confetti

Oh my, this is not your normal marinara-based spaghetti casserole. The Rotel cheese sauce mixed with the delicious vegetables and spaghetti makes this dish special. It's cheesy with a bit of heat. We love all the colorful and crunchy vegetables in the casserole. This is great for a weekly dinner or a potluck. Serve with garlic...

Confetti Chicken Spaghetti Casserole

lb chicken breasts

stalk(s) celery, chopped

green pepper, chopped

c chopped onion

can(s) original Rotel tomatoes (10 oz each)

butter

can(s) English peas, drained (8.5 oz)

black olives (2.25 oz)

water chestnuts (5 oz)

oz pkg vermicelli, cooked

lb Velveeta cheese

oz cheddar cheese

Funfetti ooey gooey bars are filled with sprinkles and so easy to make! These cookie bars turn out ooey gooey and delicious.

Funfetti Ooey Gooey Bars

yellow cake mix

canola oil

heavy cream

rainbow sprinkles + 1 Tbsp rainbow sprinkles

white chocolate chips

tsp vanilla extract

Preheat oven to 350 degrees F and grease an 8 1/2" x 11" or 8" x 12" baking dish.

In a large bowl, mix together the cake mix and 1/4 cup of sprinkles.

Add the oil and egg and stir to combine. Then add the heavy cream and vanilla, and stir until combined.

Add the white chocolate chips and stir until chocolate chips are well distributed.

Spread into the pre-greased baking dish and level out with a spoon.

Sprinkle the top with the additional 1 Tbsp of sprinkles.

Bake for 30-33 minutes until a toothpick comes out clean.

Cool completely (possibly overnight), then cut into small squares.

This Confetti Cake Recipe is delicious, and moist, and holds up well for tiered cakes or carving.

Confetti Cake Recipe

1 (15.25 oz) white cake mix

cup (200 grams) sugar

½ cups (185 g) all-purpose flour (OR 1 cup of AP flour + ½ cup extra cake mix)

⅓ cup (360 ml) water

(5 ml) vanilla extract

tsp (5 ml) almond extract (or omit the almond and do 2 tsp. of vanilla)

4 egg whites (for true white)

cup (8 oz. or 25 g) sour cream

Tbsp. (30 ml) vegetable oil

rainbow jimmies

Mix all dry ingredients by hand using a whisk in a very large mixing bowl.

Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined.

Bake at 325° (time depends on the size pans used*). I bake cupcakes for 18 minutes or cakes in 8" round pan for 40-45 minutes.

Cool in the pan for 5-10 minutes then flip out onto a cooling rack to cool completely.

Fill &amp; frost with Vanilla Buttercream or Cream Cheese Buttercream.

I just love how happy confetti cakes are! This cake recipe comes out perfect every time, and it tastes great! 

Years ago, I learned the hard way not to use nonpareils! 

Confetti Birthday Cake

buttermilk,

vegetable oil

egg whites,

vanilla extract

cake flour

Splenda® Granulated Sweetener

baking powder

baking soda

salt

unsalted

sugar-free rainbow sprinkles

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.

In a bowl, whisk together ½ cup buttermilk and oil.

In another bowl, whisk together remaining buttermilk, egg whites, and vanilla extract.

In a bowl, whisk together flour, Splenda Sweetener, baking powder, baking soda, and salt. Add butter and mix with an electric mixer on low speed until mixture resembles coarse sand.

Add buttermilk-oil mixture and mix on low speed to blend. Add egg white mixture, one-third at a time, blending well after each addition. Add sprinkles and mix to distribute evenly in batter.

Pour batter into prepared pans. Bake for 30–35 minutes until a wooden pick inserted into center of cake comes out clean.

Cool cakes in pans slightly, then run a thin metal spatula around rim to loosen cakes. Transfer to a wire rack to cool completely before frosting as desired.

Three layers of homemade strawberry cake baked with sprinkles inside. Filled with strawberry filling and frosted with cream cheese frosting.

Strawberry Confetti Cake

round cake pans

Nonstick baking spray

Fine mesh sieve

Stand mixer

Food processor

Cake turntable

8-inch cardboard cake round

Piping bags

Round piping tip

Ateco piping tip

offset cake spatula

Cake scraper

acrylic disc

rainbow sprinkles

strawberries (2 cups)

milk

¼ cups (9 ounces) cake flour

sugar

table salt

unsalted butter,

strawberries,

¼ (1.76 ounces) granulated sugar

cornstarch,

lemon juice,

Chambord, optional

(13.2 ounces) powdered sugar, sifted

lemon juice

cream cheese,

strawberries

Rainbow sprinkles

Adjust an oven rack to the middle position...

Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside. Pulse rainbow sprinkles in a food processor until coarsely ground, about 8 to 10 pulses and set aside.

Microwave strawberries in a microwavable bowl, covered, until...

Microwave strawberries in a microwavable bowl, covered, until strawberries have softened and are juicy, about 5 minutes. Place strawberries in a fine mesh sieve set over a small saucepan and press with a rubber spatula to extract as much juice from the strawberries as possible. Discard strawberry solids. Over medium-high heat, bring the strained strawberry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean bowl and whisk in the egg whites and vanilla extract until combined.

In the bowl of a stand mixer with...

In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds. Give the batter a final stir by hand. Stir in the processed rainbow sprinkles into the cake batter.

Divide the batter between the prepared cake pans...

Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans halfway through baking.

Let cakes cool in their pans for 10...

Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.

STRAWBERRY CONFETTI CAKE

Place thawed strawberries in a blender or food...

Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.

Place strawberry puree in a small saucepan over...

Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.

STRAWBERRY FILLING

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.

Increase the speed to medium and beat until...

Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy. Stir in the rainbow sprinkles.

CONFETTI CREAM CHEESE FROSTING

Place one cake layer on an 8-inch cake...

Place one cake layer on an 8-inch cake board and place on a cake turntable. Fit a piping bag with a round piping tip or coupler and fill with about 1 1/2 cups frosting. Pipe a frosting dam around the edge of the cake. Add half of the strawberry filling in the center and spread out the filling in an even layer until it reaches the frosting dam.

Place the second cake layer on top of...

Place the second cake layer on top of the first one and gently press to adhere. Pipe another frosting dam around the edge of the cake and add the remaining strawberry filling in the center and in an even layer spread the filling until it reaches the frosting dam.

Top the cake with the last cake layer...

Top the cake with the last cake layer (bottom side up). Spread a thin layer of frosting over the top and sides of the cake to catch any loose cake crumbs. Be sure to not mix any of this frosting with your clean frosting. Place the cake in the refrigerator for at least 30 minutes to set.

Line an 8-inch acrylic disc with parchment paper...

Line an 8-inch acrylic disc with parchment paper by attaching it with a small amount of frosting. Apply a generous amount of frosting on the top of the cake and gently press the parchment paper lined disc on top, making sure it’s even and level. Place one hand on the top of the disc and apply frosting to the sides of the cake using a small offset cake spatula. Once the sides are frosted, gently press a cake scraper slightly against the acrylic disc and bottom cake board and using the cake turntable smooth out the frosting with each rotation, removing extra frosting and adding more frosting where needed. Once the frosting is smooth, refrigerate the cake for 30 minutes before removing the acrylic disc or cake board.

Once the cake has chilled and set, remove...

Once the cake has chilled and set, remove the acrylic disc by gently placing a small offset cake spatula or knife between the top of the cake and under the disc and rotate the cake turntable until the disc releases. Remove the parchment paper. Apply more frosting on the top fixing any holes where needed and smooth out the frosting by pulling the frosting towards the center, cleaning your cake spatula with each sweep.

Place remaining frosting in a piping bag fitted...

Place remaining frosting in a piping bag fitted with Ateco piping tip #808. Pipe 8 swirls along the top edges of the cake. Chill the cake for 15 minutes before topping with fresh strawberries and sprinkles. Sprinkle cake with a few more rainbow sprinkles and place a strawberry on top of each swirl and serve.

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Top 5 confetti recipes from across the web

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