Recipe: Funfetti cake


Allie Beekman

Funfetti cake

Allie Beekman

Michelle Beekman graduated from college over 20 years ago. She was baking cakes then, and she still bakes cakes now.

Holiday and birthday cakes are her specialty. With tons of white icing and her Wilton decorating toolkit, she can get to work.

Beekman has many fond memories of baking and decorating.

“I remember working with my neighbor Kathy to make your first birthday cake,” Beekman said. “I never thought we could pull off a 3D pumpkin, but Kathy had no doubt and sure enough we did.”

For another birthday, Beekman free-handed the Cheshire Cat from Disney’s “Alice in Wonderland.”

Though she doesn’t eat the cakes herself, she loves seeing others enjoy her hard work.

“I enjoy doing things that make other people smile.”


  • 1 box funfetti cake mix
  • 1 cup water
  • ⅓ cup oil
  • 3 whole eggs
  • non-stick cooking spray


  1. Set the oven to 350.
  2. Blend cake mix, water, oil, and eggs in a large bowl until moistened (beat with mixer on medium speed for two minutes).
  3. Spray heart shaped pan with non-stick cooking spray.
  4. Pour batter into the pan.
  5. Bake at 350 degrees for 30-40 minutes.
  6. Let cake cool before frosting.