Please enter the email you’re using for this account.
Parve
Medium
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Digging into a pint-sized cake is something that has mamas and grandmas squealing with delight! Obviously, the more cream the better, which makes this giant-sized cupcake just perfect for your one-year-old’s birthday! It’s small enough that it’s not too overpowering, yet full of messy cream; I’d say this one is a winner! As soon as you get the hang of making buttercream rosettes, you’ll realize that it’s really no big deal to pull together. The best part is that you can adapt this cake to your own style or theme by using your creativity to decorate the top. You can use colored sprinkles of your choice or a number 1 lollipop. I made mini fondant butterflies for a whimsical look, but feel free to check out the baking aisle in any grocery for other ideas to change it up. I believe this cake will have your toddler squealing too!
Glicks Cooking Spray or other baking spray
icing bags
Wilton tip 1M, or any jumbo star tip
gel food coloring of your choice
very sharp knife
angled icing spatula
fondant, sprinkles etc. (optional)
1 batch Basic Cake Recipe
1 batch Parve Buttercream
Preheat the oven to 325 degrees Fahrenheit. Prepare one batch of my basic cake recipe.
Spray cake pan well. Pour two cups batter into the bottom cavity of the pan and three cups into the top. Tap the pan on the counter to release any air bubbles. Bake for 35 to 40 minutes, or until toothpick comes out clean. Transfer cakes to a cooling rack and let cool completely.
Prepare one batch of my parve buttercream icing.
Level both halves of the cake with a sharp knife. Place the bottom half on the cake board, using a bit of icing to secure it in place. Use the spatula to cream the top of the cake and place the second half on top. The bottom half of the cake will not get iced so that it has a simple cupcake-wrapper look. Use the spatula to apply a thin layer of icing to the top part of the cake.
Fill the icing bag with icing. Starting from the bottom rim, closest to the “cupcake wrapper,” form rosettes, working your way around the perimeter. Place the tip where you want the center of the rose, and go in a circular motion outward until you get the desired size. I recommend practicing on a piece of wax paper or cutting board until you get the hang of it. You can always scoop the icing back into the bag and reuse. After finishing the bottom ring, work your way up to the top in circles. If you find that the icing is becoming looser as you work (this happens from being in physical contact with your warm hands), just pop it into the refrigerator for a few minutes before you continue.
Use your imagination. You can alternate two or three different color icings, or three different shades of the same color for an ombre effect. Use pearls, edible glitter, sprinkles or cookie chunks to decorate the top. Create fondant shapes to scatter around or add a chocolate lollipop or plastic cake topper for a finishing touch.
Photography by YF Studios
How Would You
Rate this recipe?
Please log in to rate
sooooo cute!!!!!
delicious and beautiful. very clear easy directions.
This was so easy to make & it looked adorable!!!