Guaranteed to be adored by all, this sprinkle-licious funfetti cake is both whimsical and fun, and is as much a treat for the eyes as for the tummies! Well drink to that!
- Preheat oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 22cm round cake pans and a 6.5cm deep, 18cm round cake pan. Line bases and sides with 3 layers of baking paper, extending paper 5cm above edges of pans.
- Whisk eggs, vanilla, milk and oil in a large jug. Sift flour, baking powder and bicarbonate of soda into a large bowl. Stir in sugar. Make a well. Add egg mixture. Whisk to combine. Whisk in boiling water. Stir in 1 1/3 cups sprinkles. Divide mixture evenly among prepared pans.
- Bake cakes for 1 hour or until a skewer inserted into the centre of cakes comes out clean. Stand cakes in pans for 10 minutes. Turn, top-side up, onto wire racks lined with baking paper. Set aside to cool completely.
- Trim tops of cakes to level, if necessary. Cut small cake in half horizontally.
- Make Marshmallow Frosting: Using a handheld mixer, beat egg whites, sugar and 1/4 cup water in a large heatproof bowl until well combined. Place bowl over a saucepan of simmering water. Cook, beating constantly, for 12 to 15 minutes or until sugar has dissolved. Remove bowl from heat. Beat for a further 5 minutes or until frosting has cooled.
- Place 1 large cake onto a serving plate. Working quickly, spread 1 cup of frosting on top of cake. Top with remaining large cake. Spread top and side of cake with about 3⁄4 of the remaining frosting.
- Place 1 small cake half onto centre of large cake. Spread top with 1/2 cup of remaining frosting. Top with remaining small cake half. Spread top and side of cake with remaining frosting.
- Carefully arrange champagne glass on top of cake. Spoon some of the remaining sprinkles inside the glass. Decorate cake with remaining sprinkles. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set