Because I don’t have enough to keep me busy between a house under construction and lugging around ten pounds of belly, I thought it would be a good idea to make my own baby shower cake too. What can I say? No one in my town can make a cake as delicious as I can.
Plus it was fun to choose my own flavors and design. Somehow in the three big cakes I’ve made previously, I’ve never made a chocolate cake, which needed to be remedied. Two of the three other cakes I’ve made had additional frosting in between the layers, and I wanted to use a different filling. All of the cakes, including this one, used cream cheese frosting, because there’s no need to fix what isn’t broken.
Photo by Lisa Watson
The blackberry cake has been a favorite since I made it for a bridal shower, and then a few weeks later, for my birthday. The confetti cake I first tried right after one of the big baby shower cakes last summer. I found out about my friend/coworker/husband’s boss’s (who was also my baby shower host, who also took a lot of the pictures in this post) birthday just one day beforehand, and it was a big one, so it couldn’t be ignored. Even though I was feeling a little caked out, I loved this cake so much that I had two pieces and have been thinking about it since.
I assumed baking a tiered cake at 8-months pregnant would be a challenge, so I baked and froze the cake layers in December, in the 2-week window that we were home between drying out the house and when we moved out for construction to begin. It turns out that the big belly was the least of my issues; I did not expect to be working around contractors in a corner of the kitchen uncovered of plastic and washed of paint residue, but with my mom there to help, we actually got the cake finished in time to take Dave out for a birthday lunch before the shower.
I kept the design simple, but it fit in perfectly with the rustic decorations at my shower, which I loved. As a bonus, I didn’t have to do the worst part, the cutting of the cake. I asked a friend to do that while I gushed over adorable tiny pink clothes. Even better, I got to take home the leftovers – which made a great lunch, snack, and dessert the next day as we continued to coast through this crazy time in our lives as best we can.
Printer Friendly Recipe
Confetti Cake (from Cook’s Country)
Cook’s Country recommends pulsing a portion of the sprinkles in the food processor, but I’ve never bothered. I filled the cake with raspberry filling and topped with cream cheese frosting.
6 large egg whites, room temperature
⅔ cup whole milk, room temperature
2 teaspoons vanilla extract
3 cups (12 ounces) cake flour
1½ (10 ounces) cups sugar
4 teaspoons baking powder
1 teaspoon salt
16 tablespoons unsalted butter, cut into 16 pieces, softened
¾ cup rainbow sprinkles
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Butter three 8-inch round cake pans with baking spray (or grease and flour the pans). Line with parchment or waxed paper and grease the paper.
2. Using an electric mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer), mix together the flour, sugar, baking powder, and salt on low speed for about 30 seconds. With the mixer running, add the butter, one piece at a time, until it is incorporated and the mixture looks like moist crumbs. Add all but ½ cup of the milk mixture to the crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add the remaining ½ cup of the milk mixture and beat 30 seconds more. Stop the mixer and scrape the sides of bowl. Add the sprinkles, return the mixer to medium speed (or high for a handheld mixer) and beat 20 seconds longer.
3. Divide the batter evenly between the prepared pans. Bake for 21 to 25 minutes, or until a cake tester or wooden toothpick inserted into the center of a cake comes out clean. Allow the layers to cool in the pans for 5 to 10 minutes. Invert and turn out the cakes onto wire racks; peel off the paper liners. Let stand until completely cooled before assembling the cake, at least one hour.