Tag Archives: sprinkles

Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies. Try saying that five times fast. Or, you know, skip the silliness and just make ‘em.Soft Sour Cream Sugar Cookies

These are a homemade take on the super soft, vibrantly frosted Lofthouse Cookies I loved during my college years. While you won’t find me buying them these days, I think about them more than is probably reasonable. They are like a supermarket birthday cake and some sugar cookies had a baby and I am here for it.Soft Sour Cream Sugar Cookies

Like the cookies that inspired them, these are feather-soft thanks to the sour cream and confectioner’s sugar mixed into the dough. Those ingredients in particular make these puffy sugar cookies super tender and almost cakey. I know I’ve railed against cakey cookies in the past, but I’ll make an exception for these.Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

The dough comes together pretty quickly, but is on the sticky side and needs a chill before baking. I roll these cookies super thick (1/2 inch) and cut them with a 2-inch cutter. I tested with bigger cutters, but found that a smaller diameter helps the cookies to bake evenly, reducing the chances of dense centers and crisp edges. While those are usually good things in cookies, these are best when they’re soft all around. In fact, I prefer to eat them the day after they’re baked for maximum softness. So good.

Quick tip: in case you want to take your sugar cookie game to the next level, you could absolutely make these in the shape of a football, heart, Christmas tree or other simple shape. Keep in mind that this dough spreads and puffs a bit, so you won’t want to do anything terribly intricate. But also…go wild.Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies are good unadorned, but a thick smear of vanilla buttercream and smattering of sprinkles take them over the top! I went with a pink marbled motif, dying half my frosting and then spreading both colors together, but feel free to use whatever color(s) of frosting or variety of sprinkles you like here. Get festive with it for holidays, big games, birthdays or any day!Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies
makes about 3 dozen medium cookies

Cookie Dough:
2 1/3 cups all-purpose flour
1/2 cup confectioner’s sugar
1 1/4 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar, packed
1 large egg
1/2 cup sour cream (not fridge-cold)
2 teaspoons pure vanilla extract

For Decorating:
Vanilla Buttercream (recipe below)
food coloring, if desired
sprinkles of choice

Special Equipment:
a 2-inch round cookie cutter
offset icing spatula

Make the cookie dough. In a small bowl, whisk together flour, confectioner’s sugars, baking powder and salt. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in sugar, followed by egg, sour cream and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough will be a bit sticky.

Divide dough into halves and wrap each in plastic wrap. Chill for at least 2 hours or up to 3 days.

Place oven racks in central positions. Preheat oven to 350F. Line 2 rimmed sheet pans with parchment paper. Set aside.

Generously flour a surface and rolling pin. Unwrap one half of the dough. Roll the dough to 1/2-inch thickness, lifting and turning the dough frequently so that it doesn’t stick to your surface. Use a 2-inch round cutter to cut cookies. Cut directly down. Do not twist.

Place cookies 2 inches apart on prepared pans. Bake 9-10 minutes, rotating top-to-bottom and back-to-front at the 5 minute mark. Cookies are done when puffed and no-longer raw-looking. They should be mostly pale, but there may be some golden coloring at the bottom edges. Let cookies cool on the pans for 8-10 minutes before removing to a rack to cool completely. Let sheet pans come to room temperature before proceeding with the next batch.

Repeat rolling, cutting and baking with remaining half of dough. Re-roll scraps as desired, refrigerating if anything gets too sticky.

After cookies have cooled completely, use an offset icing spatula to frost each one with about 1 tablespoon of Vanilla Buttercream (I used 1/2 tablespoon each pink and plain white buttercreams). Garnish with sprinkles immediately after frosting. Buttercream will crust after an hour or so. You may serve the cookies immediately after frosting, but they are softest the next day.

After they’ve crusted, leftovers may be layered with wax or parchment paper and kept in an airtight container. They will keep at room temperature for a couple of days or I’m the refrigerator for up to a week.

Vanilla Buttercream

makes enough for 3 dozen cookies (with a little leftover)

1 cup (2 sticks) unsalted butter, softened to room temperature
4 cups confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream
food coloring, if desired

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt and vanilla. Add in heavy cream until desired consistency is reached.

To dye half of the buttercream, remove half to a smaller bowl. Add a drop of gel food coloring (or a few drops of liquid) and use your electric mixer to beat until combined. Scrape the sides of the bowl as needed.

Use buttercream to frost Soft Sour Cream Sugar Cookies.

Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

Super Sprinkle Popcorn

Super Sprinkle PopcornIn trying to work with the baking supplies I’ve already got during this pandemic, I’ve uncovered a hoard of rainbow sprinkles that I bought at Sahadi’s in January. I don’t know what I was doomsday prepping for back then, but it involved four containers each of jimmies and nonpareils. Good thing they don’t go bad, and that they go in (or on) pretty much everything. I’ve put them in cookies, truffles, blondies, doughnuts, layer cake, and crumb cake, just to name a few. Today, they’re being scattered alllll over some popcorn!Super Sprinkle PopcornYes, this Super Sprinkle Popcorn is loaded with rainbow sprinkles—absolute heaven for a sprinkle enthusiast like myself. The popcorn is popped in oil (you can also use the plain microwave stuff), then tossed with melted white chocolate, sprinkles, and Funfetti crumbs.Super Sprinkle PopcornYeah, Funfetti crumbs. Like crispy, crunchy pieces of Funfetti cookie that are the size and texture of what you’d find on top of a crumb cake, which is exactly what these are. I’ve simply taken the crumb topping from my Double Funfetti Crumb Cake and baked it on a sheet pan, let it cool, and crumbled it into a big bowl of popcorn.

Lest you think I am more creative than I actually am, these crumbs are a riff on Christina Tosi’s confetti crumbs. Mine have fewer ingredients and require melted butter instead of softened, but still bake up perfectly and are hard to stop eating once you start!Super Sprinkle PopcornSuper Sprinkle PopcornAll that said, if you don’t have the ingredients for the crumbs, this popcorn can be made without them and still be sweet, sprinkly and colorful. You can also toss in a couple of cups of broken Oreos (regular, Golden or Birthday Cake!), vanilla wafers, graham crackers, or any other crispy addition you can think up.Super Sprinkle PopcornSuper Sprinkle PopcornThis popcorn is so delicious! If you are a texture person, you’re in for a treat. Light, airy popcorn, crispy crumbs, creamy white chocolate coating and crunchy sprinkles make for texture heaven! No two bites are the same; you might get equal parts popcorn and crumb, big crumbs, little crumbs, or a big cluster of sprinkles. It’s all part of the fun!Super Sprinkle PopcornSuper Sprinkle Popcorn is the perfect treat to have for a movie or game night, for spending some time outside, or as an alternative to a traditional celebration cake. Or, you know, just another thing to spend time making and sharing during this quarantine weekend.Super Sprinkle Popcorn

Super Sprinkle Popcorn
makes about 8 cups

To clarify, jimmies are the long, cylindrical sprinkles. Nonpareils are the tiny ball-shaped sprinkles. For more information, click here.

For the Funfetti Crumbs:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons rainbow sprinkles (jimmies, not nonpareils)
6 tablespoons unsalted butter, melted and cooled slightly

Popcorn:
1 tablespoon coconut oil (or canola oil)
1/4 cup popcorn kernels

Coating:
1 cup white chocolate chips
1 teaspoon coconut oil (or canola oil)

For finishing:
3/4 cup Funfetti Crumbs
2 tablespoons rainbow sprinkles (jimmies and/or nonpareils)

Preheat oven to 300F.

Make the crumb topping. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Whisk in rainbow sprinkles. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form. Scatter mixture over a dry rimmed baking sheet and bake 20 minutes. It will be puffy and clumpy and soft, but will crisp as it cools. Once cool, crumble into pieces. Reserve 3/4 cup of the crumbs for finishing, and set the rest aside.

Make the popcorn. Put oil in a large heavy-bottomed pot. Add 4-5 popcorn kernels. Heat over medium heat until kernels begin to pop. Add remaining kernels and cover with lid, leaving it a little bit ajar. Jostle constantly while popcorn pops, until pops are 2-3 seconds apart. Do not burn.

Remove pot from heat and pour popcorn into a bowl. Measure popcorn to ensure there are about 6 cups. Discard unpopped kernels. Place popcorn in a medium-large mixing bowl.

Line a rimmed baking sheet with parchment. Set aside.

Make the coating. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips and oil in the bowl. Turn simmering water to low. Place the filled bowl over the water. Use a dry whisk or fork to stir constantly until the mixture is melted and smooth. Remove from heat.

Pour coating over popcorn and toss with a silicone spatula or wooden spoon. Add Funfetti crumbs (not the reserved ones) and toss. Spoon/pour/spread mixture on parchment-lined baking sheet. Scatter with reserved Funfetti crumbs and rainbow sprinkles.

To expedite hardening the coating, put the pan in the refrigerator for 15 minutes. Break popcorn into pieces and serve.

Leftovers will keep in an airtight container at room temperature for 3-4 days.
Super Sprinkle PopcornSuper Sprinkle PopcornSuper Sprinkle Popcorn

Funfetti Cookies

Funfetti CookiesIt’s no secret that I love sprinkles. Like big pink puffy heart ❤ ❤ ❤ them. You’d be surprised at the amount of restraint I have to practice so that half the recipes on this site aren’t loaded with rainbow-colored spots.Funfetti CookiesI know it’s silly, but I don’t care. You can tell me all you want that rainbow sprinkles have no real flavor and are mostly just food coloring and other ingredients that I wouldn’t normally give a second glance, but I simply. don’t. care.Funfetti CookiesSprinkles make me happy. Don’t rain on my Funfetti parade.Funfetti CookiesI mean, how could anyone be anything but beaming while eating a soft, chewy sugar cookie bursting with color and studded with white chocolate chips? This batch is long gone, but just looking at the photos makes me smile 🙂 Funfetti CookiesYou know what else makes me smile? Miniature schnauzers (also all dogs ever), lemon cake, the pink heart sunglasses sticker in Instagram stories…and how easy these Funfetti Cookies are to make.

Sorry about that tangent. Won’t happen again. Today.Funfetti CookiesThis recipe starts with a buttery drop sugar cookie dough that you probably have all the ingredients for right now! #score Funfetti CookiesFunfetti CookiesYou could, of course, skip the accoutrements and bake up a batch of really delicious plain sugar cookies, but I promise the sprinkles and white chocolate chips are worth the extra trip to the grocery store. They take an already great recipe and turn it up to 11.Funfetti CookiesI don’t know about you, but I simply don’t have time or spare calories for cookies that aren’t an 11.Funfetti Cookies

Funfetti Cookies
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract or almond extract (optional)
1/2 cup rainbow sprinkles (jimmies,* not nonpareils)
1 1/4 cup white chocolate chips

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated sugar. Mix in eggs one at a time, followed by vanilla and optional imitation butter or almond extract, if using. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in sprinkles, followed by white chocolate chips. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep in an airtight container at room temperature for up to a week.

Note:

I used jimmies for the sprinkles in this recipe. Nonpareils may not be substituted. For information on the differences between the two, see this post. Funfetti CookiesFunfetti CookiesFunfetti Cookies

Funfetti Petit Fours

Funfetti Petit FoursHave you ever had petit fours? They’re tiny cakes that are coated in sweet poured fondant—somehow the perfect combination of cuteness and class. They’re often seen at weddings, baby showers, and brunches. In my family, we like to eat them on Easter Even (aka Holy Saturday).
Funfetti Petit FoursGrowing up, we’d forego Easter morning Mass in favor of the Easter Vigil service the night before. While choosing this service did allow us to miss the crowd on Sunday morning, it began at 8:30pm and lasted more than two hours. Luckily, if you’re into liturgical pageantry, the Vigil starts with candles in the dark, ends in the light, and has all sorts of incense, bell ringing, beautiful music, and probably another ten things I’m forgetting. Forgive me—I’m a lapsed Episcopalian.
Funfetti Petit FoursOnce the service was over, we’d race home in my dad’s Cadillac, put on pajamas, and reach for the box of petit fours in the fridge. There are few pleasures greater than a cold late-night petit four from Blue Bonnet Bakery (the place with the gingerbread men and florentines). The dense cake was flavored with vanilla and almond, coated in a layer of poured fondant, and topped with a flourish of crusting buttercream. These once-yearly treats border on sickly-sweet, but my whole family loves them.Funfetti Petit FoursI haven’t been home for Easter in many years now, but I always try to have petit fours on Easter Even. I’ve tried them at a few places around Brooklyn, but most that I’ve found are layered with jam. They’re delicious, but not what I crave this time of year.
Funfetti Petit FoursI know my petit fours will never quite live up to the almond-scented Blue Bonnet Bakery version of my dreams, so I’ve decided not to try to recreate those, and instead to make a version that celebrates one of my favorite things: rainbow sprinkles! Funfetti Petit Fours, y’all. They’re a thing now.
Funfetti Petit FoursFunfetti Petit FoursI’m positively in love with this combination of buttery Funfetti cake, vanilla frosting, homemade poured fondant, and rainbow sprinkles. It’s like having everything I love (including nostalgia for my childhood) in one perfect 1 1/2-inch bite.
Funfetti Petit FoursFunfetti Petit FoursI should say that this recipe is very long, but not too terribly difficult. In fact, as it has no layering or filling, it’s one of the simpler petit fours recipes you’ll find. With the exception of coating the petit fours with poured fondant (easier than it sounds), it’s a lot like making a regular frosted cake. But again, there are a lot of parts, and you will need to use three pans and at least three bowls. It’s a lot for one baker—this might be the sort of recipe you make with a friend.Funfetti Petit FoursNo matter how (or with whom) you choose to address this recipe though, if you follow the directions, you will be rewarded with the sweetest, tiniest, happiest, most colorful petit fours you’ve ever seen ❤ Happy Easter, y’all!Funfetti Petit Fours

Funfetti Petit Fours
makes about 2.5-3 dozen 1 1/2-inch petit fours

Cake:
2 1/4 cups all-purpose flour
1/2 cup cornstarch
3/4 teaspoon baking powder
3/8 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened to room temperature
2 large eggs + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract, optional
1 1/2 cups buttermilk, room temperature
1/2 cup rainbow jimmies (not nonpareils)

Vanilla Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
3 tablespoons heavy cream

Poured Fondant:
1/3 cup hot tap water
1/3 cup light corn syrup
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 lb. confectioners sugar (about 3 3/4 cups)
pinch of Kosher or sea salt

For Decoration:
rainbow sprinkles (jimmies or nonpareils)

Preheat oven to 350F. Grease a 9×13-inch pan. Line with parchment and grease again. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and granulated sugar. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Add eggs and egg yolk one at a time, beating completely after each addition. Add 1/3 of the dry ingredients, followed by 1 cup of the buttermilk. Continue alternating until all ingredients are used and batter is just combined. Use a silicone spatula or wooden spoon to fold in jimmies. Scrape down the bowl as necessary.

Pour batter into prepared pan. Tap full pan on the counter five times to release any large air bubbles. Bake cakes 30-32 minutes, rotating back to front at the halfway point. Cake is done when a toothpick inserted in the center comes out clean. Let cake cool in pan for fifteen minutes. Remove cake to a rack to cool completely.

Cake may be made up to a day in advance.

Place cake on a cutting board. Use a serrated knife to even out the top.

Line a jelly roll pan or quarter sheet pan with parchment. Place cake on prepared pan. Freeze for 30 minutes.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached.

Line a rimmed half-sheet pan with parchment and place a cooling rack over the top. Set aside.

Remove cake from freezer and return to cutting board. Use a large, sharp chef’s knife to slice off crispy cake edges (about 1/4-inch on all sides). Slice cake into 1 1/2-inch squares.

Use an offset icing knife to crumb coat squares on top and 4 sides. Place on prepared rack/pan. Chill for 15-30 minutes.

Make poured fondant. In a liquid measuring cup, stir together hot water, light corn syrup, and vanilla.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips in the heatproof bowl. When water simmers, place bowl back over the water. Whisk until melted. Alternate adding confectioners sugar and liquid ingredients, whisking constantly until smooth. Whisk in salt. Remove from heat and let cool a few minutes (it works best around 100F).

Remove cake squares from refrigerator. Working quickly, spoon poured fondant over the top and sides of each square. Use an offset icing knife to adjust sides as necessary. Top with another dot of poured fondant and more sprinkles. Re-warm poured fondant as needed.

Let poured fondant set for at least an hour. Serve.

Leftover petit fours will keep in an airtight container in the refrigerator for 7-10 days.

Funfetti Petit Fours

Funfetti Layer Cake

Funfetti Layer CakeI didn’t have any real reason to make a Funfetti Layer Cake this week. There were no special occasions. Nobody asked for a cake. Today is my dad’s birthday and Sunday is my pal, David’s, but neither of them would have Funfetti as their first choice. Nope.

Funfetti Layer CakeI just made this cake because I felt like it. In the last few weeks, I have stocked up on sprinkles at Sahadi’s and finally made a white cake recipe that I love, and if those two things aren’t enough reason to slap together a layer cake this cheerful…well, I don’t know what is.

Funfetti Layer CakeI mean, really. This has got to be the happiest cake on earth. Or at the very least, the happiest cake in Brooklyn 😍

Funfetti Layer CakeFunfetti Layer CakeFunfetti Layer CakeNow, you may be wondering what sets Funfetti Layer Cake apart from a plain white cake with some sprinkles. The answer is…well, not much. In fact the only differences between my regular white cake recipe and this cake are 1/4 teaspoon of imitation butter extract (for that box mix flavor without the box mix) and a veritable ton of rainbow sprinkles. There’s no big secret or anything–Funfetti is just white cake with pizzazz. Because sometimes you just need cake with pizzazz, am I right?!

Funfetti Layer CakeI frosted this cake with vanilla buttercream and coated the sides with as many nonpareils as the frosting would hold! This was done mostly because, as I have previously mentioned, the kitchen is the warmest room in my apartment right now–not ideal for beautiful frosting! This coating of sprinkles covers all manner of sad-looking frosting, and it’s super cute 💗

Funfetti Layer CakeFunfetti Layer CakeLook how adorable that is! I love how the bright white cake really makes the sprinkles pop. I’m just crazy about all that color 💕💕💕And as if aesthetics alone aren’t a good enough reason to make Funfetti Layer Cake from scratch, know that my version beats the pants off anything you can find in a box. The cake is light and buttery, and the frosting is super fluffy and delicious, and…oh, who am I kidding? This one’s all about the sprinkles.Funfetti Layer Cake

Funfetti Layer Cake
makes 1 three-layer frosted cake

To Grease the Pans:
2 tablespoons neutral-flavored oil
2 tablespoons all-purpose flour

Cake:
2 2/3 cup all-purpose flour
1/3 cup cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/4 cup neutral-flavored oil (I like canola)
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups milk (not skim or fat-free)
1/2 cup full-fat sour cream
4 large egg whites, room temperature
3/4 cup rainbow sprinkles (jimmies, not nonpareils)*

Frosting:
1 1/2 cups unsalted butter, softened to room temperature
5 1/2 cups confectioners sugar
pinch of Kosher or sea salt 
1 tablespoon pure vanilla extract
5-8 tablespoons heavy cream
rainbow sprinkles (jimmies or nonpareils), for decoration

Preheat oven to 350F. Grease the pans. In a small bowl, use a fork to whisk together oil and flour. Use a pastry brush to apply a thin layer to the entire insides of three 9-inch round cake pans. Set aside.

In a large mixing bowl, combine flour, cornstarch, sugar, baking powder, and salt. Sift together four times. Do not skip this step. Set aside.

In a separate large mixing bowl, whisk together melted butter, oil, vanilla and almond extracts, sour cream, and milk. Set aside.

Place egg whites in a clean, dry medium-large mixing bowl. Use the whisk attachment on an electric mixer to beat egg whites on medium-high speed until they hold stiff peaks. Do not over mix. Set aside.

Fold dry ingredients into wet in three installments, scraping down the bowl as necessary. Carefully fold half the whipped egg whites into the batter, followed by the other half. Fold in sprinkles.

Divide the batter evenly into the prepared pans. Lightly tap each pan on the counter a couple of times just to help any large air bubbles dissipate. Bake for 23-25 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in the pans for fifteen minutes before running a small, thin knife around the edge of the pans and inverting the layers onto a rack. Allow to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached. Frost and layer cooled cakes. Decorate with sprinkles immediately after frosting.

Cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Note:

For information on the difference between jimmies and nonpareils, click here.

Funfetti Layer Cake