Sprinkles Smash Cake Food

FIRST BIRTHDAY SMASH CAKE

Steps:

• Preheat oven to 325°F. Spray two 8-inch round pans with baking spray.
• Beat cake mix, water, eggs and butter in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 4 minutes.
• Pour batter into pans and bake 26 to 31 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool in pans on wire rack for 15 minutes. Remove cakes from pans and cool completely.
• Stir together frosting and confectioners' sugar in small bowl. Place cooled bottom cake layer on serving plate and frost top with layer of frosting 1/4-inch thick. Place top cake layer on top of frosting layer; frost top and sides of cake. Sprinkle top of smash cake with rainbow sprinkles; add additional decoration as desired. Serve and smash!

SPRINKLES CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
• In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
• With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
• For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

SPRINKLES SMASH CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
• Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
• Trim rounded top off loaf cake. Cut cake in half crosswise. Place half of loaf cake cut side up on plate. Spread cut side with frosting. Top with remaining half of loaf cake, cut side down.
• Frost sides and top of cake with frosting. Cut number out of waxed or cooking parchment paper, and place on top of frosting (template can be found under the Tips below). Cover cake with sprinkles, using a cookie sheet with sides to catch loose sprinkles. Gently lift number off cake, and smooth frosting. Use remaining frosting to frost cupcakes.