Funfetti® Pink & Blue Drip Cake Recipe
Nonstick cooking spray
Additional ingredients to prepare cake mix per package directions
Blue Cake Drip
HEAT oven to 350°F. Coat 2 (9-inch) round cake pans with no-stick cooking spray. Dust with flour or gluten free flour blend. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into prepared pans. Bake 33 to 38 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pans to wire rack to cool completely.
LEVEL cake layers, if desired. Place one cake layer on serving plate. Spread top with about half a tub of frosting in an even layer. Top with remaining cake. Spread about one tub of frosting on the top and sides of the cake, using a frosting spatula to even all the edges. If you find the cake difficult to work with, place it in the fridge or freezer to firm up.
Prepare cake drip according to package. Carefully pour onto the top edges of the cake. Spoon the remaining frosting into a piping bag fitted with an open star piping tip. Pipe frosting around the top edges of the cake. Decorate with candy bits from frosting, as desired.
Cake Cutting Hack
Cut a circle in the center of the cake.
Cut 1 inch pieces around the outside ring.
Cut the center circle into 8 triangles.
Serving Size (1 Slice (80g)), Calories 290 (Calories from Fat 13), Total Fat g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 240mg, Total Carbohydrate 42g (Dietary Fiber 0g, Sugars 32g, Includes 32g Added Sugars), Protein 1g, Potassium 29mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 58mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.