The birthday party for a one year old really has become quite the affair over that past several years. The planning, guest list and games – it has become similar to planning a baby or bridal shower. All of that work and in reality they will not remember a thing about it. However, for the family and friends it creates some amazing memories to look back on when the child is older. To me, a large part of life is about sharing love and joy with others. What better way than to create a giant cupcake for a one year old to crush in a matter of minutes?
This is not a recipe for cake because I (gasp!) used a boxed mix due to the volume I was working with. I did however manage to take a few pictures of the fun process and will share the buttercream recipe and assembly. I used this cupcake pan and it really crated a great size and baked perfectly. This was done on day one.
Day two I planned to complete the entire thing but after baking and decorating 72 normal cupcakes (with the help of a dear friend) I was just tired of looking at sugar and cake for the day. For the bottom half of the cupcake I frosted and diligently smashed sprinkles into it with an extra set of hands (the mess I was making was unreal). In hindsight I would have frozen the bottom half first and used cardboard rounds on the ends to help “roll” it in the sprinkles. Live and learn.
On the day of the party I placed the bottom half on the cardboard round and spread a nice dollop of frosting on top to adhere the “frosting” half of the giant cupcake. I piped rosettes using the #31 closed star tip starting on the bottom and slowly working to the point at the top.
The regular cupcakes were piped using the 1M open star tip. Several days prior fondant number 1’s and flowers were prepared to decorate the regular cupcakes and smash cake.
There is nothing quite like watching a one year old completely demolish the cake you spent over two days working on. To see the glimmer in their eyes and delighted giggles each time they grab a handful and dutifully smash it in their hands and mouth…that to me makes is worth it.
Basic American Buttercream
- 1/2 pound butter (2 sticks)
- 2 Tbsp vanilla extract
- 3 Tbsp whipping cream
- 3-4 cups powdered sugar (start with 3 and add more if desired)
- Whip butter for several minutes until smooth and pale in color.
- Whip in vanilla and cream
- Slowly add powdered sugar until desired consistency is achieved
*I always store this covered at room temperature 1-3 days. You can certainly refrigerate, but will want to remove about half an hour prior to serving so it can soften.
Beautiful cake & cupcakes. But, look at the buttercream recipe. One pound of butter is 4 sticks (one cup is 2 sticks). Which did you mean, one pound or one cup?
Thank you for pointing that out Cheryl! 2 sticks of butter (half a pound) is the correct measurement.