I had a baby girl coming for a cake smash session and I thought I'd try something new. I usually make the Giant Cupcake for my cake smash session but I wanted something different.
The only thing I know how to pipe or have tried to pipe is rosettes and even that is questionable. Haha.
Overall I'm pretty happy with how it turned out. It could have been better but this was going to be destroyed by a little baby so.... It only had to look good for a short period of time during the session.
I have DIY cake stands but I found this one at Home Goods for under $10! I used my CriCut Explore to cut the name on thick gold card stock and added glitter (because I didn't have already glittered paper - so upset about that!). I chose to go with her name because she was already going to have "one" written on her outfit.
Cake
The cake was made using 2 round Pyrex glass containers. They were one quart each. There was enough batter to make a smaller cake using the smaller round containers!
Preheat Oven at 350°
1 yellow cake mix
1 Cup Water
1/2 Cup Oil
French Vanilla pudding dry mix (3.4oz)
4 eggs (one more than what the box calls for)
Mix all ingredients in a large bowl. I filled the bowl 1/2 full and placed it on a cookie sheet and baked at 350° for about 40 mins. I think I checked it after 35 and it wasn't done but in just another 5 mins it was ready. Since I made it over night, I wrapped it in plastic wrap after it cooled and put it in a Ziploc bag.
The next day, I leveled the top of the 2 pieces of cake. I filled a good amount of whipped cream in between the layers and crumb coated the outside. It doesn't need a lot. Whipped cream frosting doesn't crumb coat very well but should be just fine.
The cake was made using 2 round Pyrex glass containers. They were one quart each. There was enough batter to make a smaller cake using the smaller round containers!
Preheat Oven at 350°
1 yellow cake mix
1 Cup Water
1/2 Cup Oil
French Vanilla pudding dry mix (3.4oz)
4 eggs (one more than what the box calls for)
Mix all ingredients in a large bowl. I filled the bowl 1/2 full and placed it on a cookie sheet and baked at 350° for about 40 mins. I think I checked it after 35 and it wasn't done but in just another 5 mins it was ready. Since I made it over night, I wrapped it in plastic wrap after it cooled and put it in a Ziploc bag.
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| Couldn't find my other bowl for the photos (I used TWO bowls) |
The next day, I leveled the top of the 2 pieces of cake. I filled a good amount of whipped cream in between the layers and crumb coated the outside. It doesn't need a lot. Whipped cream frosting doesn't crumb coat very well but should be just fine.
It is my 2nd time making whipped cream frosting and I'm so happy with how it turned out (I'm not going to talk about what a disaster the first attempt was.)
Whipped Cream Frosting
I pinned tons of recipes for stabilized whipped cream but eventually tried this one... I followed this tutorial but doubled the ingredients because the worst thing that could happen is running out of whipped cream frosting! All the tutorials I've read and watched on YouTube stresses that you freeze the bowl and whisk for at least 15 minutes before starting. I left it in my freezer overnight.
When I was ready the next day... I got busy!
3 Cups of Heavy Whipping Cream
2 Tsp Gelatin (one pouch)
1/2 Cup Powdered Sugar
1 Tsp Vanilla Extract
4 Tablespoon Water
Pink Food Coloring
I started with mixing the gelatin with water in a glass pyrex measuring cup and let it soften for about 5 minutes. Then I placed the cup in a pan of simmering water to dissolve the mixture. Stir constantly until it's all dissolved. Remove from heat and let cool.
I used a hand mixer to start whipping the cream until it starts to get thick. Add Sugar. Mix again until soft peaks form. Add vanilla, gelatin & food coloring. Mix until stiff peak forms. Everywhere I researched says "do not over beat, it will turn to butter" Scary! huh!?! I guess mine was good since it held it's shape and did not turn into butter (success!).
I used a 1M tip from Wilton and used a disposable piping bag. I didn't take photos while doing this because I thought it was going to end up a disaster. So, I apologize that I don't photos of the process...
I pinned tons of recipes for stabilized whipped cream but eventually tried this one... I followed this tutorial but doubled the ingredients because the worst thing that could happen is running out of whipped cream frosting! All the tutorials I've read and watched on YouTube stresses that you freeze the bowl and whisk for at least 15 minutes before starting. I left it in my freezer overnight.
When I was ready the next day... I got busy!
3 Cups of Heavy Whipping Cream
2 Tsp Gelatin (one pouch)
1/2 Cup Powdered Sugar
1 Tsp Vanilla Extract
4 Tablespoon Water
Pink Food Coloring
I started with mixing the gelatin with water in a glass pyrex measuring cup and let it soften for about 5 minutes. Then I placed the cup in a pan of simmering water to dissolve the mixture. Stir constantly until it's all dissolved. Remove from heat and let cool.
I used a hand mixer to start whipping the cream until it starts to get thick. Add Sugar. Mix again until soft peaks form. Add vanilla, gelatin & food coloring. Mix until stiff peak forms. Everywhere I researched says "do not over beat, it will turn to butter" Scary! huh!?! I guess mine was good since it held it's shape and did not turn into butter (success!).
I used a 1M tip from Wilton and used a disposable piping bag. I didn't take photos while doing this because I thought it was going to end up a disaster. So, I apologize that I don't photos of the process...
