These little babies are fit for a princess. Fit for a birthday princess no less…There is something so freakin’ cute about mini cupcakes with pink icing and sprinkles.
Little Miss A is turning two, the main cake will be an impressive poodle number (I am so looking forward to seeing it in all it’s glory) and as a side I was asked to make cupcakes, naturally I said yes.
My favourite mini-cupcake transportation: egg cartons. They fit like a glove and look cute all packed in rows. Not all of these will end up at the party, some will head to work with the BF to be off loaded on his colleagues.
The cakes are my go-to Magnolia vanilla, to which I added 3 mashed bananas. The icing is the incredible Magnolia vanilla buttercream, with slightly less sugar than the recipe calls for. Both of which you can find here.
From time to time my sister and I get asked to bake a cake for someone. This one is for one of our parents good friends, we’ve known him forever, there is a photo of me as a baby sitting on his knee, he’s wearing a pink jumper.
But I digress… the inspiration for this cake came from the amazingly talented Steph over at Raspberri Cupcakes. Everything she bakes makes me want to step into the kitchen and never leave. Her blog is definitely worth a visit.
Start with a list, naturally.
Is there anything better than watching eggs slide smoothly into creamed butter and sugar? I think not. This cake was going to require three batches of the Magnolia traditional vanilla birthday cake. Once everything is mixed you’ve got to get the colour in your layers right. The moment we opened the purple colour we realised that there was not going to be enough… blue it is! Four of our six layers. The two missing are darkest and lightest. Layers, baked and trimmed. Now between the layers we decided to jazz it up a little with white chocolate ganache and blackcurrant jam. White chocolate ganache is super easy. Break chocolate. Heat cream. Pour cream over chocolate and mix until chocolate is melted. Done. So that it is easier to spread I let it cool and thicken. Then we were ready to assemble. Layer upon layer went on until…
We had this beast. Six layers of cake-jammy-ganachey goodness.
Crumb coat time. It took more than I expected to fill the gaps in the sides, but everyone loves icing, right?
Before the dress coat of icing could happen the crumb coat needed to set. I had some snacks, while staring at the cake, and let it be as long as I could bear. Then it was time to scallop. I’ve seen scalloping many a time on Pinterest and I love the way it looks, however until now I have far too intimidated to actually attempt it. Yes, I probably should have at least given it a try beforehand, but I didn’t. So when I took the piping bag in hand it was the moment of truth. I was terrified but once I started I was on a roll- as a result there are no scallop progress photos.
Just the finished product. It’s not peeeeerfect, but for a first attempted I am exceedingly pleased.
And a swirly top.