Ladybug Birthday Cake and Smash Cake
Note: I attempted to scramble the name in the photo above but it turned out looking like a botched decorating job! Does anyone know how to make a black box or to blur a photo in Picasa?
I love making first birthday cakes and my trademark cake has evolved to be the following: A large sheet cake topped with one small three dimensional round cake. The purpose of the round cake is to add interest, dimension, and decoration. I then replicate that same round cake for the purpose of a smash cake. A smash cake is what we call the small cake given to the birthday boy or girl to mash and squeeze between her fingers (and in rare circumstances, actually eat!). You’ll see I used the same formula for the Clown Cake and a similar idea for the Monkey Cake. I like how the matching cakes reinforce the party theme. And there is something so cute about a miniature version of the larger cake made specifically for the guest of honor!
The pan I use to make the three dimensional round cakes is a pan my mom ordered from an infomercial several years ago. I have tried to find it online but I have not had any luck. It is the perfect pan to use to make a baseball or soccer ball cake. I have used the pan more times than I can count!
I was definitely happy with how the cake turned out, though I still can’t wrap my head around the fact that it was for MY little girl’s first birthday?! For goodness sake…where does the time go?! Next thing I know I’ll be baking her wedding cake.
(If she’ll let me. 🙂 )
Brown Sugar Cake:
(I doubled the below recipe for each 15-inch pan. As-is, this recipe yields enough batter for two 8 or 9-inch cakes)
- shortening and flour for pan prep
- 1/2 cup butter, melted
- 8 oz. sour cream
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
Preheat oven to 350 F.
Rub shortening on the bottom of cake pans. Sprinkle with flour. Set aside.
Combine melted butter and sour cream in a large bowl, stirring with a whisk until well blended. Add sugars and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs; beat 2 minutes or until well blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan(s). Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
For the frosting I used the Wilton recipe.
Frosting (I made this recipe about three times for this cake):
- 1 cup vegetable shortening, at room temperature
- 1 teaspoon clear vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons water (or milk or heavy cream)
- 1/2 teaspoon meringue powder
Cream together shortening and butter using an electric mixer. Add vanilla. Add confectioners’ sugar, one cup at a time and continue to beat with mixer. Add cream and meringue powder. Add more confectioners’ sugar or more cream to reach desired consistency.
Check out these GORGEOUS cookies! I cannot take an ounce of credit except for ordering them from a friend’s friend. If you are in the Boston area and looking for AWESOME cookies/cookie favors, send me an email and I will provide the contact info.
Here are some more photos from the picnic: