{"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":"https:\/\/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 celebrate their first birthday and you want to bake the cake yourself? Here is my easy to follow Smash the Cake recipe!<\/p>\n

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

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$ to 20$. You simply have to follow the recipe steps and it will go smoothly.<\/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't have the ingredients or pastry tools, or if your schedule is too tight, purchasing it from a bakery might be better choice!<\/p>\n

 <\/p>\n

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

 <\/p>\n

Ingredients<\/h3>\n

Cake:<\/strong>
\n\u2013 1 box of cake mix from the store (the flavour is up to you, 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 \u2013 Replace them by two smashed bananas or 3\/4 cup of unsweetened apple sauce.<\/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 \u2013 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

 <\/p>\n

Instructions<\/h3>\n

Cake<\/h4>\n
    \n
  1. Preheat the over at 350\u00b0F.<\/li>\n
  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.<\/li>\n
  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 to 3 minutes.<\/li>\n
  4. Pour the mix in the circular pan.<\/li>\n
  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.<\/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 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.<\/li>\n
  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!<\/li>\n<\/ol>\n

     <\/p>\n

    Icing<\/h4>\n
      \n
    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.<\/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 at high speed for 8 to 10 minutes until the mixture has doubled in volume and has a whipped cream consistency.<\/li>\n
    4. Pour in an airtight container in the fridge until the assembly.
      \n* It's possible to do it with a hand mixer, but your arms will quickly get tired!<\/li>\n<\/ol>\n

       <\/p>\n

      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. 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.<\/li>\n
      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.<\/li>\n
      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.<\/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. 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.
        \n* 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.<\/li>\n
      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.<\/li>\n<\/ol>\n

         <\/p>\n

        Visual resources<\/h4>\n

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