Confetti Cake



1/3 cup vegetable oil
1 cup + 1tbsp. Water
3 pcs. Eggs
1 pack (520 gms.) Maya Decadence Yellow Cake Mix

Rum glaze:
¼ cup sugar
1/3 cup water
2 tbsps. Butter
1 cup rum

Fundant icing:

shortening for greasing
5 cups white miniature marshmallows
5 tbsps. Water
10 cups confectioner’s sugar
shortening for greasing



Step 1

Preheat oven to 325°F/177°C. Grease and flour an 8-inch stainless bowl mold. Set aside.

Step 2

In a mixing bowl, combine oil, water and eggs.

Step 3

Mix in cake mix and beat until smooth.

Step 4

Pour into prepared bowl mold and bake for 25 to 30 minutes. Cool.

Step 5

Prepare rum glaze: In a small saucepan, combine sugar, water and butter. Bring to a boil until mixture turns into a thin syrup. Remove from fire and cool. Stir in rum and set aside to cool completely. Brush rum glaze into cooled cake. Set aside.

Step 6

Prepare fondant: In a stainless bowl, melt marshmallows with water, over simmering water. Once melted, pour the melted marsmallows on a confectioner's sugar dusted work table and knead gradually. The fondant is ready when it is firm enough and can be formed into a bowl. Divide the fondant into two. Cover the cake with half portion of fondant. Divide the other half into three. Tint each portions of fondant with different shades of pink. Roll out each colored fondant into 1/8”-thickness then cut into different sizes of rounds and strips using a cookie cutter. Use little water to attach or paste the cut colored fondant into the cake. For the strips of fondant, create a spring like design using a straw. Let dry out for awhile to harden before removing the straw. Decorate as desired. N.B. Tools to be used for preparing fondant must be well greased.

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