This is one of the very rare times that I have used a packet cake mix. The other time was that time I made Mum a Dolly Varden look a like cake for her 50th. Awesome. Don’t be deceived by it’s dainty and girly outer. This is a whole lot of cake for one Birthday.
I really wanted to make the outside of the cake as simple as possibly because of the sickly looking inside. When first went to eat a piece of this cake, yes the colour did put me off, but every now and then a packet cake tastes like a bucket of candy on your tongue. Don’t get me wrong, packet cakes are no good for everyday. They do however have great stability. A few skewers don’t go astray either. . .
The original motivation for this cake was a friend of mines Birthday. She has recently moved to Sydney from New York and was missing a ‘confetti cake’ from her Birthday. Being an Australian, I had no idea what the hell this was, so attempted to build a huge rainbow cake with sprinkles between the icing layers. Wrong.
Confetti cake is much like our greens packet mixes but by another company. It has little pieces of lolly or ‘candy’ as you would say in America. They are like big sprinkles that disperse a little bit in the cooking process. I managed to track down some of this mix, only to find out a week later that they had recalled it due to the label ‘may contain traces of tree nuts and peanuts’ not being displayed.
So I needed 4 boxes but instead I only had 2. Quick swap in and greens came to the rescue. 3 layers of confetti, 2 of Greens. To top it off I used Betty Crocker icing. PLEASE STOP JUDGING ME. I always make my cakes from scratch and this post has left me feeling dirty and confused. Please don’t leave. !
Follow my lead. . .
- 2 packs of Duncan Hines confetti cupcakes mix
- 2 packs Greens buttercake mix
- 1 teaspoon x 5 different food colourings.
- 2 tubs Betty Crocker vailla icing
- 2 cups pure icing sugar, sifted
- 2 teaspoons boiling water
- 2 tablespoons 100′s and 1000′s
- Preheat a fan forced oven to 170C. Grease and line 5 x 25cm cake tins with canola spray oil and baking paper.
- Mix up your packet cakes as directed and then split into 5 bowls. I found I was left with 350g of batter in each bowl. Mix through a different food colouring into each bowl until will combined. Pour into each cake tin and bake for 15 minutes or until a skewer comes out clean. Allow to cool.
- Using an electric mixer, whip the icing, icing sugar and boiling water until it is thick and creamy.
- Place the base layer of your cake (your choice of layers) onto a cake board and top with 2 tablespoons of the icing. Spread using a clean pallet knife. Continue until all layers have been added and iced. Push 4 skewers into the centre of the cake and cut off any excess skewer.
- Ice the rest of the cake using a pallet knife and then, working quickly, sprinkle with 100′s and 1000′s.