Have you ever looked at someone who is speaking to you and thought, “Seriously? I’m overqualified for this.” I know women everywhere are relating to this statement for sure. I had this thought quite often right after I first graduated from pastry school. I just spent all that time and money on a fancy education in French arts, and yet people who knew I had just studied under French Master Chefs constantly requested that I make funfetti cupcakes. I mean I was utterly baffled! Especially since it happened multiple times. They had watched my journey via social media where I shared that I knew how to make interesting and complicated desserts like a croquembouche,
gumpaste flower displays,
and Raspberry Silk Cake with White Chocolate Diplomat Mousse.
*Please forgive the photography. They're all originals from my time in pastry school, back when cell phone photography was a bit grainy.
But when I graduated from pastry school, it was the time of the cupcake craze, and everyone wanted funfetti for some reason unbeknownst to me.
I somehow successfully dodged the funfetti requests for years, but then a darling friend of mine had a birthday in the middle of a hurricane and her man candy (it was a surprise cake order) requested funfetti for her. I agreed to make funfetti because I wanted to try out a cake decorating style that was perfect for the birthday girl anyway.
That was in 2017, and I haven’t thought about funfetti “flavored” anything until last month. I suppose it came to mind because I’m still in a celebrating mood after Rebellion Baking’s 2 year anniversary, plus the release of the second episode of Baking and Boozing! Also one of my coworkers celebrated her 30th birthday this past month so of course I had to commemorate that, too! And wouldn’t you know it, while I was brainstorming about what to make for her birthday cake, I kept coming back to the idea of sprinkles mixed into everything - cake batter, buttercream, cookie dough, you name it!
I was running pretty tight on time due to my day job the week of her birthday, so I settled on making her a giant funfetti cookie cake. The night before 🤦🏻♀️ It took a surprising amount of time to bake such a large disk of dough, so by the time it finished baking and cooling, I, in my ripe old age of mid-thirties, was very sleepy and desperately wanted to climb in bed. But I powered through because I needed to stay up to finish the cake before work the next morning. I’m pretty sure I did all my piping with one eye closed and my mouth stretched into a permanent yawn (which sort of explains my crooked piping. Also, I just can’t do straight lines properly to save my life.) because it was super late. I’m talking like 9:30 at night.
Anyway, I finished decorating the cake with mini-funfetti cookies around the edges and popped it in the refrigerator to set overnight. My coworker loved it and shared a slice with me during our lunch break.
She brought the rest of the cake home with her to eat, but came into the office a few days later and exclaimed that somehow her cookie cake was still soft and enjoyable even a few days later. I am so proud and utterly surprised at how amazing these cookies turned out that instead of sharing a baking tip this week, I’m sharing an announcement!
These funfetti cookies are now available to order via my website! Click to view my menu and order your batch of cookies!
Happy eating, y’all!
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