Half Birthday Funfetti Cake

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  • Difficulty Level: Beginner
  • Occasions: Half Birthday

This cake was originally made to celebrate my sons one and a half birthday! But this cake is so simple and classic that it would be perfect for any occasion! I mean, who wouldnt want to celebrate with a funfetti cake, topped with chocolate dipped marshmallows, freshly baked cookies, and sprinkles! Maybe, we should all start celebrating half birthdays if it means we get double the cake!

ingredients image squiggle



  • 6lb portion of Yo's Ultimate Vanilla Cake


  • 1 batch of Yo's Chocolate Ganache 
  • 1 batch of Yo's Chocolate Chip Cookies 
  • 1 batch of Italian Meringue Buttercream


  • 30 marshmallows
  • 4oz white chocolate candy melts
  • 4oz dark chocolate candy melts
  • Multicoloured sprinkles
  • Purple food colouring
  • Orange food colouring
  • Sprinkles
  • Gum paste
  • Royal icing
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  • Wooden Spoon
  • Piping bags & Tips
  • #824 Star Tip
  • Microwave Safe Bowls
  • Rubber Spatula
  • Baking Tray Lined with Parchment or a Non-Stick Baking Mat
  • Sharp Knife
  • Small Offset Palette Knife
  • Palette Knife
  • Ruler
  • Serrated Knife
  • Bench Scraper
  • #20 Tip and Coupler
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Learn More About Yo's Half Birthday Cake!

Watch it!

  • Prepare a 6lb portion of Yos Ultimate Vanilla Cake batter. Before dividing the batter into your cake pans, stir in cup of sprinkles to make a funfetti cake.

  • Line cake pans with parchment paper. Bake at 350 degrees for 30 minutes (5 round cake pan) and 50 minutes (7 round cake pan), or until an inserted toothpick comes out completely clean. Let cool completely in pans.

  • Prepare chocolate ganache. (Note: for best results, prepare the day before and let set at room temperature).

  • Prepare chocolate chip cookies. Bake at 350 degrees for 10-12 minutes, allowing the edges of the cookies to become golden. Let cool. You will need 24 cookies in total. Lay out 16 cookies on a tray, and cut the remaining 8 cookies in half.

  • Place your now set ganache into the bowl of a mixer with the whip attachment.  Whip ganache at medium speed until it fluffs up and gets lighter in colour. About 3-4 minutes. Place your ganache into your piping bag with the #20 star tip.

  • Pipe a small mound of whipped ganache in the centers of your whole cookies, and push the half cookies into the ganache, so that they stand upright.

  • Melt white chocolate and dark chocolate candy melts in the microwave, using two bowls. Microwave in 15 - 20 second increments. Lay out both melted chocolates, your sprinkles, and your lined tray.

  • Begin with 20 marshmallows. Dip marshmallows halfway in chocolate, then immediately dip into the sprinkles before the chocolate sets. Take your 10 remaining marshmallows and cut them in half. Dip the sticky side of the marshmallow into the sprinkles, then dip the opposite side into the chocolate.

  • Remove your cakes from their pans.  Level and cut your cakes into two layers with a serrated knife and ruler. Cut your 5 round cake layers in half vertically as well.

  • Colour 1 1/4 cups of buttercream orange and 3/4 cup purple.

  • Fill your cake, and your half cake, with alternating colours of buttercream. Then crumb coat and chill both cakes. After being chilled, ice your cake. Chill again, for 10 minutes.

  • Using the palm of your hand, press the sprinkles around the sides of the cake. Then, stack the half cake on top of the full cake. Use dowels for support.

  • Pipe a shell border along the bottom edges of the cakes and along the top edges.

  • Make a cake topper by rolling out gumpaste, and cutting out the design using cookie cutters or a homemade template.

  • Paint your cake topper in a thin layer of royal icing, which will act as an adhesive. Press sprinkles into cake topper and place on top of cake. 

Congratulations you did it!

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