Step by Step DIY Smash Cake with Five Ways to Decorate!
Smash Cakes are essential for any baby’s first birthday! They are really popular for photoshoots and for the baby’s party. There is no need to order the cute little cake from a bakery, they can easily be made at home. I also have had a number of friends ask me for help in making their own smash cake, and I decided it would be a great idea to do a tutorial for my YouTube channel since there is clearly a need out there. In this episode I’ll show you how to build, fill, crumb coast, and frost a smash cake to prepare to decorate. From there, I will go through five simple smash cake designs that anyone could do at home with the right tools and guidance. I hope you enjoy this episode and create a darling smash cake of your own!
Notes: Recipe for cake and frosting below.
Rosette Cake: Wilton tip 2D used
Star/Swirl/Rosette Cake: Rosette: Wilton Tip 1M Ruffle: Wilton tip 104 Stars: Ateco Tips 862, 863, 865 and Wilton Tip 4B
Vanilla Cake Recipe: This Makes Two 8” cake layers or Three 6 “ layers Ingredients: 1 cup butter (2 Sticks), softened 2 cups granulated sugar 4 eggs room temperature 2 ¾ cup flour 2 ¼ tsp baking powder ¾ tsp salt 1 cup milk 2 TBS vanilla Extract
This Makes Three 8” cake layers, or Four 6” Cake layers 1 ½ cups butter (3 sticks), softened 3 cups granulated sugar 6 eggs room temperature 4 cups + 2 TBS flour 3 ½ tsp baking powder 1 1/4 tsp salt 1 ½ cup milk 3 TBS vanilla Extract
Instructions: Preheat Oven to 350 and prepare two 8 inch cake pans. Sift flour, baking powder, and salt together in medium bowl. Set aside. Beat butter on medium speed for 3 minutes. Add sugar and beat another 3 minutes. Add eggs one at a time, mixing after each addition. Start adding flour mixture a cup at a time, and alternate with milk. Start and stop with flour mixture (I added one cup flour, half cup milk, one cup flour, half cup milk, and rest of flour) Add vanilla extract and mix Divide batter evenly between two pans. Bake for 2530 minutes until a knife/toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to rack. Let cool completely before frosting *Cakes can be wrapped in saran wrap and a layer of foil and frozen for up to a month. Defrost on counter still in saran wrap for about 2 hours when you are ready to use.
American Buttercream Frosting Recipe Ingredients: 2 cups of butter (4 sticks), I use salted 8 cups of powdered sugar (2 lb bag) 2 Tbs. vanilla extract 48 Tbs. heavy whipping cream
Instructions: Mix butter for 3 minutes, starting on low speed and then turning to high after butter is broken up. Add about half the powdered sugar slowly otherwise you’ll have a mess! Add in 2 Tbs. of heavy whipping cream and all vanilla. Mix for 2 minutes and check consistency. It will most likely be thick, so continue to add heavy whipping cream one Tablespoon at a time until you get the consistency you need. You can store in the fridge for up to a month, or freeze for three months. Thaw to room temperature before using.