funfetti

The sweet, rich, sprinkle-filled dough satisfies cookie dough cravings, and it’s safe to eat raw. No eggs. The cookie dough balls are fast and easy to make, and perfect for when you just need a quick treat. You can whip a batch up in less than 10 minutes and they keep for months. They taste like real Funfetti cookie dough and there’s plenty of sprinkles with just the right amount of white chocolate chips for flavor. I haven’t tried baking this dough and recommend trying my Softbatch Funfetti Sugar Cookies if you want baked cookies rather than dough.

FUNFETTI®-Inspired Cookie Dough Balls

unsalted butter, softened (1 stick)

sugar

light brown sugar, packed

vanilla extract (not teaspoon)

all-purpose flour

baking soda

salt,

milk

white chocolate chips

sprinkles

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the white chocolate chips, sprinkles, and beat on low speed until just combined, about 30 seconds. If your dough seems dry or crumbly, add milk or cream, 1 tablespoon at a time, until dough comes together. Conversely, if your dough seems too wet, add flour 1 tablespoon at a time until dough comes together.

Using a 2-inch cookie scoop or your hands, form...

Using a 2-inch cookie scoop or your hands, form approximately 13 equal-sized mounds of dough and roll into balls. Serve immediately. Cookie dough can be stored in an airtight container in the refrigerator for at least 1 month, or in the freezer for up to 6 months.

Spread some Disney cheer by making a batch of Edible Cookie Dough with mini Oreos on top for dessert. Lots of colorful sprinkles and heat treated flour make this edible cookie dough recipe a fun and safe treat for everyone.

Edible Cookie Dough - Disney Copycat Recipe

unsalted butter, softened

vanilla extract

salt

all purpose flour (heat treated)

Tablespoons milk

Tablespoons sprinkles (jimmies)

mini Oreos

Beat the butter, sugar, and vanilla until creamy.

Add the salt, flour, and milk and mix...

Add the salt, flour, and milk and mix again until a soft dough forms.

Stir the sprinkles in gently.

Serve in little cups with mini Oreos.

You’ve probably seen rolled ice cream all over your Instagram feed, but you can actually make this Thai dessert recipe at home. And the best part: There’s no fancy equipment required, just a sheet pan. Oh, and all you need is heavy cream, condensed milk, salt, and whatever toppings you like best. Looks like ice cream dreams do come true.

DIY Rolled Ice Cream Recipe by Tasty

heavy cream

sweetened condensed milk

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Tasty

Whisk the heavy cream, condensed milk, and salt in a bowl.

Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.

Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they’re evenly distributed.

Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn’t melt while rolling.

After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.

Place the rolled ice cream in a chilled bowl and top with any toppings you desire.

https://vid.tasty.co/output/43755/mp4_640x640/1500080104

This Funfetti layer cake is perfect for birthdays, celebrations or just because! Soft and moist vanilla funfetti cake layers, paired with silky vanilla buttercream and filled with homemade strawberry jam. Delicious!

funfetti cake recipe

eggs (room temperature)

unsalted butter

240 g white granulated sugar

g all-purpose flour

baking powder

sour cream (room temperature)

50 g whole milk (room temperature)

80-100 g confetti sprinkles

strawberries

g white sugar

lemon juice

white sugar

380 g whole milk

lemon juice/vinegar (for cleaning)

Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you&#x27;re not using a fan oven. Grease and line with parchment paper three 6' round cake tins. Alternatively, you can use two 8' cake tins.

In a medium bowl sift together flour, baking powder and salt. Whisk until combined and set aside.

In a measuring jug combine sour cream, whole milk and vanilla extract. These are your wet ingredients.

In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on a medium-high speed until pale and fluffy. (approx. 3 min) Stop the mixer and scrape down the bowl.

Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.

Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)Coat your sprinkles with a little bit of flour and fold them in your batter using a silicone spatula.

Divide the batter evenly among the 3 tins and bake for 20-25 minutes or until skewer inserted in the middle comes out with a few crumbs (not traces of uncooked batter). Do not overbake it.

Once they&#x27;re done, let the cakes cool for 10-15 minutes on a wire rack before removing them from the pans to cool completely. They will continue to cook in the pan, so it&#x27;s better that the skewer is not entirely clean. Otherwise, your cake will overbake and that will cause dryness.

For Vanilla Cake:

Cook strawberries with sugar and squeeze of a lemon juice over a medium-high heat until it reaches boiling. Using a potato masher, mash strawberries. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It&#x27;s better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour. I like to have small strawberry pieces here and there, but if you want your jam to be extra smooth then strain it through a sieve or blitz with a hand blender. Cover it with cling film and leave it to cool in the fridge.

For the strawberry jam:

In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 15 minutes. The moment you realize it's thicker, cook for another 3-4 minutes.&nbsp;

Once it's done, put a cling film over it touching the surface to prevent "skin" forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.

Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it&#x27;s pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it&#x27;s all nicely incorporated and with no lumps. Add vanilla extract and mix until everything is combined.For decorating purposes, leave a tablespoon of buttercream for each desired sprinkle colour - I made 4: blue, red, yellow, pink. Mix it with gel food colouring. Start by adding just a tiny bit if you want pastel colours, instead of bright.

Vanilla buttercream:

Clean the bowl of your stand mixer, as well as the whisk attachment, using a little bit of lemon juice or vinegar and a clean paper towel. This way we&#x27;re eliminating traces of grease which could make making meringue impossible.Combine the egg whites, sugar and a pinch of salt in a prepared bowl and put over a bain marie (a pot of simmering water). Stir constantly with a whisk to make sure the egg whites cook evenly. The mixture is done when it&#x27;s hot and the sugar is completely dissolved. Rub a little bit of the mixture between your clean thumb and forefinger to test for graininess. If you can feel sugar granules, cook the egg whites some more.Ideally, the mixture should reach 70°C or 160°F. But if you don&#x27;t have a thermometer, just make sure it&#x27;s hot and smooth.

Wipe the bottom of the bowl, place it on your stand mixer and mix on high speed using a whisk attachment until you get stiff peak meringue and the sides of the bowl are cool to the touch. This could take anywhere from 5 to 15 minutes.Meanwhile, preheat your oven to 100°C (210°F) and line a baking sheet with baking paper. Use some prepared meringue to stick the paper to the tray, so it won&#x27;t slide and move while you&#x27;re piping.Put the meringue in a large piping bag fitted with Wilton 4B french star nozzle. Or Wilton 2A round nozzle for classic meringues like on my Banana Dulce de Leche Cake.Holding your piping bag vertically, pipe meringue kisses. Bake them in a preheated oven for 45 minutes, or until you can pick them up without sticking.

Meringue kisses

Using a cake leveler or a long serrated knife level the tops of your cakes if needed.

In the middle of your cake board or a serving plate put some buttercream to stop the cake from moving around.

Place one cake layer on a cake board or a serving plate. Using a small offset palette knife or a piping bag, spread the frosting over the cake and drizzle some berry jam over the frosting. Top it with the next cake layer and repeat the process.

Place final layer on top, upside down, and do a thin crumb coat on the cake. Chill for 20-30 minutes in the fridge before final decorating.

Once cooled, frost and smooth the top and sides of the cake with remaining frosting. Place it back in the fridge before doing brush strokes with coloured buttercream for sprinkle effect.

Using a small brush or a palette knife, paint your buttercream with colours of your choice. Bigger cakes can handle more colours ( more surface to paint) and I suggest for smaller cakes limiting your colours to 4-5.

Pile up meringiue kisses on top and your cake is ready! :)

Assembly:

Celebrate just about any occasion with these funfetti pudding cookies! Dry instant pudding mix helps to give these cookies a bakery soft and flavorful texture; while also giving those signature buttery and crispy edges. Go grab your sprinkles and make a batch of these festive cookies STAT!

Funfetti Pudding Cookies

all purpose flour

vanilla dry mix

(1 stick)

almond

rainbow sprinkles

Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silpat liner. Note: depending on the size of your baking sheet, you may need to use two.

In a medium bowl, combine the flour, dry pudding mix, baking soda, and salt together. Set aside.

In a large mixing bowl with a handheld electric mixer (or stand mixer fitted with the paddle attachment) cream together the butter and sugar until light and fluffy, about 3-4 minutes.

Scrape down the sides of the bowl, if needed to make sure that no bits are left behind. Then add in the egg and almond extract and continue beating together until just combined.

Next, add in the dry ingredients and with your mixer on the lowest setting, slowly mix everything until just combined- being careful not to over mix the dough. Lastly, toss in the sprinkles and mix together again until everything is incorporated and just combined.

Use a medium-sized cookie scoop to scoop the dough into balls. I like to scoop the dough into the scooper and then press it in to make sure it&#8217;s full. Then I simply drop it out onto my baking sheet. Note&#8211; I prefer not to roll the dough into balls (the former method I mentioned helps to create those aesthetic cookie ripples on the surface) but you certainly can if you like. Place the cookie dough balls about 2 inches apart from each other to make room for spreading.

Bake the cookies for 10-11 minutes. The cookies will look undercooked upon coming out but will continue &#8220;cooking&#8221; as they sit. Allow the cookies to cool on the baking sheet for 5 minutes and then use a spatula to transfer them onto a wire rack to continue cooling.

Serve the funfetti pudding cookies (with milk of choice, if desired) and enjoy!

So easy to make and absolutely delicious🤗

Quin is not kidding! These FUNFETTI COOKIES are soft, buttery, chewy &amp; crispy! All of the characters for THE perfect cookie! YUM!!! This recipe will be on repeat!

Funfetti Cake Mix Cookie Bars are soft, chewy and loaded with sprinkles. These bars taste like cake batter and frosted sugar cookies in each bite!  Made with only 6 ingredients and takes less than 30 minutes from start to finish. Everyone will be hooked on this colorful and delicious dessert!

Funfetti Cake Mix Cookies Bars

funfetti cake mix

butter; unsalted

eggs

rainbow sprinkles;

vanilla frosting

Preheat oven to 350 degrees F. Grease a 13x9 inch baking dish or line with parchment paper, set aside.

In a large bowl mix together the cake mix, butter, eggs, vanilla extract and sprinkles until combined. Be sure not to over mix.

Transfer batter to prepared baking dish and bake for 13-16 minutes. Each oven is different so you want to keep an eye on these and be sure they don&#39;t over cook. You want your bars to be soft when you take them out of the oven. Let the bars cool.

Once cooled, spread cookie bars with frosting- I usually only use about half of the can of frosting. Top with sprinkles, cut into squares and enjoy.

Celebrate in style with this Funfetti Birthday Cake made from scratch. It&#39;s moist, sturdy, and covered in sprinkle goodness for a beautiful cake, perfect for any celebration or birthday.

Funfetti Birthday Cake

butter

flour

buttermilk

cream cheese (softened)

Prepare pans. Preheat oven

Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

Cream butter, sugar and vanilla together

In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in vanilla extract.

Combine wet ingredients

Use a fork to combine the eggs and buttermilk together in a bowl or 2 cup liquid measuring cup. Set aside.

Combine dry ingredients

In another mixing bowl stir together flour, baking powder, and salt.

Combine mixtures to make batter

Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the buttermilk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Gently stir in sprinkles. Do not over stir or colors will bleed.

Divide batter. Bake. Let cool

Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.

Make frosting. Decorate cake

To make frosting, beat softened butter together with cream cheese and vanilla extract and 2 cups powdered sugar until light and fluffy. Slowly add in remainder of powdered sugar and use milk to thin as needed. Frost and assemble cake layers with frosting in between, and to cover the outside. Decorate with additional sprinkles.

From scratch Funfetti Pancakes are the perfect way to start a celebratory day. Also known as Birthday Cake Pancakes, these easy homemade pancakes feature bright sprinkles and a scrumptious vanilla icing. No cake mix required.

Funfetti Pancakes (Birthday Cake Pancakes)

¾ cup rainbow sprinkles (not nonpareils)

almond extract

flavorless oil (avocado, vegetable or canola oil

Extra sprinkles

whipped cream

Vanilla Icing, recipe above

In a large bowl, measure out the flour,...

In a large bowl, measure out the flour, baking powder, baking soda, salt and sprinkles. Whisk together until incorporated.

In a small bowl, whisk together the milk,...

In a small bowl, whisk together the milk, eggs, vanilla extract and oil. Whisk together with a fork until combined—you want to ensure that the egg is incorporated. Why? We do not want random egg whites in our pancakes.

Pour the wet ingredients into the dry ingredients,...

Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture and rise of the pancakes.

Set aside the batter, and let it rest...

Set aside the batter, and let it rest for 5-10 minutes.

While the batter rests, heat a griddle or...

While the batter rests, heat a griddle or nonstick skillet over medium heat. We want the griddle to be hot, but not scorching hot.

Grease the pan lightly with butter or cooking...

Grease the pan lightly with butter or cooking spray.

Dollop the pancakes onto the preheated skillet when...

Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 2 tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.

When several bubbles have formed on the surface,...

When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.

In a food processor, combine the powdered sugar,...

In a food processor, combine the powdered sugar, milk and vanilla extract. Add a pinch of salt, too.

Blend until smooth.

Make a stack of pancakes, and serve with...

Make a stack of pancakes, and serve with the vanilla glaze, whipped cream and extra sprinkles.

One bowl brownies made with real white chocolate and loaded with chocolate chunks and colourful funfetti sprinkles.

Funfetti White Chocolate Brownies

(1 chocolate

(3/4 cup) unsalted butter

(3/4 cup) caster sugar

(1/4 cup) brown sugar

(1 cup) plain flour

funfetti sprinkles

Grease and line a square 8-inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large bowl, add 150 grams (1 cup) white chocolate and butter and pop in the microwave, stirring every 20 seconds, until completely melted.

Next, add the sugars and vanilla and stir until combined. Add the eggs, one at a time and mix again. Then add the flour and salt and mix until smooth. Roughly chop the remaining 50 grams (1/3 cup) white chocolate and stir into the brownie batter, along with the sprinkles. Pour brownie batter into prepared pan and smooth the top.

Bake brownies for about 30 minutes or until cooked through. Insert a skewer into the middle to see if comes out clean, or remove once the edges of the brownies are golden brown. Leave to cool completely before serving.

i used your recipe and it turned good but i replaced sprinkles with m&amp;ms as topping but they sanked into the brownie. do you have a solution for that? 😂

Really tasty but mine turned out like a cake rather than fudgy inside! Any ideas/tips?

This Funfetti Dip tastes like cake batter, but is made without cake mix! Loaded with sprinkles, this light and fluffy dip is the perfect party dessert!

Funfetti Cake Batter Dip Recipe

unsalted butter (softened)

(8 oz) package cream cheese (softened)

vanilla pudding mix

almond extract (optional, but delicious)

Nilla Wafers (for dipping)

Using your hand mixer, beat together butter and cream cheese in a large bowl.

Once fluffy, beat in sugar, pudding mix, vanilla, almond extract, and salt.

Once combined, slowly beat in sprinkles.

Fold in cool whip until combined.

Serve with 'nilla wafer cookies!

Creamy &amp; thick, healthy protein smoothie made the &#039;funfetti&#039; way!  Which means sprinkles, vanilla almond milk, vanilla Greek yogurt, vanilla protein powder, vanilla and frozen bananas.

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funfetti cake recipe

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