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

 

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Prep time

5 mins

Total time

5 mins

 

Author: Jane Maynard

Ingredients

• 2 sticks (1 cup) butter, softened to room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• ⅓ cup cocoa powder, sifted into the bowl
• 1 cup M&Ms, processed to a coarse dust in the blender

Instructions

1. 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.

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If you’ve been reading my blog for a while, you know that I love making cakes for my kids’ birthdays. The birthday cakes my mom made for me as a child are cherished memories, so it’s something I want to pass on to my own children.

When I started making cakes for our kids, they never came out quite how I envisioned, but I’ve gotten better with every cake and finally feel like I have a handle on the process. I suppose I could have just taken a class at some point, but where’s the fun in having someone who actually knows what they’re doing share their wisdom with you? 😉

Owen’s 1st birthday party was on Saturday. I made a doggie cake for him because, as a 1-year-old, there are only two things in the world he loves: things with wheels and doggies. I spent several hours getting the cakes ready for the party and when I was finally able to show Owen the final product, he got super excited and giggled, just like when he sees a real dog! That excitement made all the hard work totally worth it. The cake ended up being a huge hit at the party, and not just because it was cute (which it was!). It was uber delicious, too, so I will share the recipes at the end of this post!

After all these years of figuring out how to decorate cakes on my own, I wanted to share my learnings with you. Remember, I’m an amateur…but I think most of us are, so hopefully these tips will be as helpful to you as they are to me!

1. Make the cake up to two days in advance and freeze it.

When you start decorating you want the cake to be frozen, so for time-saving purposes, it’s a good idea to bake the cake at least two days in advance. After baking, let the cakes cool completely on a cooling rack, wrap in plastic then freeze.

2. Use cake strips!

Have you tried the cake strip trick yet? I will forever be indebted to my friend Lindsay for sharing this trick with me. I get flat cakes out of the oven EVERY TIME. Click here for all the details.

3. Decorate the cake the day before you are going to serve the cake.

The times that I’ve saved the cake decorating for the day of the party were always far more stressful times and the cakes were not as well done. I HIGHLY recommend decorating the cake the day before you need it!

4. Make a ton of frosting.

The frosting recipe I will share below is enough to frost a 2-layer cake. When I know I’m going to be making a “cute” cake, I usually triple the recipe to be safe.

5. Spread a crumb coat on the frozen cake then refrigerate.

When you’re ready to start icing the cake, do a crumb coat first. This is a thin layer of frosting that goes on before the final layer. If the cake is frozen it is much easier to ice. The crumb coat is an extra step but SO WORTH IT. It’s really wonderful to have a layer of frosting where it doesn’t matter if crumbs show…it makes all the difference. Once the crumb coat is on, refrigerate or freeze the cake again until the frosting firms up (30-60 minutes).

Also, a quick note on carving. If you need to shape your cake, it’s helpful to carve it when it’s frozen. If it takes a while for you to get it all cut up, you may want to stick in the freezer again for 15-30 minutes before doing the crumb coat. Bottom line – frozen cakes are easier to deal with the whole way through the process!

6. Don’t let the food coloring dictate the colors.

I have a set of eight food color gels that I use, which provides me with lots of color options. However, I never use those colors straight up – I used to be a painter, I can’t resist mixing the colors! One of my favorite tricks is using brown to tone down the colors. I find most of the default food colors are a little bright for my taste. Adding a hint of brown makes nice, rich colors. Click here for a chart from Wilton for more color-mixing inspiration.

This color was made using blue, brown and black.

7. When you mix a color, make more than you think you need.

I love making my own colors, but there is one problem…it’s tricky mixing the same exact color more than once. When you create a color, make sure you mix more than you think you need so you don’t run out halfway through the princess’s dress or Superman’s cape!

8. Seek out inspiration for designs!

I have a book called “Cakes for Kids” by Matthew Mead that I LOVE. Either get your hands on that book or another similar title and use it for tips and inspiration. Searching the web is a great tool, too. I always do tons of looking around for shapes and ideas when coming up with the design.

9. Keep it Simple

A simple design can be powerful and it’s much easier to execute, so the likelihood of success increases dramatically. And remember, cut the cake into the shapes you need when it’s frozen!

Spiderman ended up being super simple – I just had to shave off the edges of a round cake!

10. Draw the design ahead of time.

Draw your design out on paper ahead of time, real-size. You can then lay that over the cake to cut it to the right shape and it’s not quite as scary when you put frosting to cake.

11. Buy a couple flat spatulas.

I randomly picked up a couple straight spatulas at Michael’s once, not realizing how awesome they are. They have totally changed my ability to spread icing on cakes – it looks so much more smooth and pretty than when I use a butter knife. I have two angled straight spatulas – one little, one big. They are wonderful!

12. Buy a set of decorating tips and don’t be afraid to use them.

You need decorating tips in order to decorate the cake, so make sure you have a set! I recommend using gallon-sized freezer ziploc bags instead of piping bags – it’s just a lot easier for clean-up. Also, I generally spread a flat layer of buttercream over the whole cake and then either use the small round tip to draw on the cake or a flower tip to fill in areas, like Spiderman’s eyes and the doggie’s nose.

13. Use waxed paper under the edges of the cake to keep the plate clean.

I wrote about this trick that my friend Nikki shared with me a few years ago and I still use it every time I frost a cake. Place your cake on the serving platter. Tear up strips of waxed paper, about 2″ – 3″ in length, then tuck them under the edges of the cake all the way around. When the cake is completely iced, carefully remove the paper. I use a thin knife to sort of hold the icing back so it doesn’t stick to the wax paper and pull away from the cake when I remove the paper.

14. Cake boards are awesome!

I love these cake boards for displaying the cake. They come in white, which looks cute, but you can always cover them with another color paper if you like (like pink for Hello Kitty). I bought a pack of big, round cake boards a few years ago and they’ve been wonderful to have handy!

15. Have fun!

If you don’t have fun doing this, then don’t do it. I really love doing making these cakes, so it is worth the work. Make sure you’re having fun!

I know it seems like Wilton sponsored this post, but they didn’t (although, I should have thought of that!). They just have great products that work! Wilton also has a page on their site “Cake and Dessert Decorating 101” that is very helpful if you want even more tips.

A word about the cake:

For years I used cake mixes and I encourage you to do the same. They’re easy and taste good. However, I have started making my cakes from scratch just because I found some recipes that I love…and I guess I like to make things harder on myself than I need to. The chocolate cake recipe below is seriously AWESOME. Just sayin’.

And a word about the frosting:

I love homemade buttercream and use it for almost all of my cakes (recipe below). I hate store-bought frosting. Making buttercream is in fact super easy so you should just bite the bullet and do it! The recipe below is perfect – my frosting comes out right every time.

I have used swiss meringue buttercream at times – it tastes fabulous and you can play around with how the surface of the frosting looks a bit more (for example, on the elephant cake I could create texture that I would not be able to do with regular buttercream). It’s a bit more work to make, so if I don’t need the flexibility of texture, I just stick with regular buttercream.

I’ve also used 7-minute frosting because I needed to (you have to check out Anna’s ghost birthday cake…so funny), but I HATE HOW IT TASTES, so I will only ever use it again if I have need to pipe little ghosts.

Feel free to chime in with your own cake decorating tips and tricks!

Chocolate Cake

 

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Author: Matthew Mead's "Cakes for Kids" Book

Recipe type: Dessert

Ingredients

• From Matthew Mead's Cakes for Kids
• 2 cups all-purpose flour, plus a little extra for the pans
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter (Jane note: mine was salted, it was fine), at room temp
• 2 cups sugar
• 3 large eggs, at room temp
• 2 teaspoons vanilla extract
• 1½ cups whole milk (Jane note: mine was 1%, it was fine)

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease two 8-inch rounds OR two 9-inch rounds OR one 10-inch round. Line bottom of pan with waxed paper or parchment paper, grease again, then coat pan with thin layer of flour. If doing cupcakes, line 24 cups with liners.
3. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt.
4. Using an electric mixer, on medium to high speed beat the butter in a large bowl for 30 seconds. Gradually add sugar ¼ cup at a time at medium speed and then beat 3-4 minutes more or until well combined. Scraped down sides of bowl. Beat 2 minutes more at medium. Add eggs 1 at a time, beating for 30 seconds after each addition. Beat in vanilla extract.
5. With the mixer on low, add flour in 3 additions, alternating with milk in 2 additions, beating until just combined after each addition. Beat on medium-high speed for 20 seconds more.
6. Spread batter in prepared pans - fill pans ⅔ full. Bake 30-35 minutes or until toothpick comes out clean (make sure you don't undercook! You want no jiggling in the middle and a clean toothpick).
7. Place cake on wire rack and cool for 10 minutes. Invert onto the rack, lift of the pan, remove waxed paper and let cool completely on rack. Cupcakes should cool in pan for 15 minutes before removing.

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Buttercream Frosting

 

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Author: Adapted from "How to Cook Everything"

Ingredients

• 8 tablespoons butter, room temperature
• 4 cups confectioners’ sugar
• 6 tablespoons cream or milk (cream is better)

Instructions

1. Beat butter with a mixer (I use my KitchenAid with the paddle attachment). Gradually work in the sugar, alternating with the cream and beating well after each addition. If the frosting is too thick to spread, add a little more cream, a teaspoon at a time. If it is too thin (which is unlikely), refrigerate for a few minutes; it will thicken as butter hardens. You can add up to 2 teaspoons of vanilla, but if you need white frosting leave the vanilla out!

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YEARS ago we met up with some friends for their cute daughter’s birthday. Emily (the mom and my dear friend) cooked a cake in a 9×13 pan and then made a really fast, really easy, REALLY yummy “frosting” for the cake. For whatever reason that cake popped into my head a few weeks ago and I got a hankering. I emailed Emily for the recipe and made a cake the very next day!

When Emily made this frosting, it was soft and spreadable. When I made it, it was thick as could be and hard to spread around. I think the difference must be that I used my hand mixer. The stuff thickened up so fast I had zero control over the final product. I’m thinking whisking by hand is the way to go!

Also, if you do whip it up thick, this recipe would be a great filler for a layer cake. In fact, I am definitely going to try that sometime!

Anna looking lovingly on…wishing her mom would let her eat the cake already! (Yes, she licked the bowl clean.)

Quick and Easy Pudding Frosting

 

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From Emily Stratford

Author: Jane Maynard

Ingredients

• 1 small box of pudding (chocolate or white chocolate are good flavors to use)
• ½ pint cream (8 ounces)

Instructions

1. Whisk together by hand until the desired consistency. If you use a hand mixer, it will get very thick, very quickly and could be used as a nice filler for a layer cake.
2. Also, I used a lot more cream and a lot less pudding”¦probably ¾ of a box of pudding and 1 pint of cream. The main reason for this change is I had used the hand mixer and it got so thick so fast, I had to add more cream. Just play around with it to your taste!

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For her birthday, Cate selected the elephant cake from my handy dandy Cakes for Kids book. Honestly, I think the main reason she picked the cake was because it was pink. I was happy to oblige – it was a straightforward design and super cute. And I could make cupcakes for all the kids, topped with Circus Peanuts to tie it all together (see photo near the end of this post). The cake and the cupcakes were a hit!

Like I mentioned on Sunday, Cate’s elephant cake tasted light years better than Anna’s ghosty cake. And not just because chocolate cake will kick angel food cake’s patootie any day of the week. But the icing I used for the elephant cake is to die for. The book had suggested frosting the cake with a recipe that uses shortening, because it’s easier to handle and would work for creating texture on the elephant’s skin. But, uh, hello? Shortening? Blech. I promptly picked up the phone and called my good friend Faye, the pastry chef in my life. She suggested I whip up a Swiss Meringue Buttercream, which would also be easy to work with and have the added benefit of actually tasting like food.

I’m not exaggerating. Swiss Meringue Buttercream is the creamiest, smoothest, most flavorful frosting I’ve made. I don’t even usually like frosting that much. I love this stuff.

And, sure enough, I was able to gently press a sieve into the surface of the icing to create a super cute texture that every pretty pink elephant aspires to.

Swiss Meringue Buttercream Frosting

 

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As described over the phone to me by my friend Faye Stein

Author: Jane Maynard

Ingredients

• 4 egg whites
• 1 cup sugar
• 15-20 ounces butter (american style, the regular stuff you get at the store), room temperature
• 1 teaspoon vanilla

Instructions

1. Combine the egg whites and the sugar in a KitchenAid bowl. Place over a pan of simmering water. Whisk thoroughly until the temperature reaches 165 degrees (which actually happened faster than I was expecting). The mixture will be shiny and the sugar dissolved. Remove from heat, place on mixer.
2. With the whisk attachment, whisk at high speed until it’s a meringue, stiff peaks forming. Stop whisking, let mixture cool until bowl is cool enough to touch and the mixture is room temperature.
3. Whisk at medium high speed, breaking off pieces of butter and adding, mixing after each addition. The mixture will stay quite soupy and you’ll think there’s no way that this is going to turn into frosting”¦and you’ll get ready to grab your phone to call me and find out what you’re doing wrong even though I told you it would work (that’s what I did with Faye)”¦but you just keep whisking and whisking, and then all of the suden it’s right. It suddenly turns into creamy frosting wonderfulness. (I added about 15 ounces of butter total the first time I made it, 12 ounces the second time I made it). At the point that it looks like actual frosting, add your vanilla and any food coloring and whisk again for a few minutes.
4. Leftover frosting can be frozen for future use. Once you’ve refrigerated or frozen the frosting, if you want to mix it in the mixer again you should use the paddle attachment, not the whisk attachment.

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Vanilla Buttercream Frosting

 

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From How to Cook Everything

Author: Jane Maynard

Ingredients

• 8 tablespoons butter, room temperature
• 4 cups confectioners’ sugar
• 6 tablespoons cream or milk (cream is better)
• 2 teaspoons vanilla extract

Instructions

1. Use a fork or electric mixer (I use my KitchenAid with the paddle attachment) to cream the butter. Gradually work in the sugar, alternating with the cream and beating well after each addition. Stir in the vanilla. If the frosting is too thick to spread, add a little more cream, a teaspoon at a time. If it is too thin (which is unlikely), refrigerate; it will thicken as butter hardens.

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