sprinkles

New Year’s Eve Sprinkles Fault Line Cake

December 27, 2019 by Alyssa

Ring in the next decade with a decadent New Year’s Eve blackout cake filled with glittery sprinkles and a shimmering gold fault line.

If you didn’t know, I really love sprinkles and my favorite place to purchase them is through Fancy Sprinkles. Their New Year collection caught my eye and I immediately purchased the 2020 & Metallic Rainbow Dragee sets which inspired this cake.

Originally, I intended to make a drip cake, similar to others I’ve made this year because they’re just SO fun to make but decided at the last moment (similar to how I make all my baking decisions…) to do something different and learn a new technique.

Check out the pinata cake I made last year to celebrate 2019!

I’ve been admiring fault line cakes on Instagram for a while now and I loved their 3D look with sprinkles, cookies, or an intricate design embedded as a ‘layer’ of the cake so after researching the process, I found it wasn’t as complicated as I originally thought and decided to give it a go for my New Year’s Eve cake.

The Chocolate Cake

I used this tutorial for the fault line process and my own chocolate cake and chocolate buttercream recipes (below) to make and frost the actual New Year cake. I love love love this chocolate cake recipe. It’s a no-fail recipe that bakes beautifully every time. It’s moist and perfectly chocolatey. I’ve been making it for years. And I think there’s no better way to celebrate a new decade than with chocolate!

Black Chocolate Buttercream

My chocolate buttercream recipe is a go-to as well, one that I keep in my baking arsenal. It’s a combination of both buttercream and vegetable shortening which I find holds up better than straight butter-only frosting. To color the frosting black, I just added a couple of teaspoons of black food coloring at the very ended and gave it a good whip in the mixer. The key to making black frosting is to always use chocolate as your base. Attempting to color vanilla or light-colored frosting black will simply result in a metallic, gray color.

Adding the Sprinkles

When it came time to add the sprinkles onto my New Year cake, I first started by slowly placing each individual sprinkle on with my hands and tweezers. After about 10 minutes, I found the process to be way too tedious and resorted to my standard method (which is a bit messier but much quicker, even with cleanup time!) and put a bunch of sprinkles in my palm, and carefully pressed them into the frosting while rolling my hand upwards on the cake.

Gold Fault Line

To create the gold fault line for my New Year’s Eve cake, I made an edible paint using a 1/2 teaspoon of gold luster dust and about 2 teaspoons of vodka and mixed them together until smooth. I then used a fine pastry brush to paint on the lines. Initially, I painted a rough fault line but later came back and smoothed it out, liking the appearance of a neater gold trim better.

If you make my New Year’s Eve cake, please let me know how it turns out! It’s such a fun cake and I love the Fancy Sprinkles on it. I’m almost tempted to make a second just to stare at in my kitchen on New Year’s Eve!

Happy New Year, Friends!

New Year's Eve Fault Line Cake

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Prep time

90 mins

Total time

1 hour 30 mins

Author: Alyssa

Serves: 12 pieces

Ingredients

Three 6-inch chocolate cakes, recipe below
6 cups black chocolate buttercream, recipe below
1½ cups sprinkles of choice
gold edible paint*
Piping bag + tips of choice
Bench scraper
Offset spatula
Thin pastry brush

Instructions

Place one chocolate cake on the serving tray and coat the top of it with a thick layer of chocolate frosting.
Take the second chocolate cake and place this cake on top of the first and frost with chocolate buttercream
Place the third cake on top of the second and frost the sides and top of the cake with chocolate buttercream, this is your base coat. Place it in the fridge to set for 20 minutes.
Place 1½ cups of chocolate buttercream in a piping bag and snip off the tip to make a ½ inch hole.
Remove the cake from the refrigerator and pipe a 4-5 inch section of frosting around the center of the cake (this is where the sprinkles will go). Use a bench scraper to smooth out this middle section (do not worry about the top and bottom portions of the cake looking rough, we'll deal with this later)
Add your sprinkles to the middle section of the cake, covering as much of the area as possible.
Add more frosting to your piping bag and draw thick frosting lines around the top and bottom of your sprinkle area (as if adding a border to hold in the sprinkles). Now fill in the rest of the top and bottom of the cake with the frosting and smooth it with an offset spatula.
Use a bench scraper, smooth out the top and bottom of the frosting you just added, careful not to press too hard or you'll knock off the sprinkles. Set into the fridge to set up for 20-minutes.
Using your gold paint, paint edges of the fault line you created and allow it to dry.
Pipe on your desired cake topping (I chose a rope feature) and add more sprinkles, if desired.

Notes

*Make your own edible paint by mixing a ½ teaspoon of gold luster dust with 2 teaspoons of vodka.
** If you need a little help, check out this YouTube tutorial

Chocolate Cake Recipe

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Author: Alyssa

Ingredients

1½ cup all-purpose flour
1½ cups granulated sugar
¾ cup Dutch-processed cocoa sifted
1½ tsp baking soda
1 tsp baking powder
1 tsp salt
¾ cup hot water
2 tsp instant coffee
¼ cup vegetable oil
¾ cup buttermilk room temperature
2 large eggs
2 tsp vanilla

Instructions

Preheat oven to 350F
Grease three 6-inch cake pans and dust with cocoa powder. Line bottoms with parchment then set aside.
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir on low to combine.
Dissolve the coffee in the hot water then set aside.
In a medium bowl whisk together the oil, buttermilk, eggs, and vanilla.
Temper the egg-milk mixture by slowly whisking in the hot coffee (you don't want to cook the eggs!)
Add the coffee-egg mixture to the dry ingredients and mix on medium for 2-3 mins. The batter will be very thin, that's okay!
Pour the batter evenly into the prepared pans. (I used a kitchen scale to ensure the batter is evenly distributed.)
Bake for 25-30 minutes, rotating the pans in oven halfway through. Bake until a cake tester comes out clean.
Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Black Chocolate Buttercream

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: Alyssa

Serves: 6 cups

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup vegetable shortening
2 tablespoons meringue powder
8 cups confectioners' sugar
½ cup unsweetened cocoa powder
¼ cup half & half (heavy cream or milk will work)
¼ teaspoon salt
2 teaspoons vanilla extract
2 teaspoons black food coloring

Instructions

In the bowl of a mixer, beat the softened butter, shortening, and meringue powder until creamy.
Add in the confectioners' sugar, cocoa powder, salt and vanilla extract. Mix on low to combine.
With the mixer on low, stream in the half & half until you have a thick, chocolate buttercream. Adjust the frosting consistency by adding 1 additional tablespoon of frosting at a time.
Add in the black food coloring and mix to fully combine.

Drip Cake Tutorial

May 21, 2019 by Alyssa

With bright colors, fun decorations, and lots of sprinkles, drip cakes create showstopping moments which is why I chose them as my April baking bucket list challenge.

This post is way overdue because drip cakes were my April baking challenge and here we are nearing the end of May. And, while I did complete this bucket list item in April, I’ve been a bit tied up with work and life to get a blog post up.

Since April’s my birthday month, I thought it was only appropriate to choose a cake for my April baking challenge and chose to knock out this challenge by making the drip cake as my own birthday cake. I love drip cakes because they are so over the top. They’re typically made with bright colors, fun topper decor, and lots of sprinkles (my favorite!) making them perfect for a birthday celebration while creating real ‘wow’ moments when others see them.

What I really enjoyed about this challenge was that a few weeks after completing my own birthday drip cake, my friend Vanessa asked me to make her a 30th birthday cake giving me another opportunity to practice my drip technique — which is now something I believe I’ve truly mastered.

White Chocolate Ganache Drip

What I learned about drip cakes is that the ‘drip’ part is really the simplest and quickest part about the entire decor. It’s really nothing more than a chocolate ganache that’s been cooled to room temperature then spread over the top and slowly pushed over the edge of the cake. I then used a piping bag to make additional drips along the edge of the cake.

Chocolate cake with mocha filling & vanilla Swiss buttercream

For a drip cake’s chocolate ganache, you can use either white chocolate chips and heavy cream then tint the ganache to a color of your choosing with food coloring (be sure to choose chocolate food coloring or add color-flo to your chocolate before adding gel or you may seize up your chocolate) or you can use colored melting chocolate, like Candy Melts. The key to the drip though is ensuring it’s cooled to room temperature. If it’s not properly cooled, the ganache will melt the frosting on the cake and cause your colors to bleed.

Below I share my ganache recipe!

Swiss Meringue Buttercream

This drip cakes challenge also gave me the opportunity to practice my Swiss meringue buttercream recipe. I love Swiss meringue buttercream because it’s so light and silky smooth. However, it intimidated me because it involved cooking egg whites and sugar over a double boiler then whipping that into a meringue before finally adding in the butter.

What I learned while making Swiss meringue buttercream is, much like the ganache, the importance of cooling the meringue before adding the butter. If the whipped meringue is too warm when the butter is added, the butter ends up melting which result in either frosting that’s more like soup or frosting that tastes like straight up butter.

The trick I learned here is to chill the bowl of my stand mixer in the fridge which helps quicken the cooling process. I use a different bowl for the double boiler then transfer the cooked egg whites & sugar into the chilled bowl to whip into a meringue. Once the meringue forms stiff peaks and the meringue & bowl are both no warmer than room temperature, I begin to add the butter which forms into the deliciously light buttercream.

Below I share my Swiss buttercream recipe!

Cake Toppers

Since cakes take a ton of work, I chose to keep my cake toppers simple. For my own birthday cake, I created striped meringue cookies which, like the Swiss buttercream, is cooked egg whites & sugar whipped to stiff peaks. I then striped a piping bag with gel food coloring and used a 1M frosting tip to make tall swirls. Later, I colored the remaining meringue and made little dots all of which dried in the oven for 2-hours until set. (Find the meringue cookie recipe here!)

For added height on my cake, I used white candy melts to make thin sheets of chocolate and added colorful sprinkles on top. Once hardened, I broke the chocolate into pieces to add dimension to the cake.

My friend requested a specific cake for her birthday so I made cactus cookies out of my go-to sugar cookie dough and decorated them with flood frosting, created royal frosting cacti flowers, and added cactus ‘tines’ using food decorating pens.

Overall, I’m so happy I chose drip cakes as my April baking bucket list challenge. I love the end results and they’re cakes I’m very proud of. However, after creating two complicated cakes back to back, I’m sure glad my May baking challenge is simple, just classic lemon bars and homemade raspberry sauce.

Vanessa’s drip cake: lemon poppyseed cake with cream cheese filling & vanilla Swiss buttercream

Have you ever made a drip cake? What would you use as cake toppers on top of your drip cake?

Check out the full Baking Bucket List here.

Chocolate Ganache Drip

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: Alyssa

Serves: ½ cup

Ingredients

1 cup white chocolate chips or 1 cup candy melts
⅓ cup heavy cream

Instructions

Place the chocolate into a medium sized bowl and set aside.
In a small saucepan, heat the heavy cream until it just begins to boil with tiny bubbles around the edges.
Pour the heavy cream over the white chocolate and let it sit for 1 minute.
Using a whisk, mix together the chocolate and cream until it's fully blended. Then mix in your coloring.
Let the ganache cool to room temperature for about 15 minutes before creating the drip onto the cake.
Pour a small portion of the ganache onto the top of the cake and using an offset spatula gently smooth it over the top and over the edge.
Put the remaining ganache into a piping bag and cut a small piece off the tip. Use the piping bag to add more drips along the edge of the cake or to elongate drips that have already started.
Place in the fridge to set completely before adding topper decorations.

Swiss Meringue Buttercream

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

Author: Alyssa

Serves: 6 cups

Ingredients

4 ounces egg whites (fresh, not packaged)
8 ounces granulated sugar
12 ounces unsalted butter, softened to room temperature and cut into 1-2 tablespoon-size pieces
a pinch of salt
2 tablespoons vanilla extract

Instructions

Place the bowl of your stand mixer in the fridge to chill for 15-20 minutes while you cook the egg whites & sugar.
In another large bowl, whisk together the egg whites and sugar until foamy.
Create a double boiler on the stove with the large bowl your egg whites are mixed into until the water is just simmering (ensure the water doesn't touch the bowl on top of the double boiler).
Whisk the egg whites and sugar together on top of the double boiler constantly until the mixture reaches 165°F to 180°F -- this is when the egg whites will be cooked and the sugar melted.
Remove the bowl from the double boil and transfer the egg white mixture to the chilled bowl of your stand mixer.
Whip the egg whites in the bowl of your stand mixer on high using the whisk attachment until stiff peaks form, about 10-minutes. Once stiff peaks form, check to ensure both the bowl and egg whites are at room temperature. If they are too warm, you will melt the butter. If still too warm, place in the fridge to cool or use ice packs on the bottom of the bowl to cool the meringue and bowl.
Once the meringue and bowl are cooled, switch to the paddle attachment and begin adding your butter with the mixer on low speed. Do this gradually over 5-7 minutes. If the mixture begins to break, just keep mixing. Once the butter is fully added, increase the mixer speed to high for 2-3 minutes until the frosting is light and fluffy. At this point, you can add the pinch of salt, extract and if desired, food coloring.

Notes

This recipe should yield you enough to frost and fill a 10″ double layer, round cake or about 2½ dozen standard cupcakes. Or fill & frost a 6" 3-layer cake. Or frost the outside of a 4 layer 8" cake.

Celebrate America with a Patriotic Red, White & Blue Cake

June 23, 2018 by Alyssa

This Patriotic Red, White & Blue cake is perfect for upcoming 4th of July celebrations. It’s a show-stopper of a cake with the vibrant red and blue layers striped with a tangy cream cheese frosting.

I really enjoyed the process of making the Milk Bar Birthday Cake and chose to use the same technique for my Patriotic Red, White & Blue Cake. However, I wasn’t a fan of the overall Milke Bar Birthday Cake flavor. It was much too sweet for my liking and although I do enjoy baked goods with a hint of salt, the salt in the cake, again, was more than I preferred.

Since the Milk Bar Birthday Cake assembly process is fun, easy, and creates a stunning cake, I used the same technique to create my Patriotic Red, White & Blue cake. My recipe modifications resulted in a cake that’s less sweet when compared to the traditional Milk Bar recipe. The cake also has less of a salty finish and overall, it’s easier to make.

Although I enjoyed the multi-layer texture of the Milk Bar Birthday Cake, it required a lot of time to make — cake, frosting, crumbs, milk soak. The Patriotic Red, White, and Blue cake has fewer components (no soak or crumbs) which make it easier to bake and assemble because I’m all about saving time and dishes!

Rather than getting too fancy with the Patriotic Red, White & Blue Cake decorations, I chose to keep things simple on top with a few dollops of vanilla buttercream, a light dusting of , and a few shimmery to mimick fireworks on the 4th of July!

Here’s to celebrating America with cake, friends, and fun. Happy 4th of July, y’all!

5.0 from 6 reviews

Patriotic Red, White & Blue Cake

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Author: Alyssa

Ingredients

½ unsalted butter, softened
⅔ cup shortening, like Crisco
2½ cups granulated sugar
36 tablespoons light brown sugar, packed
6 large eggs
1 cup whole milk
⅔ cup vegetable oil
4 teaspoons vanilla extract
4cups cake flour
3 teaspoons baking powder
1½ teaspoon kosher salt

Instructions

Preheat oven to 350 degrees F. Spray 2 quarte sheet pans with non-stick cooking spray and line with parchment paper.
In a small bowl, combine the milk, vegetable oil, and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, and salt.
Cream together the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment for 2-3 minutes.
Add the eggs, and mix on medium-high for 2 to 3 minutes.
On low speed, gradually pour in the milk mixture.
Increase the speed and combine on medium-high for 2-3 minutes until fully emulsified.
On low speed, add the flour mixture and mix just until the batter comes together.
Split the cake batter into two bowls (use a scale to ensure even measurement).
To one bowl, add 4-6 drops red food coloring and gently stir until fully distributed.
To the other bowl, add 4-6 drops blue food coloring and mix until combined.
Pour each cake batter into the prepared quarter sheet pans.
Bake the cake for 30 to 35 minutes.
Let cool completely before removing from pan.

5.0 from 6 reviews

Cream Cheese Frosting

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Prep time

15 mins

Total time

15 mins

Author: Alyssa

Serves: 1

Ingredients

½ cup unsalted butter, softened
¼ cup vegetable shortening
2 ounces whipped cream cheese
2 tablespoons corn syrup
1 tablespoon vanilla extract
2¼ cups powdered sugar
½ teaspoon kosher salt
Pinch baking powder

Instructions

In a small bowl, whisk together the corn syrup and vanilla extract.
Cream together the butter, shortening and cream cheese in the bowl of a stand mixer until smooth.
With the mixer on its lowest speed, pour in the corn syrup mixture and beat for 2 minutes until glossy.
Add the powdered sugar, salt, baking powder and mix until smooth.

5.0 from 6 reviews

Buttercream Frosting

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Prep time

15 mins

Total time

15 mins

Author: Alyssa

Serves: 1

Ingredients

¼ cup unsalted butter, softened
¼ cup vegetable shortening, like Crisco
1 tablespoon vanilla extract
1 tablespoon meringue powder
2-3 cups powdered sugar
2-3 tablespoons whole milk
pinch of salt

Instructions

Cream together the butter, shortening, vanilla extract and meringue powder in the bowl of a stand mixer until smooth.
With the mixer on its lowest speed, add in 1 cup of powdered sugar and 2 tablespoons milk and mix until combined.
Add in an additional cup of powdered sugar and salt and mix until combined.
Depending on the consistency add in more sugar or milk until mixture becomes a stiff buttercream for piping.

5.0 from 6 reviews

Patriotic Red, White & Blue Cake Assembly

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Prep time

20 mins

Total time

20 mins

Author: Alyssa

Serves: 1

Ingredients

1 red quarter sheet cake
1 red quarter sheet blue cake
1 recipe cream cheese frosting
1 recipe buttercream frosting
patriotic sprinkles
gold star toppers
2 strips of acetate, each 3 inches wide x 18 inches long
1 6-inch cake cutter

Instructions

Using a 6-inch cake cutter cut two 6-inch cakes out of each of colored cakes (for a total of 4 round cakes).
Set cut cakes aside for asseembly and discard the remaining cake or save for making cake balls.
On a cake plate or stand, spread a tablespoon of cream cheese frosting and place the 6-inch cake cutter into the center of the cake stand, centering it around the cream cheese frosting. Line the inside of the cake ring with the first strip of acetate.
Layer 1: Place one blue cake into the cake cutter/acetate. Using a spatula, spread one-third of the cream cheese frosting in an even layer over the blue cake.
Layer 2: Carefully tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall. Set one of the red cakes on to the frosting and layer half of the remaining cream cheese frosting onto the red cake in an even layer.
Layer 3 & 4: Place the second blue cake onto the frosting. Spread the remaining cream cheese frosting in an even layer onto the blue cake and top with the remaining red cake (you do not frost the top of the red cake just yet).
Transfer the undecorated cake to the freezer and freeze for at least 8 hours.
At least 2 hours before you are ready to serve the cake, remove the cake from the freezer and let it thaw for 10-15 minutes. Gently remove the cake ring and acetate from the cake by carefully pulling the ring upwards.
Place the buttercream frosting into a piping bag with a 1M star tip.
Decorate the top of the cake using the buttercream frosting by making large star-shaped dollops of frosting on top of the cake.
Complete the cake deocrations by adding the patriotic sprinkles and 8-9 gold star toppers to the center of the cake
Let the cake defrost completely before serving.

Celebrating 31 Years with Momofuku Milk Bar Birthday Cake

April 20, 2018 by Alyssa

In celebration of feeling young and not put together, I made myself the ultimate birthday cake, the Momofoku Milk Bar Birthday Cake. It just SCREAMS happy birthday, probably because it’s loaded with sprinkles and I loved the idea of making my own birthday cake to share with others.

Today’s my birthday. The big 31. Is that big? I honestly don’t feel that much different than when I was 25, or 18 as a matter of fact. Maybe my life is a little bit more together but in reality, I still kind of feel like a kid who’s trying to figure it all out.

Do you remember when you were a freshman in high school and you passed a senior in the hallway, and you were like ‘OMG, they’re so old and mature…and cool?!’ (No, just me? ) Well, all my life I’ve felt like I’d hit a certain age and be like NOW I’m an adult, I’ve made! I. Am. Mature.

But in reality, I AM an adult but I still feel like a kid. I’m still trying to figure everything out, learning, growing, exploring….

I think that’s a good thing though, right?

Thinking about it, I never want to get to the point in my life where it feels like ‘Now I know everything! I have nothing left to learn.’

I think that’s what’s awesome about growing up — I’m old(er) but still feel young and curious. And I’m totally okay that my life is ‘together’ but definitely NOT together all at the same time.

In celebration of feeling young and not put together, I made myself the ultimate birthday cake which in my mind, is the Momofoku Milk Bar Birthday Cake. I’ve never had this cake but to me, it just SCREAMS happy birthday, probably because it’s loaded with sprinkles. And I realllllyyy love sprinkles.

I found the original Milk Bar Birthday Cake recipe online and made it exactly as written. The Milk Bar Birthday Cake has 4 key elements

Funfetti Cake, and not just any Funfetti Cake. It’s seriously the BEST funfetti cake you’ll ever taste so don’t even think about subbing a box mix here. Nothing beats homemade, from scratch cake.

Vanilla Birthday Cake Milk soak, or as I lovingly refer to, cereal milk. Really it’s just milk & vanilla extract mixed together but it’s still delicious and it’s key to creating a moist cake.

Vanilla Birthday Cake frosting that’s decadently creamy with a hint of tang from cream cheese.

The Birthday Cake Cookie Crumb which tastes like crunchy cookie bits with a sweet, vanilla buttery taste, and sprinkles, obviously.

Once you layer all of these sweet birthday cake flavored creations together, you freeze the Milk Bar Birthday Cake for at least 12 hours. I’m pretty sure this is done to help the vanilla-y, sugary, sprinkle flavors marinate (because cakes need to marinate, right?) and everything becomes ridiculously intense.

After that, it’s time to celebrate! Sing! Slice! Eat!

I’m pretty sure I’m going have to make the Milk Bar Birthday Cake part of my regular birthday celebrations until forever. Or at least until I’m too old to do the dishes.

Have you ever tried the Milk Bar Birthday Cake? How do you celebrate your birthday?

Funfetti Cake Batter Ice Cream Cookie Sandwiches

August 1, 2017 by Alyssa

Funfetti Cake Batter Ice Cream Cookie Sandwiches pair the classic flavors of vanilla sugar cookies with craveable cake batter ice cream and a mountain of sprinkles to create the perfect summertime treat.

There’s seriously something about sprinkles and birthday cake flavored treats that make me so ridiculously happy. Like a little kid who just got a bike happy. Like a 5 year old ON her birthday eating cake and ice cream, happy. And these Funfetti Cake Batter Ice Cream Cookie Sandwiches are just that. They are the definition of ‘You can have your ~~cake~~ cookie & eat it too!’

I’ve taken the classic sugar cookie, loaded it with TWO kinds of sprinkles, a heavy pour of vanilla and stuffed them with cake batter ice cream which is loaded with even MORE sprinkles.

It’s sprinkles, on sprinkles, on sprinkles! And what better time to enjoy a colorful, ice cream cookie sandwich than in the midst of a summer heatwave!

In addition to sprinkles, my Funfetti Cake Batter Ice Cream Cookie Sandwiches also feature Halo Top Birthday Cake ice cream which has an abundance of sprinkles itself!

If you haven’t guessed by now, I really love cake batter flavored desserts that come loaded with sprinkles (as evident with my Cake Batter Cheesecake and No-Bake Cake Batter Cake Balls) which made Halo Top’s Birthday Cake ice cream an easy choice for this dessert.

Around the web & blogosphere, Halo Top has been promoted as a healthy ice cream and although it does have less sugar & fat and more protein that the Ben & Jerry’s sitting next to it in the freezer aisle, let’s be real here — ice cream is not a health food.

Is it part of a healthy diet? YES! Eating ice cream is good for your mental health, it’s a food that probably brings you joy and if you like ice cream, you should eat it! If you’re looking for an ice cream that ‘isn’t as bad as all the others’ than Halo Top is your jam.

And in my opinion, Halo Top is pretty darn delicious when compared to other lighter ice creams on the market. I’ve tried a few flavors of Halo Top but the Cake Batter flavor is definitely my favorite and it inspired my Funfetti Cake Bater Ice Cream Sandwiches! The Cake Batter flavor pairs perfectly with the chewy, vanilla, sprinkle-filled sugar cookies and together with the buttery, melty ice cream, creates a (birthday) party in your mouth!

If you’re really into sprinkles, feel free to roll the Funfetti Cake Batter Ice Cream Sandwiches into sprinkles before serving! Because let’s be honest, there’s no such think as too many sprinkles.

5.0 from 4 reviews

Funfetti Cake Batter Ice Cream Cookie Sandwiches

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

Author: Alyssa

Serves: 12

Ingredients

1 cup unsalted butter, softened
1½ cups granulated sugar
2 eggs
2½ teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup colorful sprinkles
2 tablespoons rainbow nonpareils
2 pints Halo Top Birthday Cake ice cream

Instructions

Preheat oven to 350*F
Line two baking sheets with parchment paper or silicon baking mats and set aside.
In a medium sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the softened butter until creamy, about 2-3 minutes.
Add in the granulated sugar and beat again until light and fluffy, about 2 minutes.
Add in all of the vanilla and 1 egg at a time, thoroughly mixing before adding the next egg.
In three separate additions, add the flour mixture to the butter, sugar, and eggs thoroughly combining the flour before the next addition.
Remove the mixing bowl from electric mixer. Lightly grease your hands with a touch of vegetable oil or softened butter and mix in both the sprinkles and nonpareils by hand.
You may need to knead the dough lightly in the bowl to fully distribute the sprinkles throughout the dough and combine any remaining bits of flour at the bottom of the bowl.
Once the sprinkles are fully combined, scoop out mounded tablespoons of dough and place them on the prepared baking sheet, about 2 inches apart. Lightly pat each dough ball down into a half-inch disk. Bake in the oven for 10-12 minutes until lightly golden and the center is just set.
Remove from oven and let cool 2-3 minutes on the cookie sheet before transferring to a wire rack to cool completely.
To assemble the ice cream sandwiches, place 2-3 tablespoons of ice cream on one cooled Fufetti Cookie and top with the second, pressing down lightly to secure.
If you’re feeling frisky, roll the ice cream part of the sandwich in additional sprinkles for decorations. Serve immediately.