Everybody knows that the best part of the cake-making process is licking the beaters. And the spatula. And any batter than may have dropped down the side of the mixing bowl.
The batter. The best part of the cake-making process is the batter.
The choices seem kind of exhausting when you could just make some cake batter.
But you never know, right?
I needed to make a couple of things for a bake sale recently (go back to college, get roped into a bake sale — live and learn), so I used it as an excuse to try a trendy-sounding recipe: Funfetti Cake Batter Fudge.
I need to point out that my mind skipped right over the “Funfetti” portion of the recipe title, since that word implies the use of sprinkles and sprinkles are the worst thing that can happen to a nice, clean kitchen except for glitter or a grease fire.
It called for only five ingredients: sweetened condensed milk, white chocolate chips, vanilla extract, almond extract and sprinkles. I melted the first two ingredients together as instructed, then stirred in the extracts. I did NOT stir in the sprinkles, since the recipe kindly warned me that the fudge would turn an “ugly muddy color” if the sprinkles were stirred for too long and I am always likely to stir things for too long. Instead, I poured about half the melted goop into the pan, tossed some sprinkles in, and then poured the rest of the goop on top before tossing more sprinkles on. I let the fudge set up overnight.
Did it taste like cake batter? No. It tasted like almond extract. Really sweet, really rich almond extract. With crunchy sprinkles.
Little kids (and, apparently, some college students) will love it. Me, I’d rather make a cake and lick the beaters.
Bonus Behind-the-Scenes Footage