Funfetti pastel tartlet
with beautiful pastel colours
Posted in CakeDessertkitchen

The delicious little tartlet in pastel colours – surprise effect guaranteed!
therefore the cake in beautiful pastel colours becomes an eye-catcher on your coffee table.

Funfetti pastel tartlet


For the batter:
3/4 cup (170 g) butter, at room temperature
1 cup (200 g) sugar
3 medium egg whites
2 tsp. vanilla extract
1/2 cup (120 g) sour cream
1/2 cup (120 ml) milk
1 2/3 cups (220 g) all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1/3 cup (60 g) rainbow sprinkles

For the buttercream:
1/2 cup (65 g) cornstarch
3 tbsp. sugar
25.4 fl. oz. (750 ml) milk
1 tbsp. vanilla extract
11.6 oz. (330 g) butter
4 tbsp. confectioners’ sugar
1-2 tbsp. rainbow sprinkles
food color (turquoise, pink, purple)


1. the preparation of the pudding
For the buttercream you first have to prepare a pudding. For this, mix the starch with the sugar in the small bowl mariella. Now pour some of the milk into the bowl mariella and stir it until the starch has completely dissolved. Put the rest of the milk with the vanilla extract in a small pot and bring it to the boil while stirring constantly. Stir in the starch mixture and continue stirring until the mixture thickens. Remove from the heat and cover with a piece of cling film – it is important that you place the film directly on the pudding so that no skin forms. Now it says: Cool it down.

2. preparation for baking
Preheat the oven to 350°F (175°C). A round thing: To make it easier to get the cake out of the tin later, you can now line your three round springform pans with baking paper (15cm (6 inches) in diameter) or grease them slightly. No sooner said than done! Now the form is ready for the delicious dough. But before that you have to prepare the dough.

3. the preparation of the cake dough
For the dough, put the butter and sugar together in the large bowl mariella and beat until light and fluffy. Add the egg whites and vanilla extract and continue to whisk until light and creamy. Of course you can also use enzo, the egg separator, to separate the eggs. Add milk and sour cream and mix well! Mix the flour, baking powder, baking soda and salt in a second bowl of mariella and then add to the large bowl of mariella and stir in briefly. Add the sugar sprinkles and fold them in – try not to move them too much or the color will bleed out a lot… it won’t look so nice anymore. Spread the dough on the prepared waiting springforms and bake for 28-32 minutes – test with a wooden skewer to see if the dough still sticks and only take it out when it comes out clean. Take them out of the oven, let them cool down a little in the moulds, then remove them carefully and let them cool down completely on a cake rack.

4. making the buttercream
As soon as the pudding and cakes have cooled down, you can start with the buttercream. Add the softened butter and icing sugar in the large bowl mariella and whip dizzy at the highest setting. Add the cooled pudding by the spoonful to the bowl mariella and stir well until you have a delicious, creamy buttercream. Pour about 1/4 of the buttercream into the small bowl mariella, add the coloured sugar pearls (rainbow sprinkles) and fold in – be gentle and do not mix a lot or the sprinkles will bleed out and you end up with a weird colored buttercream.

5. layering the cake
Now it gets exciting: the first layer of cake is placed on the serving plate emilio. Spread half of the sugar pearl cream on the cake layer and then place the second cake layer on top. Then spread the remaining cream with the sugar pearls on the cake layer. Finish the cake with the last cake layer.
Now place the cake in the refrigerator for 20-30 minutes. Once the cake is well cooled, take it out of the fridge and cut it if necessary if the sides are uneven. Coat the cake with a first thin layer of crumb coat and put it back in the fridge for 20-30 minutes. Spread the buttercream all around the cake – the surface should be as smooth as possible. Leave a little cream for the colourful decoration. The cake should be put in the fridge for another 30-60 minutes before continuing.

6. decorating the cake
Finally comes the icing on the cake: Divide the rest of the buttercream and colour it as you like. Here you can choose as many and different colours as you like! Spread some colourful buttercream randomly on the cake and smooth it again to get a subtle colouring, then spread the cream in a colourful pattern on the cake with a small spatula/pallet or small spoon. Cool well before serving. – A Funfetti to eat!



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