Ooh that Funfetti® cake mix, the taste of nearly universal childhood nostalgia. I was very excited about this bake off and clearly you were too, with the landslide of instagram poll votes that propelled “confetti” or “sprinkle” cake as the winning nomination over plain vanilla cake. (For those of you asking if confetti cake is simply vanilla with sprinkles…I think so.) However, with this bake off, I had a burning question in mind to be answered: is my go-to sprinkle cake recipe (Milk Bar’s birthday cake) actually the best from-scratch sprinkle cake recipe out there?
In other words, have I needlessly been pouring effort into this rather time-consuming cake all these years when there existed a very easy alternative? Let’s investigate.
All cakes were baked the day of and all of the frostings were made the day before. Approximately 25 friends tasted and ranked the cakes to get the below scores. Each taster ranked each cake (ONLY) on a scale from 1-10 overall, each frosting (ONLY) overall, and then had to rearrange each cake (as a WHOLE) in order from favorite (1) to least favorite (9).
Ingredients: We used Gold Medal flour (because Stella Parks says she prefers it for cakes), Land O’ Lakes butter (because I felt like these butter-based cakes deserved a splurge and this is the brand that America’s Test Kitchen uses, as stated in their new cookbook!), McCormick artificial vanilla, McCormick real vanilla extract, Diamond kosher salt, and Kroger sugar. I also invested in some Fat Daddio pans for optimal cake baking.
Sprinkles: For confetti cake, bakers will universally advise using jimmies (or the long rainbow sprinkles) versus nonpareils, or the little balls, which are much more prone to bleeding color. I had always used Kroger brand jimmies in the past, but I purchased brand-name Betty Crocker jimmies for this bake off. However, the Betty Crocker jimmies bled color as soon they came into contact with moisture, causing streaky, unappealing greenish/grayish batter–so I ended up running to Kroger in the middle of the bake off to get my trusty Kroger jimmies.
Looking at the ingredients, the first 3 ingredients in Betty’s jimmies were sugar, palm kernel oil and corn syrup vs. sugar, cornstarch and palm oil in Kroger jimmies. My theory is that the cornstarch helps the Kroger jimmies keep their shape better while the higher ratio of oil and syrup in Betty’s jimmies cause them to melt and bleed faster. Kroger jimmies are the only brand I’ve tried and can recommend, but Sally recommends these and Deb of Smitten Kitchen recommends these!
Recipe selection: As always, it was very difficult to pick eight recipes (we added a boxed mix at the last minute!). The more I read about cake techniques, the harder it was to pick just eight–in the end, I narrowed down the options by only selecting recipes that had been specifically written in the style of a Funfetti® cake (e.g. not just a well-reviewed white cake that I would have to doctor with sprinkles). I tried to select a mix of classic internet-famous recipes as well as recipes that represented different permutations of butter/oil/shortening/eggs/egg whites and mixing methods.
Here’s a list of all the recipes with their fat + egg combinations and mixing methods for reference:
- America’s Test Kitchen (Butter + egg whites, reverse creaming)
- Baked (Butter + shortening + oil + egg + egg whites, regular creaming)
- I Am Baker (Butter + shortening + eggs, regular creaming)
- Momofuku (Butter, oil, shortening, eggs, regular creaming)
- Molly Yeh (Butter, oil, egg whites, regular creaming)
- Sally’s Baking Addiction (Butter + egg + egg whites, regular creaming)
- Sweetapolita (Butter + egg + egg whites, reverse creaming)
- The Kitchn (Butter + shortening + egg whites, reverse creaming)
And just FYI in case you aren’t familiar with the concept of reverse creaming:
- Traditional vs. reverse creaming: Traditional creaming beats butter and sugar together to incorporate air into the batter before adding eggs, then flour (at which point the protein in the flour will begin to activate once in contact with moisture). Reverse creaming generally begins by mixing together the dry ingredients, then beating in the butter so that the flour gets coated in butterfat before liquid (eggs) are added, slowing gluten formation. Here is a fascinating read (with great pics!) on reverse creaming: (I read her entire series on baking cake before the bake off)
- Speaking of eggs, during this bake off, I learned the answer to a benign question that I had never thought to ask: what is the difference between vanilla cake and white cake? According to Google, vanilla cakes can encompass both yellow cakes (generally made with whole eggs or just egg yolks) and white cakes (generally made with only egg whites).
So, I have never had such differing personal opinions from the final results. I think one factor that may have thrown off the rankings (in my opinion, which I will elaborate more on at the end, is that the frostings varied WILDLY and it was difficult for most tasters to separate the frosting from the cake when ranking both the cake-only and overall ratings. Thus, even if there was a really strong cake, a divisive frosting could cause it to tank in the overall score.
Throwing in a strong reminder that I am not a professional baker and these bake offs are done purely for fun. So take these results with a grain of salt! (Thanks Skyler for the data vizes!)
And now, for the extended cake analysis in order from #1 to #9:
Sally’s Baking Addiction’s Funfetti Layer Cake (Cake: 6.48 / Frosting: 7.44)
Sally’s all-butter cake yielded a thick, plush cake with a fairly heavy crumb with a great distribution of sprinkles and a flavor that was sort of reminiscent of a moist pound cake. It avoids being too heavy with a light and fluffy buttercream where you can just barely detect the sugar granules, a characteristic that I love in frosting. I’ve made a bunch of unsatisfying buttercreams in the past, and I think the key to Sally’s fantastic frosting is the use of heavy cream and an ideal ratio of 2 cups of powdered sugar to 1 stick of butter. Although some complained the frosting was too sweet, this will probably be my go-to buttercream in the future.
“A top contender. The cake is a little too buttery for me but the icing is stellar,” agreed one taster. “Great cake, great frosting, classic taste” sums up the general feeling on this cake. For the most part, this cake is straightforward to make–except that it requires egg whites to be whipped separately and folded into the batter. This extra step will, in all honesty, probably keep me from making the cake my go-to in the future. This wasn’t my ideal cake (the cake was just a bit too thick and heavy), but it is objectively a delicious cake.
Make this if: You want a buttery, thick and fool-proof cake with a sweet and killer frosting.
Pillsbury’s Funfetti® Cake (Cake: 6.88, Frosting: 6.32)
We added a Pillsbury boxed mix cake at the last minute as a control–and both surprisingly and unsurprisingly, it vied for top marks. Upon tasting it blind, I could immediately detect the distinctly boxed mix flavor, but even my bias couldn’t deny the dirty satisfaction of that pillowy, light-as-a-cloud boxed mix texture. Boxed Funfetti® is what most people know and love, and I think nostalgia played a key role in the cake’s high rating.
“Definitely stands out as a classic confetti,” said one taster. “I think this is the box one but I don’t care I love it. It’s got a unique tang or saltiness that just feels right,” said another taster, which pinpoints 50% of my feels about this cake. Even though the frosting tasted distinctly processed in comparison to all the others, it was still irresistible on some level. On the other hand, one taster pronounced it “processed garbage,” which is also true on another level. Bottom line: if you decide to skip the from-scratch cake, most people will be pretty happy with this shortcut. (But note the lack of color in the cake. The poor sprinkle distribution was so disappointing!)
Make this if: You’re short on time. Everyone will still love it.
Baked’s Ultimate Birthday Cake (Cake: 5.96, Frosting: 5.68)
This combination of butter and shortening batter baked up into a picture-perfect cake dense with sprinkles. The slightly shaggy crumb also made for a dense, almost melt in your mouth cake with great frosting. Like Sally’s cake, this cake called for whipping egg whites separately that get folded into the batter. Overall, this was a slightly more finicky cake to make, so it won’t be my go-to in the future, but it did bake up beautifully tall with an excellent distribution of sprinkles. When baked into the full, 3-layer recipe and all done up with a coating of sprinkles, this cake is a true showstopper. Like Sally’s cake, this cake was just a tad dense for my taste, but nonetheless a very solid cake.
Make this if: You want a picture-perfect, towering sprinkle cake for a crowd.
Sweetapolita’s Funfetti Layer Cake (Cake: 5.64, Frosting: 5.48)
Rosie of Sweetapolita uses a recipe that’s adapted from Rose Levy Beranbaum’s white velvet cake and Baking Bites’ classic white cake recipe, which uses the reverse creaming technique. Accordingly, the resulting texture was drastically different from the conventional creaming methods–a super light and very close crumb. Rosie advises to watch the baking time very closely and I can see why–the texture was a tiny bit dry and with any overbaking, it could have been far drier.
Most found the overall cake flavor a bit bland, though it was saved by the sweet buttercream. “Buttery icing added a nice sugary balance to an otherwise slightly bland cake,” commented one taster (note that this frosting ratio was closer to a 1:1 ratio of powdered sugar to butter compared to Sally’s 2:1 ratio, and I personally far preferred Sally’s frosting). With the help of a stand mixer, this cake was actually a breeze to make, so I’m keeping it on my short list for when I want a very light, bakery-style cake.
Make this if: You like very tight-crumbed cakes that would be a dream to stack, layer-cake style.
Molly Yeh’s Funfetti Cake (Cake: 5.04, Frosting: 5.56)
Compared to the other cake recipes, Molly’s was a breeze to make! The recipe was straightforward and easy to follow, resulting in a thick and slightly bready cake with a light and sweet icing. Unfortunately, most tasters found the cake a bit unmemorable, and some noted an artificial taste (probably due to the use of clear imitation vanilla). Some enjoyed the dense texture while others found the taste a bit floury. Some didn’t enjoy the buttercream (essentially a 1:1 sugar to butter ratio), noting that it was too sweet and buttery. One taster summed up the general consensus with this comment: “Nice cake; I wouldn’t say no to it but not very memorable.”
Make this if: You love a slightly breadier (think muffin-like) cake texture and you want a fast and approachable recipe.
America’s Test Kitchen (Cake: 4.64, Frosting: 4.84)
This recipe actually won this white cake bake off, so I had high expectations. In the description of ATK’s newest cake book, The Perfect Cake, the success factors are described as reverse creaming, which helps give a close, tight crumb while maintaining moisture. Unfortunately, the first layer I baked came out with a dual layers: a dense 2-inch eggy base that was topped with a 1/2-inch layer of light and perfect cake. So I re-baked the layer (but accidentally creamed the butter and sugar for a bit too long), which led to a buttery, spongy cake that was probably denser than it should have been and a bit flavorless in some taster’s opinion. In both instances, all of the sprinkles fell to the bottom of the cake instead of being evenly distributed (probably some baker’s error on my part).
“The cake was not sweet, but the frosting compensated,” noted one taster. While the cake didn’t receive the highest of ranks, most loved the lightness of the whipped vanilla frosting, which was super smooth with a very buttery flavor (and very similar to Sally’s frosting, with just slightly less than a 2:1 sugar to butter ratio). Overall, because this cake uses egg whites only (and I hate wasting/using up leftover egg yolks), this probably will not be my go-to cake either, though I am looking forward to trying it again until I get a result like the picture perfect one in their book!!
Make this cake if: You have egg whites to use up and you want a pure white, tight-crumbed cake.
I am Baker’s Funfetti Cake (Cake: 5.56, Frosting: 4.20)
Here was a prime example of a cake being demoted due to an unpopular frosting–although this cake ranked fifth place, the frosting was ranked second to last, which dropped it to an overall 7th place finish. I am Baker’s whipped vanilla buttercream calls for a whopping 4:1 sugar to butter ratio–far more sugar than any of the other buttercreams, resulting in a VERY thick, very sweet frosting that nearly resembled cement once it dried out the next day. The cake was actually a standout for me, even though baking it made me very nervous–you pour what seems like an impossibly large amount of batter into an 8-inch cake pan and bake it until a thick brown crust develops. I was petrified I had overbaked it, but we ended up with a nicely sweet, very colorful cake (did I mention the cake uses 1.5 cups of sprinkles?) with a gorgeously crunchy crust.
Many wondered if this cake contained almond extract or even the King Arthur Flour princess flavoring–however, I think this flavor actually came from the all the sprinkles in batter. While one complained almost plasticky, one noted it tasted like a sugar cookie–I would agree more with the latter. “Tastes like Greek wedding cookies (almond oil??)” wrote one taster. While one noted that the frosting tasted a bit like marzipan, most others thought it was just too sweet, dense and heavy. Texture-wise, I thought this cake was very similar to Baked, but with a more pronounced crust and better flavor. Overall, this cake was very easy to make (and uses whole eggs!). If using part shortening is not your thing, this cake is also very similar to Love and Olive Oil’s cake, which uses all butter.
Make this if: You love a crunchy crust and tons of sprinkles! I think this is one of the best cakes for the least effort.
The Kitchn’s Funfetti Birthday Cake (Cake: 4.80, Frosting: 4.32)
Virtually no one could get past the bright yellow, margarine-hued frosting on this cake that gave off the appearance of straight butter. In fact, the color came from the egg yolks that formed the base of this cooked mousseline buttercream. A hot sugar syrup is whisked into the egg yolks before adding a boatload of softened butter. “Looks like butter, tastes like butter,” said one taster, and I had to agree. I was not a fan of this frosting at all, and unfortunately the cake didn’t fare much better. Like Sweetapolita, this cake was adapted from Rose Levy Berenbaum’s white velvet cake recipe, but shortening was added to ensure a very white and tender cake. The resulting cake was indeed white and had an almost cottony close crumb that was a bit dry and vaguely pound cake like, all with a very neutral flavor. “I actually don’t mind the egg yolk icing…but I don’t like the combo,” said one taster. I preferred Sweetapolita’s cake over this one, but overall most were not too impressed.
Unfortunately, I would not make this again.
Momofuku Milk Bar’s Birthday Cake (Cake: 4.12, Frosting: 2.88)
I’ve made Milk Bar’s birthday cake probably just shy of 10 times, but this was the only time I’ve followed the recipe exactly to the letter (grapeseed oil, citric acid, glucose and all)–and somehow, everyone HATED it! “This icing was salty or sour, it tastes like old yogurt or Greek yogurt, “frosting overwhelmed cake, why is it so salty,” and “frosting tasted like nail polish” were just a few of the comments we got on the frosting.
The frosting did indeed taste tangy and almost a bit lemony, which makes me think I may have overdone the “pinch” of citric acid. People remarked that the cake was perfectly moist but the frosting was simply too salty, which ruined the cake. I used Diamond Crystal kosher salt; next time, I will either use my larger-grained kosher salt or cut this amount in half. I still think this cake crumb and flavor was the best overall (I really don’t know why the cake rating was so low)–it was definitely the closest to Pillsbury’s soft and moist crumb out of all the cakes. Of course, it’s still kind of a pain in the butt to make, but I think it’s worth it. Make this and tell me if I’m crazy!
Make this if: do you really need a reason?
Even though it goes completely against the spirit of these bake offs, my honest favorite was still the Momofuku cake! I think had people separated the cake from the frosting, the cake would have been scored much higher. Getting to taste all the cakes side by side made me realize that Christina Tosi has indeed done something special with her strange, high-fat combo of butter, oil and shortening, resulting in a cake crumb that was distinctly unique from all the rest–not as finely crumbed as the reverse-creamed cake, but not as bready and heavy as some of the regular creamed cakes. So, my ultimate confetti cake based on the ones we tried would be the Momofuku cake paired with Sally’s Baking Addiction’s frosting. My close second place cake would be I am Baker’s cake with Sally’s frosting.
In closing, I would like to thank Serious Eats/Stella Parks and Baking Sense for some seriously helpful cake tips that helped me avoid a ton of cake mistakes that I probably would have made. Highly recommend checking out their tips!
The tl;dr Awards:
Most universally crowd-pleasing cake: Sally’s Baking Addiction
Best cake for the least effort: I am Baker
Fastest cake to make: Molly Yeh (okay UGH fine, Pillsbury if we’re being technical)
Most effort for best payoff: Momofuku (but don’t bother with the finicky frosting if you don’t want to)
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I’m reading the reviews for the I am Baker cake and I’m wondering if you had any issues with it? Apparently a lot of people are saying their cakes would sink immediately even though the edges were browning and some said it was still raw. I’m wondering if maybe they overfilled their pans or something, but even her own recipe pictures look like they sunk also. I really want to try it because your’s looks amazing!
Hi Alyssa! I don’t recall a significant dent when I made the cake, but it’s totally possible that it sunk. To remedy this, I would try baking it at a lower temperature until it’s cooked through (the best way to get a level cake–if you bake it at a higher temp, the edges can set first before the middle is cooked through). Let me know if you give it a try, it’s so tasty!
I loved your article it was so helpful deciding which smash cake for my grandsons 1st birthday. I choose to go with your “close second” option. I made the I am bakers sprinkle cake with only about 1/2 a cup of sprinkles (I thought I had more than what I did.).ultimately, I think the amount was perfect. The cakes center did fall a bit but that just meant extra icing to level it out 😉😂 I also made Sally’s frosting (because I love her frostings!) so happy I did. Everyone loved the cake and icing! Thanks so much for all your hard research!!!
I’m a cakaholic. I’m obsessed with cake. I have tried many recipes that have been bitter or too dense for me. I discovered the perfect combo that I have stuck with for years (I have made many cakes for my kids birthdays) and people ask me all the time for the recipe. They are shocked when I tell them I use boxed mix for the cake and homemade frosting. It’s a frosting recipe that I have perfected over the years but pretty basic. I’ve never had homemade cake that was better than box mix, personally. Light and fluffy every time!
I made sally’s baking addiction funfetti cupcakes a couple weeks ago and they were a hit. I used her perfect vanilla cupcake recipe and added 3/4 cup of sprinkles to the batter as she advised and made her vanilla buttercream. I thought 3/4 cup of sprinkles was too much and it needed to be more like 1/2 cup. Could have looked “busier” in my cupcakes than others’ because my cakes didn’t rise much.
My recipe didn’t mention whipping the egg whites separately (i think?) So i didn’t. The frosting was great. I did think the cake was a little dense but i blamed it on old leaveners since they didn’t rise much, either. I haven’t made funfetti cake from scratch before and haven’t had the pillsbury in several years.
I also hate having to use only half of eggs. I wanted to make freezer cookie dough with my leftover yolks but had no butter left so they went to waste 🙁
I think i prefer cake that uses oil instead of butter but just followed instructions as is since baking is picky and because for all i knew, funfetti *has to have* butter flavor in there.
Not sure what “tight crumb” means, but i tend to like moist, light, soft fluffy cakes and tight crumb seems like it would result in a dense cake? Not sure what my takeaway is from this since so many have a tight crumb and i’m not sure what that means or if it’s a good thing.
This was a really cool experiment but if you want accurate results on cake ratings, definitely just make 1 jumbo batch of the same icing as a control. (Sally’s, anyone? Lol) Less work for you and keeps things simple. It’s still all opinion and people have different preferences, but that would definitely help!
More people should test multiple recipes to find the best and blog about it! Lot of work and time consuming but good to know since every recipe claims to be “the best”
This was an amazing comparison, and I really appreciate the obvious effort that you put into this experiment and its reporting. My congratulations and thanks!
I absolutely love this cake off/bake off! I’m just starting to build my repot-ire of recipes and wanted to do something similar with a variety of popular flavors. I will be trying Sally’s funfetti this week. I’ve found a lot her recipes to be outstanding. Thank you for taking the time to do this!
Long time devourer of your blog. First time commenter. Thank you for doing this–you have made me a big success many times over. I made the cake from Baked and buttercream from Sally’s and Wilton sprinkles to great great success last night. I needed 1 1/2 times the frosting recipe. (FWIW, for my second batch I used warmer than room temperature butter at 70 degrees F which was creamier and fluffier that the batch I made at 65 degrees.)
YAY!! Glad to hear this combination was a success!!
Im glad this combination worked well for you, this is exactly my plan next week!!!
THANK YOU for doing this very important research, my daughter turns 4 on Monday and I really wanted an alternative to the box!! Still not sure which one, ha, but a very interesting read!
This is such an amazing post! I’ve been searching for the best from scratch funfetti recipe for awhile- so much great information. 🙂
This was so helpful. I hate just choosing random recipes. You took all the guess work out of it for me. Thanks!
Totally testing out Momofuku’s cake but nixing the frosting based on your recommendation. Thanks so much for this great post!
Re the milk bar cake, did you make the recipe and bake in cake pans vs the sheet pan? How many layers did you get out of the recipe, assuming you made the full recipe and didn’t reduce it for test purposes? I’d like to make it but not use the sheet pan method. Ps loved this!
So I tested this out in 6 inch cake pans… I think you need to do 3 6 inch pans. I did 2 pans and they almost overflowed, (but didn’t, thank goodness!)
Thanks Sarah, yes I would definitely use 3 6″ pans if you’re not doing the sheet cake method as this is meant to be a triple layer cake!
Would these be 3 pans of 2″ or 3″ in height?
Curious to make.
This sise by side baking is so great. Make it for lemon bars, would be great to see what exists all!!
I actually do have one for lemon bars! You can find it here: https://www.thepancakeprincess.com/2020/02/23/best-lemon-bar-bake-off/
I have cut back on the amount of salt in Momofuko Milk Bar
Cakes and cookies recipes found and don’t use kosher and I like the results better
When you made the Momofuku cake for this bake-off, did you also apply the cake soak? If I were to combine the Momofuku cake with the Sally’s Baking Addiction frosting, would you recommend doing the cake soak or no? Thanks for a great post. I love your systematic approach.
Hi Katya, I did not apply the cake soak! However, I think it always helps, so I would go ahead and try it, even if you pair it with SBA’s frosting!
Hi Erika! I love these kind of side-by-side comparisons. I’m glad my explanation of reverse creaming was helpful in your cake tests. Great work!
Thank you so much Eileen! All of your baking series posts were SO helpful, love your work!
I’ve been wanting to do a bake off for the longest. Seeing your bake off inspires me. I’m thinking about starting with yellow cupcakes with chocolate frosting. My fear is finding people to taste the products.
Yay! I think bake offs are so fun, and trust me–finding people to eat free baked goods is not too hard 😉
Kayle (The Cooking Actress)
I LOVE YOUR BAKE OFFS!
You’re amazing and I love that you do this!!!
Thank you because I can’t imagine doing this all in one day!
It is a lot of work, but it’s fun! Thank YOU so much for reading!!
Lynn | The Road to Honey
Girl. . .you have soooooo motivated me to scrap the original recipe I was working on & swap in the outcome of this investigation. These are so helpful & I bet they are a blast (albeit a lot of work) to conduct.
Thank you so much for the kind words, Lynn!! But don’t scrap your recipe–I’m sure it’s fabulous!!!
Girl you are my hero. Thank you so much for doing this! I have been wanting to make Sally’s cake and Momofuku’s cake to compare and see which was better but you did all the work for me so thank you!
Ahh yay I’m so glad!! Great minds think alike!
You put so much work into this! My husband became a pandemic baker, so I can’t wait to send this to him as our kids LOVE the 3-layer soaked Milk Bar cakes … but he loves Sally for everything else. The Milk Bar frosting does have a little tang which I personally quite like as a foil with a sweet filling (like the strawberry), but Sally’s frosting is hands down smooth and delicious. Thank you for this fun bake-off!
I’ve made the momofuku before and it was the most delicious cake I’ve ever baked, I think it’s the grapeseed oil. Did you also make the crumbles ?
I’ve made the full cake before with the crumbles but for this tasting we left them off (for consistency in tasting)!
Kate | Mountain Cravings
Erika, I love your bake-offs! This is such a fun one – and the tl;dr awards are super helpful. 🙂
Thank you so much Kate! Glad to hear that; I will definitely keep doing them!
Loved how you stacked these cakes against each other – both literally and figuratively. ???? Funfetti is a classic and this inspires me to test some out!! Keep it up!!!
Thank you Emma!! Hope you find some new ones you love!
N = 24? I’d love to see some cake / frosting rating to overall ranking correlations 🙂 May I also suggest providing a measure of dispersion? The distribution of rankings helps, but seeing the standard deviation alongside the ranks and ratings would highlight which were most divisive at a glance. Bar graphs with error bars would do the trick if you prefer a visual representation.
(Love your work! I eagerly stalked your bake-off on Insta and can’t wait for your next one.)
Sara @ Cake Over Steak
Love these. Can’t wait to see what’s next!
These posts are always fascinating. And I’m elated that Stella Parks was a part of it. She is superlative at pastry but her cake-sense, for me, is almost eerily spot-on.
I actually never really realized funfetti is its own flavor, like “birthday cake.” I am amazed that a cake can ever be “too buttery,” as one of your tasters put it, but I’m glad to hear that you can achieve the general taste of one of these things without resorting to emulsions, which always sort of depress me. It’s a bit like concord grapes: you want to experience firsthand what all that bubblegum and candy is trying to imitate while also only using the real thing.
I’m not surprised by the Tossi / Momofuku ranking because, while I enjoy her template as much as you do, the end result is always NOSTALGIC in flavor (like how Demeter sprays are meant to broadly remind you of something, muzak-like, rather than commit to an actual interpretation of a scent or experience) and tends to fail at replicating the original texture, technique, and assembly. Momofuku-style is great, it really works as a commercial product for people seeking a single decadent slice, and do I love it and will probably continue to do so long after it falls out of favor with home bakers, but I find that its components when taken singly are often very, very inferior to the cake it’s calling back at. And that’s probably by design, because Tossi is obviously no slouch; a tender cake can rarely hold up to the weight she dumps on it in soaks and crumbles. 🙂
And yet the way you describe her cake makes it sound like a winner, so.
I think I’ll combine Tossi’s cake with America’s Test Kitchen frosting. I was really hoping the mousseline was a crème mousseline because I’m a sucker for anything ermine-like.
I love your analytical approach to this funfetti bake off! This was both a fun and informative read, thanks so much for sharing!
Thank YOU Lauren for reading!!
Wow! Love this! I have only made one Momofuku recipe—Crack Pie—but now I want to try the Funfetti cake minus the frosting. Thanks for an awesome post!
YES please do yourself a favor and make it!! So excited for you!