Remember that one smash cake I made two years ago for my niece’s birthday? Well, I was brave and decided to make another one with a little nudge by Betty Crocker.
Although I am a terrible cake decorator and have never taken any formal cake decorating classes, a smash cake is a great place to start because:
- It’s smaller. It’s a lot easier to start off with something small than something big.
- Since it’s going to be “smashed,” you don’t need perfection.
- The one who’s going to get a close up of the cake (the baby turning 1) is too fascinated by the colors and icing to notice the lopsided top.
- You can save money with a homemade smash cake by making it yourself. Most of it will end up on the floor or in the dog’s mouth, anyways.
- Who doesn’t want your child to have something made with love?
Truly, it’s easy. This is all you have to do:
Infographic from Betty Crocker
I followed those directions and came up with this!
All you need is a box of cake mix (plus the necessary ingredients to make the cake, obviously), a can of frosting, and whatever decorations that your heart desires.
Without fail, the cake rose beautifully in both nine inch cake pans. Would it be so bad if we just stuck a pan of cooled cake in front of the birthday boy/girl? It’s just as pretty.
I let the cakes cool completely before even trying to cut out smaller circles. Want a tip? Freeze your cakes prior to cutting into them! It’ll help the cake keep its shape and prevent crumbling. The freezer was my best friend when I made this little cake. I stuck it in the freezer before cutting, after cutting, and after putting the first layer of frosting on. That really helped the cake keep its shape and become more sturdy for decorating.
In my opinion, there can never be enough sprinkles. Throwing some hot pink nonpareils on the side of the cake not only makes it festive, but it covers up any imperfections that you might not like. Since I was using a regular butter knife to frost my cake, I had quite a bit to cover up.
I think the sprinkles worked its magic, don’t you?
Recipe from Betty Crocker. Can also be found here: http://www.bettycrocker.com/recipes/confetti-cake-stack/b4705a4e-38c8-492a-9585-7de7412198ab
Ingredients
- 1 box Betty Crocker® SuperMoist® cake mix (any flavor*)
- Water, vegetable oil and eggs called for on cake mix box
- 1 container Betty Crocker® Whipped fluffy white frosting
- Assorted Betty Crocker® candy sprinkles
Directions
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
- Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
- Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
- Frost side and top of cake with frosting. Arrange sprinkles over top of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes.
Betty Crocker has a ton of other smash cake and first birthday cake ideas, so be sure to check them out!.
peas & carrots smash cake // watercolor cake // confetti cake stack // first birthday lion cake
This is a sponsored post, but the opinions expressed are my own.
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