One of the only over-the-top-Mom things I do is make fun cakes for my kids’ birthdays. Cate and Anna had both of their birthdays this week so I’ve been a busy baker! Anna opted for a vanilla cake shaped like a fish. Cate decided to go with chocolate cupcakes topped with M&M frosting. I wanted to share the cakes with you, since I always do, as well as the recipe for the frosting because it was YUMMMMMMMMM.
Anna’s cake was inspired by a goldfish in the Cakes for Kids book by Matthew Mead that we love so much! The cake is essentially a 2-layer cake (8 inches or 9 inches works) with a thin crescent cut off the top or each layer before frosting. Those crescent pieces become the fins. The frosted layer cake gets tipped up on its side and and then the fins are added, with toothpicks securing the top and back fins. I think this might have been the hardest cake I’ve made so far, surprisingly. It didn’t come out as cute as I’d hoped but it did come out better than I expected! Anna was completely happy with the cake and that is all that matters!
I think what made this cake so tricky was that I made the fins a different color than the body (to look more like Flounder from The Little Mermaid), but it’s hard enough attaching those fins without having to worry about the frosting colors mixing. Bottom line: this cake was hard but we made it work!
Cate took it easy on me and just wanted chocolate cupcakes with M&Ms. I decided an M&M frosting would be good and took inspiration from a recipe on the blog Cookies & Cups. I changed the recipe to a chocolate buttercream frosting and made it a little thinner. The frosting was fudgy and crunchy and oh-so-delicious. Quick note: when the frosting is just made, the M&Ms are still crunchy, but as it sits, the M&Ms get softer. This is not a bad thing, but it goes from crispy M&M fudge frosting to chunky-chocolate fudge frosting. Just wanted to set expectations properly! If you can whip up the frosting last minute, that’s what I would do! This is not to say that we haven’t happily enjoyed the leftovers!
If you’d like to see the misadventure I had when I started to frost the cupcakes, click here. Fair warning, it’s scary! Moral of the story? Always use a star tip when piping chocolate frosting. And that’s all we’ll say about that!
Chocolate M&M Frosting
- 2 sticks (1 cup) butter, softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/3 cup cocoa powder, sifted into the bowl
- 1 cup M&Ms, processed to a coarse dust in the blender
In a stand mixer or with beaters, beat together all of the ingredients on medium-high speed until well-mixed. Spread on cake or cupcakes and eat immediately! M&Ms will be crunchy at the outset but will soften as the frosting sits.