It was featured on The Kitchn food blog this week, with a from-scratch recipe rather than the usual boxed mix version. Having been asked to bring something sweet to a birthday barbecue, I thought this would be the biz, especially as cupcakes. And I knew I had some hundreds and thousands in the cupboard to be used up.
I thought I'd make the effort and follow the linked recipe for white cake. It was quite an effort... the flour + butter + sugar + milk mixing stage could only be described as claggy. I am sure I will be finding randomly flung blobs of cake mix for weeks to come, but most of it seemed to coagulate around the stems of my mixer's beaters. Weird. I think next time I may just make a normal sponge cake! However, kudos to the author for giving grams as well as cup measurements.
So I made the cake mix, gently gently folded in my hundreds and thousands, blobbed it into a dozen silicone cupcake moulds (and then another dozen paper moulds - there's loads), and baked. After baking, it was time to try one (in the name of science of course) so I eased it in half and... no sprinkles. No Sprinkles!
Having gone ahead and shared them anyway, I can say that in some of the larger cakes, there were vague smears of yellow and pink. But on the whole - No Sprinkles. I can only assume that my use of hundreds and thousands, which were tiny sugar balls with natural colouring, was insufficient. The colours just diluted and dissolved in the cake mix. Re-reading the recipe, I see it says "The best sprinkles for baking into a cake are the longer "jimmies" — multi-colored and waxy". Darnit. Bring on the artificial colours!
Just as well I iced them and sprinkled more H&T on the top, eh? No sprinkles. Pah.
Photo: Crazy Cool Colorful Candy Confetti Creative Commons by Pink Sherbet Photography, on Flickr