{"id":19247,"date":"2022-03-20T10:55:25","date_gmt":"2022-03-20T14:55:25","guid":{"rendered":"http:\/\/lisamariesavard.com\/?p=19247"},"modified":"2025-01-24T11:51:01","modified_gmt":"2025-01-24T16:51:01","slug":"recette-de-gateau-de-smash-the-cake-facile","status":"publish","type":"post","link":"http:\/\/lisamariesavard.com\/en\/2022\/03\/20\/recette-de-gateau-de-smash-the-cake-facile\/","title":{"rendered":"Easy Smash the Cake recipe"},"content":{"rendered":"

*** Pour lire cet article en fran\u00e7ais, cliquez sur \" FR \/ EN \" dans la barre de navigation, puis sur \" FRAN\u00c7AIS \".<\/strong><\/p>\n

Your child will soon be celebrating their first birthday and you feel ready to bake their Smash the Cake? Here is my easy Smash the Cake recipe!<\/p>\n

Why should you bake it?<\/h4>\n

Since the cake is often destroyed more than eaten by the child, some parents prefer not to order one from a bakery because of the high cost. Assuming you already have most of the basic ingredients and baking tools at home, making it yourself will cost around 15$ to 20$. You simply need to follow the steps and it will be very easy to make.<\/p>\n

However, it does take time! Plan for two days in your schedule: one to bake the cake and prepare the frosting, and another for assembly. Baking the cake and frosting will take about 1.5 hours, including prep and baking time. You will then need to let the cake cool for several hours, followed by several hours in the freezer to make assembly easier. Depending on your experience, assembly will take about 1 hour.<\/p>\n

If you don\u2019t have the basic ingredients, baking tools, or if your schedule is tight, buying one from a bakery might be the better option!<\/p>\n

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Easy to follow Smash the Cake recipe<\/h4>\n

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Ingredients<\/h3>\n

Cake:<\/strong>
\n\u2013 One box of store-bought cake mix (flavour of your choice, but avoid chocolate and red velvet<\/em>),
\n\u2013 1 cup of water,
\n\u2013 1\/2 cup of vegetable oil,
\n\u2013 3 eggs.
\n* For egg allergies: replace with 2 mashed bananas or 3\/4 cup of unsweetened applesauce.<\/p>\n

Icing:<\/strong>
\n\u2013 1\/2 cup of room temperature butter,
\n\u2013 1\/2 cup of vegetable grease (Crisco type),
\n\u2013 4 cups of powdered sugar,
\n\u2013 3 table spoons of milk,
\n\u2013 1 table spoon of vanilla extract.
\n* For dairy allergies: Replace butter by vegetable grease. Replace milk by the plant-based milk of your choice (soy, oat, rice, etc.)<\/p>\n

Tools:<\/strong>
\n\u2013 One 6\" round cake pan<\/a>,
\n\u2013 Parchment paper,
\n\u2013 Stand mixer or hand mixer,
\n\u2013 Cooling rack,
\n\u2013 Cling wrap,
\n\u2013 Flat plate,
\n\u2013 Angled spatula<\/a>. Alterative choice: flat and rigid spatula,
\n\u2013 Bench scraper<\/a>. Alternative choice: large knife with flat back,
\n\u2013 Optional: icing pouch, piping tips, decorations, fruits, flowers, etc.<\/p>\n

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Instructions<\/h3>\n

Cake<\/h4>\n
    \n
  1. Preheat the over at 350\u00b0F.<\/li>\n
  2. On parchment paper, cut out a 6-inch circle and a strip measuring 22 inches long by 3 inches high. Place the circle at the bottom of the pan, then line the inner wall with the strip. If they don\u2019t stay in place, use a bit of grease to secure them.<\/li>\n
  3. In a bowl, mix the cake mix, water, oil, and eggs. Using a stand mixer or hand mixer, beat on medium speed for 2 to 3 minutes.<\/li>\n
  4. Pour the mix in the circular pan.<\/li>\n
  5. Bake for about 35 minutes, or until a toothpick inserted comes out clean. Another test: when you gently press the cake with your finger, it should spring back without collapsing.<\/li>\n
  6. Let the cake cool for 15 minutes, then carefully remove it from the pan. Place it on a cooling rack, remove the parchment paper, and let it cool for several hours.<\/li>\n
  7. If the cake has a large dome, use a long serrated knife to level the top once it is completely cool. This will make assembly more stable. Then cut the cake in half horizontally to create two even layers.<\/li>\n
  8. Wrap the cake in cling wrap, then put them in the freezer until assembly (maximum one week later). Frozen cakes are much easier to ice!<\/li>\n<\/ol>\n

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    Icing<\/h4>\n
      \n
    1. Using a stand mixer, beat the butter and vegetable shortening on high speed for 5 minutes or until the mixture becomes light and fluffy.<\/li>\n
    2. Gradually add the powdered sugar (1\/2 cup at a time), then the milk and vanilla. Scrape the sides a few times to ensure everything is well incorporated.<\/li>\n
    3. Mix on high speed for 8 to 10 minutes, until the mixture doubles in volume and has a whipped cream-like texture.<\/li>\n
    4. Store in an airtight container in the fridge until assembly.
      \n* It's possible to do it with a hand mixer, but your arms will quickly get tired!<\/li>\n<\/ol>\n

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      Assembly<\/h4>\n
        \n
      1. Remove the cake layers from the freezer and unwrap them. The top side of the cake will become the bottom layer, and the bottom of the cake will become the top layer.<\/li>\n
      2. Place a small dollop of frosting on the plate, then set the first cake layer on top. This helps secure the cake and prevents it from moving during assembly and transport.<\/li>\n
      3. Using a spatula, spread a generous amount of frosting on top of the first layer. I like to use up to 1 inch of frosting.<\/li>\n
      4. Place the second cake layer upside down on top of the first. Yes, upside down! The bottom of the cake will now face up, giving you a perfectly flat surface for a professional-looking finish.<\/li>\n
      5. Gently press of the cake to glue both layers together.<\/li>\n
      6. With the spatula, frost the top of the cake to have an even surface.<\/li>\n
      7. Generously frost the sides of the cake. While rotating the plate, use a scraper to smooth everything out. For a traditional look, remove only the excess frosting to achieve a clean finish. For a \u201cnaked cake\u201d look, remove more frosting until the layers are slightly visible while still keeping frosting between them. Leftover frosting can be stored in an airtight container for up to one week in the fridge or a few months in the freezer.
        \n* Optional: you can decorate the top using a piping bag and tips or add candies. If you plan to add fruit or flowers, wait until the day of the session to place them.<\/li>\n
      8. Refrigerate until the day of the photoshoot. I recommend taking the cake out about 3 hours before your session so it reaches room temperature and is easier for your child to handle.<\/li>\n<\/ol>\n

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        Visual resources<\/h4>\n

        Video showcasing how to frost a classic cake (with English subtitles when clicking on the \"CC\" icon)<\/strong><\/p>\n