Silver And Gold Popcorn Confetti Bundt Cake Recipes

CONFETTI GRAVITY CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat with more cooking spray and dust with flour, shaking out the excess.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 4 minutes. Beat in the eggs one at a time, beating well after each addition.
• Whisk the flour, baking powder and salt in a medium bowl. In a small bowl or liquid measuring cup, combine the milk and vanilla. With the mixer on low speed, beat in the flour mixture in three batches, alternating with the milk mixture in two batches. Beat until just combined, scraping down the bowl with a rubber spatula as needed. Fold in the sprinkles.
• Divide the batter between the prepared pans; smooth the tops. Bake until the cakes are light golden brown and a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool 5 minutes in the pans, then turn out onto a rack to cool completely.
• Meanwhile, make the frosting: Combine the egg whites, 1/3 cup granulated sugar, the cream of tartar and salt in a large bowl and beat with a mixer on medium-high speed until soft peaks form, about 4 minutes. In a medium pot fitted with a candy thermometer, heat the remaining 1 cup granulated sugar and the water over medium-high heat, undisturbed, until the thermometer registers 235 degrees F. With the mixer on medium speed, slowly drizzle the hot syrup into the egg white mixture. Increase the mixer speed to high and continue to beat until the frosting is no longer steaming, about 3 minutes. Add the butter, one piece at a time, and continue to beat until thick and smooth, about 2 more minutes. (It's OK if the frosting looks curdled -- keep beating and it will eventually smooth out.) Add the vanilla and beat until incorporated.
• Assemble the cake: Place 1 cake layer on a cake stand and spread with 1 cup of the frosting. Place the remaining cake layer on top. Frost the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until the frosting is set, about 30 minutes.
• Meanwhile, roll out the fondant on a confectioners' sugar-dusted surface into a long rectangle, about 2 by 7 3/4 inches. Wrap the fondant around the bent metal straw, leaving about 2 inches bare at the bottom. Pinch the seam to close, then roll the straw and fondant between your hands to smooth it out. (If using a plastic straw, insert a wooden skewer through it for stability.)
• Cover the cake with the remaining frosting in a smooth, even layer. Mark a spot on the top of the cake that's slightly off center (this is where the straw will go). Sprinkle confetti sprinkles on the cake so they radiate out from the marked spot and go down the side of the cake.
• Rub or brush a thin layer of corn syrup all over the fondant-covered straw, then roll in confetti sprinkles, pressing to adhere. Insert the straw into the cake at the marked spot, then place a small treat bag on the bent end, using a little corn syrup to stick it on, if necessary. Refrigerate until ready to serve.

POPCORN CAKE

Steps:

• Prepare the cake mix as the label directs for a 9-by-13-inch cake; bake and cool. Cut in half crosswise. Spread frosting on one half, then top with the second half. Cover the layer cake with frosting.
• Dust a flat surface with cornstarch. Using a rolling pin, roll out the white fondant to at least 16 by 18 inches large (about 1/8 inch thick).
• Drape the white fondant over the cake, covering the cake but leaving one short end exposed with a slight overhang, as shown. Smooth the fondant, then cut away any excess, except for the overhang.
• Roll out the red fondant on a cornstarch-dusted surface to /16 inch thick. Cut into about 15 strips that are 14 by 1/2 inch each.
• One at a time, spread some water on the back of each red fondant strip with your finger and attach to the cake, as shown, trimming the strips as needed. (Do not use too much water, or the red dye will bleed.)
• Press some of the caramel corn onto the uncovered side of the cake. Continue adding caramel corn until it looks like the bag is overflowing, using more frosting to stick the pieces together.

GOLD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
• Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
• Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.