That’s a Wrap! Cake Workshop: Funfetti

Well another workshop is on the books! So, I’ve been sent here to tell you all about it, so we can just grab a cup of coffee and get ready to look at pretty pictures, pretty cakes, and pretty faces. Also, let’s talk about the amazingness of this event and how I’ve fallen head over heals for Workshopping, Caking, and making nouns into verbs.

Let’s get started! This workshop would not have been made possible without our lovely sponsors Kroger, Tillamook and Rodelle vanilla! They were the stars of the show because no cake can get purdy without the necessary components that these brands provided. A heartfelt thank you to them and all their amazingness.

And, as much as I love taking pictures and making them pretty, my priority was to be with my attendees and teach the cake stuff! So, my friend Brianna of The Modern Sojourner lent her talent to me for the day so I could do more important things like make the most Lisa Frank cake of my life. Most of the pictures on this post are courtesy of her. Thank you, Brianna!!!

As always, my attendees were the best people I’ve ever met. I mean, THE GREATEST. I’m talking G.O.A.T. level people. That is probably the favorite part of my workshops. Second is seeing all everyone’s cake come together and seeing how proud they are of their creations! I mean, it’s really the best!

Here is some much needed info on Funfetti. It’s great! Oh, but you already knew that! Here is the key to a great Funfetti recipe.

1. Use real butter, like, might I suggest Tillamook butter? This helps keep the sprinkles suspended so they don’t just sink to the bottom of the cake!
2. Use a high quality, powerful vanilla along with a splash of almond extract to give your cake that real Funfetti-mazingness that we all need. Flavor, upon flavor, upon FLAVOR.
3. For the drip… there is no right ratio… everything ingredient is different. These Private Selection white chocolate chips are the easiest to melt and provide the consistency I love. The important thing is to add some white food coloring and whole cream to get the perfect drippity drip. This drip was thinner than I usually use, but I think it looked cuter than EVVAAA.

Thank you to all my attendees for taking the time out of your Saturday to stretch your creative genius. Your cakes inspired me—all of them.

My upcoming workshops are in the works with no official dates, but as soon as I know, I’ll be sure to let my e-mail subscribers know first! If you’re subscribed to my list and are not receiving these e-mails, check for them in the promotion section in your e-mail.

And as always,

I love you more than cake,

Karlee

Above photos are all taken by the lovely Brianna The Modern Sojourner