Funfetti cake from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 217) by Molly Yeh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can make 1 cake or 24 cupcakes.

  • Sparkles75 on August 13, 2022

    Caveat: I converted cups to grams myself which can be tricky when taking in to consideration American cup sizes vs Aussie. I made a double layer cake and it didn’t rise well. I used new baking powder so it most likely was a conversion error on my part. The cake itself was really delicious so I’m keen to try again using self raising flour to see if that make a difference. The buttercream icing was okay but honestly I used 2/3 of the amount and it made the cake too sickly for our tastes. Next time I will do a single layer and a simple icing as the cake texture and taste is interesting enough

  • Rutabaga on January 01, 2017

    For a kid's birthday cake, this one is a step up from the saccharine-sweet, hydrogenated oil-frosted ones you can buy at the store. It's so pretty! But it's also pretty sweet - a huge hit with kids, but the adults still seemed to like it, too. I made only two layers using 8-inch pans, and that worked out fine. I also made an additional half recipe (using cake flour instead of the all-purpose flour and cornstarch mix, as I had run out of cornstarch) to make twelve cupcakes. Still, I only made a single batch of the icing, which turned out to be just right for frosting both the layer cake and cupcakes without overwhelming them. For decoration, I rolled the cupcake tops in sprinkles, and pressed sprinkles onto the side of the layer cake, then added a happy birthday message on top. Most importantly of all, the birthday boy loved it! Happy first birthday, baby!

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