Sprinkle Stripe Cake
- Making one recipe at a time, prepare, bake, and cool White Cake as directed, except use two 8x1-1/2-inch or three 6x2-inch round cake pans for each batch and bake for 30 to 35 minutes. Fill and frost cooled cake layers with Creamy White Frosting, spreading frosting as smoothly as possible over top and sides of cake. Measure the height of the frosted cake. Chill cake until needed.
- Roll the fondant according to package directions until about 1/4 inch thick. Using a small sharp knife and a straight edge, cut fondant into 1/2-inch-wide strips that are the same height as the cake. (You should have 14 to 16 strips total.) Let strips dry for 10 to 15 minutes.
- Pour red and blue nonpareils onto separate plates. Working with one strip of fondant at a time, pipe decorating gel over one side of strip; use a small clean paintbrush or narrow metal spatula to spread gel to cover evenly. Invert strip over one color of nonpareils; press down gently so the nonpareils adhere to the fondant. Invert strip again and set aside to dry. Repeat with the remaining fondant strips, coating half of the strips with red nonpareils and half of the strips with blue nonpareils.
- To decorate sides of cake in alternating stripes, gently press coated fondant strips onto frosted cake, alternating colors.* (To help position the strips evenly, attach the first strip to the front of the cake and the second strip to the back, directly across from the first strip. Place the third strip between the first two strips, and so on.) Insert tall, narrow candles into top of cake.
From the Test Kitchen
Two 8x1-1/2-inch or three 6x2-inch round cake pans Small sharp knife Straight edge Small clean paintbrush or narrow metal spatula Tall, narrow candles
If the strips are taller than the cake, trim the ends with a small sharp knife before attaching the strips to the cake.
Creamy White Frosting
- In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.
- Preheat oven to 350 degrees F. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared cake pans, spreading evenly.
- Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks.