First Birthday's are a big milestone for both baby and parents! For starters- it means that you kept a tiny human alive for a full year and thats pretty big in itself! Second- it marks your baby entering toddlerhood and a whole new set of independence from mom! WAHOOO!
I can't think of a better way to celebrate than with baby's very own smash cake! Throw in rainbow sprinkles for a classic Funfetti Birthday Cake vibe and your little one is on their way to some serious cake in the face! AKA the birth of SMASH CAKE.
If baking cake Isn't your thing but you still want to be involved in making your kiddos smash cake- we've got the perfect solution for you! Our Mini Celebration Cake Activity Box. It comes with all your party cake items including balloons and a birthday candle! And during these social distancing times- we've partnered with another local mamma owned and operated business to offer you custom birthday signs for birthday party parade or to decorate a party room in the house!
My son turned the big 1 a few months ago now and I've been receiving a lot of questions about how to make a smash cake. You will be surprised how easy it is! I decided to make him a classic Funfetti Vanilla Birthday Cake. I also made homemade marshmallows, rice krispie treats, and a carrot cake for the dessert table.
For the full party details and additional tips about styling a beautiful and simple dessert table, you can check out Landen's First Birthday Party Recap here! I just loved his theme based off the children's book- The Wonderful Things You Will Be.
*If you want more baking & party tips, recipes, and little doses of JOY- say hi on Instagram & Pinterest! My heart is about spreading Joy and I absolutely love having the opportunity to connect with each and every one of you!
Quick note on making homemade Buttermilk: I NEVER buy Buttermilk. For one- its hard to find full fat buttermilk and I also never use an entire carton before it goes bad. So I just have Whole Milk on hand and make my own!
For every 1 cup of Whole Milk- combine 1 Tablespoon of lemon juice or distilled white vinegar. Let sit for 5-8 minutes (will start to curdle which you want- and done!).
*Recipe Adopted by Cake by Courtney
1) Using an electric mixer or hand held mixer with the paddle attachment- cream butter for 5 minutes, until lightened.
2) Add Vanilla Extract and mix until combined
3) Add powdered sugar in 1/2 cup increments. After the final 1/2 cup is incorporated, slowly add the heavy whipping cream. Beat on medium speed for 5 minutes or until frosting is light and fluffy.
*Frosting can be made up to 1 week in advance and stored in the refrigerator. It can be made 3 months in advance and placed in an airtight container in the freezer. If frozen- thaw the day before by placing in the refrigerator over night. Allow buttercream to sit at room temperature and rewhip in an electric mixer for 5 minutes until light and fluffy.
A video tutorial on how to Frost and Fill a Cake for beginners- this is for you!
A video tutorial of Baking Tools that we love and suggest for cake enthusiasts- this is for you!
Or we created a FREE Guide- Top 10 Tools Every Baker Needs- join our e-mail list and we will send directly to your inbox! I promise we won’t overload your inbox. You can expect exclusive offers and be the first to know about product launches, recipes, and baking tips!
There you have it! Now you can make your very own Smash Cake at home and watch all the glory of your little one eating their very first C A K E.
If you make this recipe- will you show us by tagging @Eatmorecakebycandice or using #EatMoreCakeFindMoreJoy on Instagram? We would love to see you celebrating and give a shout out to your little one!
When it comes to Spring time desserts and Easter Brunch- nothing beats a classic carrot cake! Our Carrot Cake has quickly become one of the most requested cakes and I'm going to share a few simple ways that you can elevate a classic carrot cake recipe so that you can impress your guests!
*If you want more tips, recipes, and little doses of JOY- say hi on Instagram & Pinterest! I would love to connect!
Easter is going to look different for most of us this year. But that shouldn't stop us from celebrating over Easter Brunch with cake! Last weekend- we hosted our very first FREE Bake Along on Instagram Live. I shared my Carrot Cake Recipe and cake baking tips with my Instagram family (if you missed it- you can find the step by step video here on IGTV). I had the BEST time! We drank spicy margaritas and made our highly requested Carrot Cake! Didn't snag the recipe? There is still time! Fill out the form below and we will deliver to your inbox!
We are continuing the Bake Along April 11th at 11am PT and you are invited! I will be teaching how to frost, fill and stack cake layers (pictured here). If you are interested in learning how to make a layered cake- this is a completely FREE online tutorial. We would love to see you there! Or just pop on and say hello- I love meeting new faces and let's be honest, were all craving community right about now.
5 Easy Ways to Elevate your Classic Carrot Cake Recipe
Wishing you all a lovely Easter with your families. Happy Baking!
Photography by: Bailey Michelle Photography
Our sweet boy turned 1! When I started planning his birthday, I wasn't a fan of all the popular first birthday themes out there and knew we wanted simple decor for an intimate family gathering. I looked at the book "The Wonderful Things You Will Be' sitting on the coffee table and said- thats it! We used this book in our baby announcement and I thought the illustrations, colors and message of the book were so perfect for a first birthday theme. Not even realizing the cute play on words 'The ONEderful Things You Will Be".
When I looked up this party theme- I couldn't find a ton of inspiration or vendors to source party decor from so I am going to give you my breakdown:
Balloons: We decided to use the book as inspiration for the colors and went with soft shades of peach, blue, mint green and a few pops of color with orange and red. It was so cute, gender neutral and I absolutely loved the couple of accent colors to really make the balloon garland pop! We found the soft colored balloons in a variety pack on Amazon and used the orange and red from your standard variety pack of balloons. We made small balloon garland and had blown up balloons standing next to the dessert table.
Acrylic Signs & Cake Topper: We love to support local small businesses and partnered with David and Leanna to design and create a custom acrylic calligraphy sign with a quote from the book "This is the first time there has ever been YOU, so I wonder what wonderful things you will do" and a dessert table sign that read "You are the icing on my cake". And she made the cutest ONE Cake topper! We also printed out several photos of our little guy and our baby announcement that had the book cover and put them in simple frames from Target to scatter around the house.
Napkins and Glassware: Balancing Balloons is a local rental company in Seattle and they have the most beautiful collection of glassware! We opted for different shades of light and dark blue glassware for our wine and cocktails and handmade soft blue napkins, that was also used on the dessert table for added color and texture!
Dessert Table: Our favorite part! Landen had to have an epic dessert table and birthday cake. The dessert table is usually the focal point of the party so we decided to decorate this table with the most decor and offer a variety of desserts (I'm not naive that cake isn't for everyone!)
We made the cloud backdrop and it honestly took less than 10 min! We just did a quick YouTube search and found a super easy method. I love the way they turned out and they absolutely made the dessert table! The Happy Birthday Banner was such a perfect addition and found this on Meri Meri, including the adorable paper plates!
Florals: These were also DIY! Trader Joes as the best prices and a variety of beautiful flowers. We got soft blue hydrangeas, peach colored roses and greenery and made 4-5 small bouquets to scatter on different tables, including the dessert table.
Dessert Menu: Not everyone likes cake as much as I do (spoiler alert- Landen was a big fan of the smash cake!) I always suggest offering 2-3 different desserts at a party. We had a Funfetti Smash Cake, Carrot Cake for the adults, homemade marshmallows for the kiddos that also made great party favors and we made cloud shape and 1 shape rice krispy treats with frosting and Cake Batter Flavored Caramels! We used the extra marshmallows to cut out a cloud and 1 shape for an edible cake topper!
There was a taco bar, spicy margaritas and lots of dessert! To make the party extra special, I made a quick video/slideshow of photos to recap Landen's first year and included all of his amazing family in the video! We also had a banner of his 1-11 month photos that added such a special touch. Happy Birthday baby boy- we love you so so much and can't wait to see all the wonderful things you will be!!
What do you LUV? I luv coffee, hiking, peanut butter, flowers, CAKE! and this unique watch by Jord Wood Watch that just happens to match my brand :)
Today I am celebrating one year in our first home, with our pup and 1 year of marriage. I just looked back on the goals my husband and I wrote together before we even got engaged, and its incredible how quickly time passes! We are tracking with most of our goals but only about a year behind on our projected timeline to start a family. Oops! It will happen when its supposed to happen. In the meantime, I fill my life with wine, chocolate, and lots and lots of C A K E.
I wanted to share an easy chocolate cake recipe in case you wanted to whip something up to surprise your loved one on Valentines Day! and to top it it all off- I am partnering with Jord Wood Watches to bring you all an incredible giveaway! If you have been following along my journey, you all know how much I love to gift (especially when its an giveaway where everyone wins!) Enter to win here and you automatically get a $25 credit to Jord Watches and place yourself in the running for $100 gift card too. They have awesome women watch and men watch options!
These watches are Amaze-ing!!! You can even get them personally engraved. But I love the attention to detail in the wood and the craft in making each watch.. I get so many compliments every time I rock this piece!
Happy Baking, friends! I hope your Valentine's Day is sweeter than ever :)
Choco- Chocolate Cake
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup black cocoa (if you don't have dark cocoa, then do 3/4 cup cocoa powder)
2 teaspoons baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
1 cup whole milk or buttermilk (room temp)
½ cup oil (vegetable, canola, grapeseed all work)
1 cup strong freshly brewed coffee
Chocolate Frosting: Enough to Fill and Frost Cake
2 cup unsalted butter, at room temperature
6-10 cups confectioners’ sugar
1/2 cup melted chocolate chips
1/2 cup of heavy cream
1) In a bowl of a stand mixer fitted with a paddle attachment, mix butter for 5 minutes until creamy.
2) Sift sugar and add 1 cup at a time to the butter and mix until incorporated. Beat on medium-high for 2-3 minutes, until creamy. Scrape down the sides of the bowl
3.) Combine the remaining confectioners sugar and heavy cream and mix on low speed for 1 minute, until combined. Add melted chocolate and mix until incorporated
4) Raise the speed to high and mix for an additional 3 minutes, until the mixture is light and fluffy. The buttercream should be spreadable
Calling all chocolate lovers! It tastes as good as it looks. A moist, triple-layer sour cream cake with notes of coffee and espresso topped with fresh cranberries.
Recipe adopted by Back in the Day Bakery
Triple-Layer Sour Cream Chocolate Cake Recipe:
3 cups cake flour
9oz. unsweetened chocolate, finely chopped (I used a food processor)
2 cups hot brewed coffee
1 Tbsp.. pure Vanilla Extract
1/2 Tbsp. Espresso Powder
4 large eggs, room temperature
1 cup Canola oil
1 cup Sour Cream, room temperature
3 cups sugar
1 1/2 tsp. baking soda
1 tsp fine sea salt
1 1/2 cups heavy cream
1 1/2 sticks unsalted butter, cut into 1 inch pieces
1/2 cup sugar
1/2 tsp. fine sea salt
1 1/2 lbs semisweet chocolate, finely chopped (2 8oz bags of chocolate chips)
1/3 cup hot brewed coffee
1 1/2 tsp pure vanilla extract
Sugared cranberries for garnish
Oven 350 degrees. This will make three 9X2 inch cakes. I used two 6 inch cakes and had enough batter left over for 24 cupcakes! Freeze the cupcakes for a future part or event :)
1) Using a food processor, pulse the chocolate until you have finely chopped chocolate pieces. Combine the chocolate with the hot coffee and let it melt for several minutes. Add vanilla and stir until well blended.
2) In a separate bowl, whisk the eggs and the oil until combined. Whisk in the sour cream to the egg and oil mixture until combined.
3) In a mixing bowl or stand mixer, combine the flour, sugar, salt, cinnamon, espresso powder, and baking soda and mix for 10 seconds on lowest setting.
4) Beat in the wet ingredients, in 3 batches. Mix until just combined, do not over mix the batter. This is create a dense cake.
Divide into two or three cake pans (depending on the size cake pan you are using) or a sheet pan. Bake for 35-40 min, or until toothpick inserted in the middle of the cake comes out with a few crumbs.
1) Pulse two 80z packages of semi-sweet chocolate chips in a food processor to create finely chopped pieces.
2) Combine the butter, heavy cream, sugar and salt in a medium saucepan. Slowly bring to a simmer. Stir occasionally to make sure the sugar is melted. (I also added a spritz of orange zest, to give the ganache another layer of flavor!)
3) Remove from the heat and pour over chocolate. Add hot coffee and vanilla, whisk until melted.
**The ganache will make enough to frost the outside and layers of the cake. I made a peanut butter buttercream to layer between the cakes but you can be creative and add any flavor that sounds great with chocolate!
This makes for a simple yet decedent Chocolate Holiday Cake!
Happy Holidays everyone!
Showcased here is a Chocolate Stout Cake with Salted Caramel Cream Cheese Frosting. I used a the Black Out Cake recipe from the cookbook Ovenly. A few things on the cake: its not your typical chocolate cake. It has a deep chocolate bitterness from the Onyx or Black Cocoa combined with Stout Beer….it almost resembles the taste of an Oreo cookie.
BUT for the sake of this post- I will comment more on the differences between Black Cocoa and Unsweetened Cocoa when I start my new series called on "Tips and Tricks to Becoming a Professional Baker at Home' so check in later to find out everything you will need to know in order to impress your family and friends with the best baked goods made from your own home. From the proper tools to use in the kitchen, the importance of creaming butter and sugar, to checking your oven temperature and measuring ingredients properly.
WARNING: Lots of photos in this post! I wanted to make sure you have a step by step guide with properly piping the frosting, layering the cake, and making it beautiful :)
I used two 6" round pans. The recipe yields two 9" pans but I prefer baking smaller size cakes. This eliminates some major potential pitfalls when baking the perfect cake from home. Plus I just love the size and ease of decorating a smaller stacked cake. I used the leftover batter to make cupcakes!
Step 1- Have all of your tools out and ready for use. This includes all four layers of the cake for assembling.
Offset Spatula (or a regular spatula will work)
Cardboard Cake Rounds
Step 2- Precut your two 6" round cakes in half (creating a total of FOUR even layers of cake). Place each layer on a sheet of parchment paper.
Step 3- Have your buttercream made and placed into a pasty bag. Cut about 1/2 inch off the tip of the bag.
Step 4- Using your spatula, spread a small layer of buttercream on the bottom cardboard. Choose the flattest side of one layer of your cake and place on top of the frosted cake cardboard. This is going to be the base for the entire cake, so choose wisely. The buttercream will allow the cake to stick to the cardboard and not slide off once you are transporting!
Step 5- Create a thick outer frosting barrier. Think of this as a tall frosting wall that will keep the filling from oozing out as you place each layer of cake on top. Simply pipe a thick lining wall along the outer edge of the cake.
Step 6- Pipe a dollop of frosting in the center and began to spiral the piping bag to fill the cake with frosting.
Step 7- Add your next cake layer and gently press down to make sure its firmly placed.
Step 8- Continue this method of frosting for each layer of cake. You can add or omit layers of cake depending on your desired height and size of the cake. I decided to use all four layers but it would have looked just as beautiful with only two or three as well.
**Place the cake in the refrigerator for 30 minutes or if you need to speed up the process (like I usually need to) place the cake directly in the freezer for 10-15 minutes. Just enough to allow the frosting to set. This will make the cake more sturdy for frosting the outside.
Step 9- Transfer the cake out of the refrigerator (or freezer) and add a generous amount of frosting on top of the cake. You will need more than you anticipate (and the more the better!) so slather it on. You are preparing to push the frosting over the edges of the cake, to spread around the sides. The thicker the layer is, the less likely you will encounter crumbs coming through as you frost. Some people don't mind the crumbs, and I personally think the crumb frosting layer is very IN right now :)
If you do encounter any crumbs, simply use the spatula to wipe the frosting off and scrape the excess frosting onto the side of a clean bowl. Its important to wipe clean the spatula every couple of swipes.
Some would suggest a rotating cake stand. While it does make frosting a cake much easier, I personally don't feel that its necessary for a smaller cake. It all depends on the final look you are going for. Do you want a perfectly clean frosted cake or with soft edges? I prefer mine to look….well, not so perfect. Because thats just not fun, nor is it my personality. Not a type A person over here.
Step 10- And for the finishing touches- this is when you get to be creative and have fun! I had some light and dark chocolate shavings and decided to throw a mixture on the top of the cake only.
My love for whoopie pies started several years ago around valentines day. I was tired of cake and cupcakes….old news around here. So I wanted to venture out and make a red velvet whoopie with cream cheese frosting….one bite and 'Whoopie!!' it was. But what even is a whoopie pie!? Park-cake…..part-cookie…..an inverted cupcake but not quite? Little did I know, they were so fluffy, light, and a perfect spin on your standard cake or cupcake. So my curiosity began…..
Its no wonder my curiosity ensued….us West Coasters don't see them very often. Whoopies originated from the Amish and can be found almost anywhere in Maine or Pennsylvania. And some say they got their name from the Amish children when they would find this treat in their lunchbox and shout "Whoopie!" Ok, done with the history lesson.
It wasn't until recently during my #31daysofpumpkin challenge that I found this perfectly delicious recipe by The Chunky Chef that my love for whoopies resurrected!
I modified the recipe slightly and used my Bourbon-Cream Cheese Frosting and added a dollop of salted pumpkin beer caramel sauce inside. Makes for a fun surprise when you bit into the Whoopie Pie, and a bit goooey.
Bourdon & Cinnamon Cream Cheese Frosting:
80z Cream Cheese
4 T Butter
2-3 Cups of Powdered Sugar
1/2 t Vanilla Extract
1 T Bourbon
1 t Cinnamon
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!