Sugar Mommas' Supercalifragilistic Fun Cake
With Mardi Gras just around the corner, we invented this colorful creation to brighten anyone’s day. Celebrate Fat Tuesday with a supercalifragilisticexpialidocious explosion of color and flavor, all wrapped up in a cake! Throw a plastic baby in the mix and you can have your King cake, and eat it too.
You will need:
For the Cake:
1 1/4 cups cake flour (we use Swan’s Down)
1 1/2 cups granulated sugar, divided (1 cup + 1/2)
1/4 teaspoon salt
1 1/2 cups egg whites (10 to 12 large eggs)
1 1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 1/2 cups, Fruity Pebbles cereal, divided (1 cup + ½ for decorating)
For the Frosting:
2 cups (1 pint) heavy whipping cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
To make the cake:
Preheat the oven to 325°F.
In a medium bowl, whisk together the flour, 1/2 cup of granulated sugar, and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed about 1 to 2 minutes, until stiff but not dry. Reduce the speed to low and add the cream of tartar, the remaining sugar, and the vanilla. Use a spatula to slowly fold the flour mixture into the eggs, a little at a time, stirring gently.
Pour the batter evenly into two ungreased cake pans. For a change of pace, use one standard 8 or 9-inch cake pan and one smaller 5” cake pan. Bake for about 35 to 40 minutes (a little less for the smaller cake), or until the cake springs back when touched in the center. Gently remove the cake pans from the oven and transfer the cake to a wire rack to cool completely. While the cake is cooling, make the icing.
For the Cake:
1 1/4 cups cake flour (we use Swan’s Down)
1 1/2 cups granulated sugar, divided (1 cup + 1/2)
1/4 teaspoon salt
1 1/2 cups egg whites (10 to 12 large eggs)
1 1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 1/2 cups, Fruity Pebbles cereal, divided (1 cup + ½ for decorating)
For the Frosting:
2 cups (1 pint) heavy whipping cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
To make the cake:
Preheat the oven to 325°F.
In a medium bowl, whisk together the flour, 1/2 cup of granulated sugar, and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed about 1 to 2 minutes, until stiff but not dry. Reduce the speed to low and add the cream of tartar, the remaining sugar, and the vanilla. Use a spatula to slowly fold the flour mixture into the eggs, a little at a time, stirring gently.
Pour the batter evenly into two ungreased cake pans. For a change of pace, use one standard 8 or 9-inch cake pan and one smaller 5” cake pan. Bake for about 35 to 40 minutes (a little less for the smaller cake), or until the cake springs back when touched in the center. Gently remove the cake pans from the oven and transfer the cake to a wire rack to cool completely. While the cake is cooling, make the icing.
To make the frosting:
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high speed until it begins to stiffen. Add the sugar and vanilla and continue to beat until stiff peaks form.
Assemble the cake:
Place one cake layer upside down on a serving platter and spread icing over the top and sides, being generous on top as it will be a filling layer. Place the top layer upside down on top of the bottom layer and complete the frosting of the top and sides. Sprinkle the remaining cereal over the cake to decorate.
Sass It Up: Add one or two capfuls of your favorite liqueur in lieu of vanilla. Add a couple of drops of food coloring to the frosting to give your cake extra pizzazz.