ou can’t make Funfetti cake without the box,” Allison Williams informs me, cheerfully, about 15 seconds y
She doesn’t cook, she says. Or: She cooks only things that come in a box with the recipe printed on the side. Which is why she wanted her wedding cake to be Funfetti cake— not a riff on Funfetti, not a winking, uppity, artisanal, pastry-chef-y take on Funfetti, but the thing itself, baked from the boxed mix.
“They tried to put homemade cream-cheese frosting on it,” Williams says of the well-meaning caterers.
“I told them they weren’t allowed to make it more fancy. You can make it beautiful on the outside, but it has to be trashy on the inside.”
There is, needless to say, nothing remotely trashy about Williams, outside or in.…
