Vanilla Confetti Cake
91%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis is no ordinary birthday cake—it’s a party from the Cake Boss himself! Layers of soft vanilla sponge loaded with rainbow sprinkles, frosted with sweet vanilla buttercream, and topped with a rainbow sprinkle finish.
Founded by Carlo Guastaffero in Hoboken, New Jersey, in 1910, Carlo’s is today renowned as one of America’s very best bakeries. Bartolo Valastro Sr. acquired Carlo’s in 1963, and his son Buddy took it over at the age of 17. Thanks to the success of the hit TLC show “Cake Boss,” Buddy Valastro and his bakery have both rocketed to international superstardom, but at its heart Carlo’s remains an old-school, family-run Italian bakery.
This cake serves 6-8 people and includes 1 Vanilla Confetti Cake
- Each cake measures approx. 7″ × 5.5″ and weighs approx. 4.5 lbs.
Frosting designs may slightly vary to accommodate seasonal packaging requirements
- Cakes ship frozen with dry ice, may thaw in transit
- Do not remove dry ice with bare hands
- Upon arrival place immediately in the freezer or refrigerator
- Cakes may be kept frozen for up to 3 months in their original shrink-wrap packaging
- Cakes may also be stored in the refrigerator for up to 72 hours
To Serve
- Remove shrink wrap and paper collar while cake is still frozen
- Leave at room temperature in dome for around 3 hours
- Remove dome, lift gold cake board off bottom of dome and serve.
- When serving, be sure to wipe your knife between cuts to remove excess crumbs and icing. For an extra smooth cut, run your knife under hot water between cuts for the perfect slice
- Enjoy!
- Vanilla Confetti Cake – Fondant (Sugar, Corn Syrup, Water), Icing Sugar (Cane Sugar, Cornstarch), Granulated Sugar, Enriched Bleached Wheat Flour (Bleached Wheat Flour, Iron, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Ie Soybean Oil, Soybean Oil, Hydrogenated Cottonseed Oil, Mono- and Diglycerides, Polysorbate 60, Tbhq and Citric Acid), Butter (Pasteurized Cream, Natural Flavorings), Liquid Whole Eggs (Whole Eggs, Citric Acid, Water) Soybean Oil, Propylene Glycol, Mono- and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Rainbow Sprinkles (Hydrogenated Palm Kernel Oil, Corn Starch, Sunflower Lecithin, Beet Juice, Fd&c Yellow #6 Lake, Fd&c Yellow #5 Lake, Fd&c Blue #1 Lake, Fd&c Red #40 Lake, Maltodextrin, Carnauba Wax, Vanillin, Cellulose Gum), Confetti Sprinkles (Sugar, Rice Flour, Palm Kernel & Palm Oil, Cornstarch, Cellulose Gum, Maltodextrin, Carrageenan, Sunflower Lecithin, Beet Juice, Vegetable Juice, Yellow #5 Lake, Blue #1 Lake, Yellow #6 Lake), Whole Milk Powder, Salt, Baking Powder (Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate), Natural Vanilla Flavor With Other Natural Flavors (Water, Ethyl Alcohol)
Contains: Eggs, Milk, Nuts, Soy, Wheat. Processed On Equipment That Also Processes Peanuts and Tree Nuts
Cake Boss-someness from New Jersey
Cake Boss-someness from New Jersey
The family-owned Carlo’s Bakery won its worldwide fandom by making what many hail as sone of the best baked goods anywhere. Originally opened by Carlo Guastaffero in 1910, Bartolo Valastro Sr. acquired Carlo's in 1963. After Valastro's sudden passing, his son—master baker Bartolo "Buddy" Jr.—took charge at 17 years old to fulfill Dad's original dream of making Carlo's Bakery a household name.
Since debuting on TLC's hit series, Cake Boss in 2009, Carlo's Bake Shop rocketed to international stardom. From humble Hoboken beginnings, Carlo’s is now a modern-day mecca for pastry lovers.
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