Easy Smash the Cake recipe

*** To read this recipe in English, click on the « FR/EN » tab in the navigation bar, then select « ENGLISH » ***

Your child will soon celebrate their first birthday and you want to bake the cake yourself? Here is my easy to follow Smash the Cake recipe!

Why should you bake it?

Since the cake is often destroyed without being eaten, some parents don't want to purchase it from a professional bakery due to the high cost. If you have most baking ingredients and supplies at home, baking it yourself should cost 15$-20$. You simply have to follow the recipe steps and it will go smoothly.

However, it's time consuming! Put aside two days in your schedule to make it: one to bake the icing and prepare the icing, and another one to put the cake together. Preparing the cake and icing should take around 1h30 (including the baking time). You will then have to let the cake cool down for a few hours, then freeze it for a few hours for an easy assembly. Depending on your experience, the assembly should take around one hour to complete.

If you don't have the ingredients or pastry tools, or if your schedule is too tight, purchasing it from a bakery might be better choice!

 

Easy to follow Smash the Cake recipe

 

Ingredients

Cake:
– 1 box of cake mix from the store (the flavour is up to you, but avoid chocolate and red velvet),
– 1 cup of water,
– 1/2 cup of vegetable oil,
– 3 eggs.
* For egg allergies – Replace them by two smashed bananas or 3/4 cup of unsweetened apple sauce.

Icing:
– 1/2 cup of room temperature butter,
– 1/2 cup of vegetable grease (Crisco type),
– 4 cups of powdered sugar,
– 3 table spoons of milk,
– 1 table spoon of vanilla extract.
* For dairy allergies – Replace butter by vegetable grease. Replace milk by the plant-based milk of your choice (soy, oat, rice, etc.)

Tools:
– One 6" round cake pan,
– Parchment paper,
– Stand mixer or hand mixer,
– Cooling rack,
– Cling wrap,
– Flat plate,
– Angled spatula. Alterative choice: flat and rigid spatula,
– Bench scraper. Alternative choice: large knife with flat back,
– Optional: icing pouch, piping tips, decorations, fruits, flowers, etc.

 

Instructions

Cake

1. Preheat the over at 350°F.
2. On parchment paper, cut a 6" diameter circle and one 22" x 3" rectangle. Place the circle at the bottom of the pan, then line the rectangle against the inner wall. If they don't stay in place, you can use a bit of oil to glue them to the pan.
3. Mix the cake mix, water, oil and eggs in a bowl. With a standing mixer or hand mixer, beat at medium speed for 2-3 minutes.
4. Pour the mix in the circular pan.
5. Put in the over for approximately 35 minutes, or until a toothpick comes out clean. Additional test: if you press on the cake with your finger, the cake will bounce back.
6. Let the cake cool down for 15 minutes, then gently remove it from the pan. Place it on the cooling rack, remove the parchment papers and let it cool down for several hours.
7. If the cake has a drastic "mountain", use a long serrated knife to level it once it's fully cooled down. It will make the assembly go more smoothly. Then, cut the cake in half horizontally. This will allow you to have two even layers.
8. Wrap the cake in cling wrap, then put them in the freezer until the assembly (maximum one week later). Frozen cakes are much easier to ice!

 

Icing

1. With a stand mixer*, beat the butter and the vegetable grease at high speed for 5 minutes or until it becomes light and airy.
2. Gradually add powdered sugar (1/2 cup at the time), then the milk and vanilla. Scrape the sides of the bowl a few times to make sure everything is incorporated.
3. Mix at high speed for 8-10 minutes until the mixture has doubled in volume and has a whipped cream consistency.
4. Pour in an airtight container in the fridge until the assembly.
   * It's possible to do it with a hand mixer, but your arms will quickly get tired!

 

Assembly

1. Get the cakes out of the freezer, then remove the cling wrap. The part that was at the top of the pan will become the first layer, while the part that was at the bottom of the pan with become the second layer.
2. Put a small dollop of icing on the plate, then place the first layer of cake on top. This will "glue" the cake to the plate to prevent it from moving.
3. With the spatula, cover the top of the first cake with a thick layer of icing. I like to put up to 1" of icing.
4. Take the second layer of cake and place it upside down on the first cake. Yes, you read that correctly! The part that was at the bottom of the pan will now face the ceiling. This will allow you to have a nice and flat surface for a professional-looking cake.
5. Gently press of the cake to glue both layers together.
6. With the spatula, frost the top of the cake to have an even surface.
7. With the spatula, generously cover the side of the cake with icing. While turning the plate, use the bench scraper to remove the excess of icing for a sleek result. For a "naked cake" look, remove most of the icing to reveal the sides of the cake, while preserving the thick layer of icing between both layers. The remaining icing can stay in an airtight container for one week in the fridge or up to a few months in the freeze.
   * Optional: If you want to, you can also add decorations with the piping bag and tips or add sprinkles. If you want to add fruits or flowers, it's best to wait until the session to position them.
8. Leave in the fridge until the photo session. I recommend getting it out 3 hours before the appointment so it can get to room temperature and be easier to destroy.

 

Visual resources

Video showcasing how to frost a classic cake (in English with subtitles when clicking on the "CC" icon)

 

Video showcasing how to frost a "naked cake" (in English with subtitles at the top of the screen)