Last weekend I made birthday cake for my friend Drew. He had mentioned he liked funfetti cake, but by the time it was decided to have the party, I had finished grocery shopping for the day and refused to go again. I have mixed feelings about food coloring. It's fun but I know it's bad for you. Anyway, I decided to make a plain cake with swirls of colored batter. My newer cookbooks didn't have a white/yellow cake recipe, so I resorted to a cookbook published in 1930 and a recipe called 1-2-3-4 (Measure) Cake. I made two colors of vanilla-flavored batter and one color of almond-flavored. Older recipes assume basic cooking knowledge. This one at least listed a temperature but not how many pans I'd need. I guesstimated two large round pans, which was correct.
My round pans aren't non-stick and I don't have much experience with cakes that have to be removed from the pan. I lost a little to the edges. Also, the cake fell in the middle, so I threw in a bit of Nutella and fresh strawberries before adding frosting and the next layer.
I dug out my 1985 chocolate cookbook for a delicious chocolate frosting recipe and added almond extract. It was delectable and I wondered, yet again, why people buy frosting. So easy to make and much tastier!
Forgot to take another picture until it was half-consumed. The cake was a little dry around the edges, but the flavor was good. I put it on the most colorful plate I own, to add to the effect.