sprinkles hack will save your life when you're really craving funfetti! 🧁
4 cups royal icing, divided
Food coloring (pink, red, purple, blue, green, orange, yellow)
1 1/3 cups unsalted butter, softened, plus extra for greasing
1 1/2 cups sugar
1 teaspoon vanilla paste
6 large eggs
3/4 cup buttermilk
3 1/4 cups flour
1 3/4 cups butter, room temperature
5 1/2 cups powdered sugar, sieved
1 teaspoon vanilla bean paste
Make the funfetti: Make up the royal icing according to the package instructions. Divide the icing and color each portion, before transferring to individual piping bags. Line a tray or board with parchment and pipe straight lines of icing. Leave to dry overnight, then break up to make your own funfetti.
Make the cake: Preheat the oven to 325 degrees. Line the bottom and sides of a deep, 8-inch cake pan.
Put the butter, sugar and vanilla into a large mixing bowl and soften with an electric mixer. Add the eggs, one at a time, beating well after each one. Mix in the buttermilk, then add in the flour and mix together. Add three-fourths of the funfetti and fold through. Pour into the prepared cake pan and bake for 1 hour and 30 minutes, or until a skewer comes out clean.
Make the frosting: Put the butter into a large mixing bowl and use an electric hand mixer to soften it. Add one-fourth of the powdered sugar at a time, beating well after each addition. Add the vanilla paste, and beat until pale and fluffy.
Assemble the cake: Slice the cake into 3 even layers. Use just under a quarter of the icing to sandwich each layer together and ice the top of the cake. Use a palette knife or cake scraper to smooth the edges over, to create a ‘naked’ look cake. Put the remaining icing into a piping bag fitted with a large star tip. Pipe rosettes around the edge of the top of the cake, then sprinkle the remaining funfetti on top.