Funfetti Frenzy

This is a review from Alysha’s kitchen.

It’s not often that I get to relive my childhood in such a delicious fashion. Most of my favorite treats are off limits due to the dreaded g-word. So when I found Pillsbury’s gluten-free Funfetti cake in my local Wal-Mart, it took about half a second before the box was sitting in my cart. In my daze I accidentally bought Betty Crocker rainbow sprinkle frosting, which is good as far as store-bought goes, but I have to admit I was disappointed when I got home… I wanted this to be a pure Pillsbury experience.

I decided to make a double layer cake because I’m practicing the art of layers and frosting cakes so they are pretty. I’m making my own wedding cake in August so I need all the practice I can get. It’s a work in progress but I’m certainly getting better.

Now, something you need to know is that when I make a box cake I never follow the instructions. Pillsbury has two recipes to follow, one with whole eggs and one with egg whites. I went with the whole egg recipe because the Funfetti I remember had that gorgeous, rich yellow cake color to it. It tasted just as buttery and rich as it looked too so naturally I wanted to try to copy that cake from my memories.

The recipe called for three eggs but I put four. It called for 1/3 cup of oil but I used 1/3 cup of butter flavored shortening. It wanted water; I used milk. I also licked the spoon but I don’t think that was in the recipe at all, something about raw eggs or whatever. I always make my box cakes this way (batter sampling included). I think it makes them better, especially the gluten free ones. A trip in the oven at 350 degrees for half an hour and I had myself two 9 inch cake layers that literally smell like birthday parties.

DSC_0917before

DSC_0920after

The layer that was a little too full did sink a little after this picture. I learned that this cake does not hold up well to the concept of layer. A 13 by 9 pan would have be much more appropriate.

I didn’t get too fancy with the frosting, I just gave it a thin layer all over. I was more interested in practicing a new method for making frosting roses I found on a different food blog. Check out this link for more information: http://natashaskitchen.com/2013/05/10/how-to-make-easy-frosting-roses-a-video-tutorial/

I should have refrigerated the frosting or used a proper buttercream to make these roses as they sort of melted into rest of the cake but I covered them with sprinkles to hide the imperfections. Sprinkles make everything better right? Here is the finished product.

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Now to the part you have been waiting for… the actual review! The cake was very moist and delicious. The layers, I’ll admit, were a bad idea because it was a bit too soft but that soft cakey texture was exactly what I was looking for. It looked and tasted just as rich and buttery as I was hoping for. My fiancé even skeptically asked if it was really gluten free after the first bite. That response is what I always hope for when someone tries my baked goods. In short, this cake was everything I remembered about the Funfetti cake of my childhood, which is rare for a gluten free version. Hats off to you Pillsbury!

One comment

  1. glutenfreealaska says:

    Next day cake was moist, buttery, take your breath away goodness. OH my I have to have more of this and very soon!

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