Bake Something Fun, share it with the world, and you could win an Autumn Leaves Bundt Pan.
Thank you to all of you who participated in last month’s Bake Club Challenge and sent in pictures of your lovely Peach Almond Thumbprint Cookies! So many of you are generous souls who brought your cookies to work to share with coworkers or passed them around to your neighbors. Everyone reported that those you shared them with enjoyed them immensily. I just loved seeing all the pictures and reading all of your comments and messages about the cookies. ❤️
This month’s winner has been chosen and notified. Their name will be announced with their permission, once I hear back from them.
Ready for the next challenge????
The September 2019 Bake Club Challenge Recipe:
As it turns out, adding a bunch of sprinkles to a cake recipe is a bit of a challenge. Sprinkles are, of course, little bits of sugar, and those little bits of sugar increase the sweetness of a cake. However, simply decreasing the amount of sugar in a recipe does more than make a cake less sweet. Sugar adds moisture to cakes and other baked goods. It also creates a tender texture and helps keep cakes, muffins, brownies, and other sweet treats soft and tender after baking.
This recipe for Funfetti Cake relies heavily on buttermilk to compensate for a bit less sugar than I might normally use in a cake recipe, and the result is delicious. In contrast to many Funfetti cakes that are more of a pure white color, I elected to use all butter and plenty of egg yolks in this recipe, which gives this cake a slight yellow tone. The egg yolks and butter add a tremendous amount of flavor and I kind of like the buttery yellow color.
American Buttercream or Italian Meringue Buttercream?
In most cases, I’m an Italian Meringue Buttercream kind of gal. But, for some reason, I really like frosting Funfetti Cake with American Style Buttercream. Funfetti Cake is just so….. fun. It’s whimsical nature seems to lend itself better to the informal nature of American Style Buttercream.
However, for this month’s challenge, you should use whatever kind of icing you prefer. Baking the cake itself is the challenge – how you choose to frost your cake, or if you choose to frost it at all, is completely up to you.
Cake or Cupcakes – the choice is yours.
The recipe for Funfetti Cake includes instructions for making a three-layer cake or cupcakes. For this month’s challenge, the choice to make a layer cake or cupcakes is completely up to you.
If you haven’t ever participated in a Bake Club challenge, scroll down for all the details.
The September Bake Club Prize:
Nordic Ware Autumn Wreath Bundt Pan
Is there anything that welcomes Fall more than baking a cake in a bundt pan covered in autumn leaves??? As much as I love summer, I am starting to look forward to Fall and Fall baking. This Nordic Ware Autumn Wreath Bundt Pan seems the perfect thing for all varieties of cozy, comforting cakes.
Already own this bundt pan? Have more cake pans than you know what to do with? If you’re selected as the winner, just let me know and I’ll send you a couple of other prize options.
Follow the instructions below to participate in the September Bake Club Challenge and you’ll be automatically entered in a random drawing to win this lovely bundt pan.
How To Participate in the September Bake Club Challenge
- Click Here to Sign Up to Join the Bake Club. (If you’ve signed up in the past, you’re golden. There’s no need to sign up every month.) You’ll receive an email each month when a new recipe challenge and prize is announced. This is also how I’ll know how to get ahold of you if you win. When you sign up for the Bake Club, you’ll be required to put in your name and email address. If you’re selected as the winner, I’ll send you an email to let you know and ask you where to send your prize.
- Bake this month’s challenge and show it off! Snap a picture of your masterpiece and post it to Instagram, tagging it with #OfBatterAndDoughBakeClub. You can also upload your photo to the Of Batter and Dough Facebook Page. Or, send your photo to me in an email: rebecca@ofbatteranddough.com. By sharing your photo you’ll be automatically entered to win this month’s prize. Bake the challenge recipe and submit your photo by October 1st.
- Want a bonus entry? Leave a comment and a rating for Funfetti Cake, American Buttercream, or Italian Meringue Buttercream to receive up to two bonus entries!
Questions about the Bake Club or this month’s challenge?
Leave a comment below or send an email to rebecca@ofbatteranddough.com and I’ll get back to you just as soon as I can.
Ready, Set, BAKE!
So excited to make this cake, what a fun challenge!