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Wednesday, September 30, 2009

.:Mouth Watering Wednesday - Buttercream Frosting:.

So, for Reece's birthday party, I wanted to create a larger version of a cupcake for her. I'll show the pictures down below of the point I got to before everything fell apart....literally!

My cakes were very moist and too soft, and even though my mom told me I should put them in the fridge to harden them up, I didn't really believe it would make much difference.

I was wrong. (Sorry Mom!)

The cakes were crumbling apart as I tried to frost the outside and chunks of cake were coming out, and I was too stressed out to even attempt to fix it later.

Soooo....I just decided to make Reece her own special cupcake and decorate it a bit more than I was decorating the cupcakes her guests were eating.

To frost the cupcakes, I used a recipe from Clara over at iheartcuppycakes has for a buttercream frosting. It was delicious the day I made it, and we're still enjoying the leftover cupcakes from Reece's party, and the frosting is still just as tasty!

So enjoy the pictures of what began as a satisfying project, and also enjoy this recipe for buttercream frosting.

Recipe from Clara at iheartcuppycakes

1 c (2 sticks) butter
1/4 c milk
7 c sifted powdered sugar
1 t vanilla extract

Beat the butter until creamy. Then add the sugar, milk, and vanilla, and beat until it is combined. You can add more powdered sugar or milk to get the consistency you want. It was super hot the day of Reece's party, and I ended up having to add LOTS of extra sugar to get it to not be grainy. Hrmmm...no wonder it tastes so good!

My finished cupcakes (I know you've already seen them, but they are just so pretty!) I used a Wilton 32 tip to frost them.

And on to the failed double layer cupcake....

First, I baked two cakes in round cake pans.

Then I used a round tupperware to cut circles in the two cakes. Since I was going for a larger cupcake, I wanted a smaller bottom and wider top, so I used the small end of the tupperware for the bottom, and top for the wider part. (I know, genius.)

I scooped out the cake surrounding the circle. (Yes, it may have been easier to remove the cake from the pan first and then cut it, but the damage was done and this ended up working out great!)

I used a spatula to take out the circle piece and put it on a plate.

Then I added a layer of frosting.

Next I added the top layer.

At this point I was feeling extremely happy with myself. Then I started trying to frost the sides, and the destruction began....and maybe even a few tears. (Sorry, I don't have a picture of the destroyed cake. Use your imagination!)

We stuck it in the fridge with the intent to fix it later, but decided to just bag it. It's still in my fridge, and Reece and I have been eating it this week - it may not look pretty, but it still tastes great!

At least I know what to do (and not to do!) next time to make it work!


  1. This comment has been removed by the author.

  2. I just found your blog, and love it! I just had to share that I have a little girl who is 19 months and her name is Reese too! (spelled different than ours) but good pick on the name love it!

  3. Next time, freeze it first! Then cut it and frost it. I swear it will make your life 10 times easier (although you may need to let it thaw a bit before cutting it and then freeze it solid again before frosting). That's my secret for pretty cakes. When they thaw they taste fine!


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