Funfetti Cake Smash for Baby

Today’s post is special since it’s Isabelle’s first birthday cake! Happy birthday!

I haven’t baked a fancy cake for Isabelle since her M&M gender reveal cake before she was born, so I’m glad I could do this one for her birthday. I have always wanted to make a funfetti and finally had the chance. I first did a 3 tier cake, but ultimately felt the two tier was better for a cake smash (less waste!)

I spent a while looking on Pinterest for cake smash ideas. I had never heard of a cake smash until I was pregnant, but it sounded like so much fun. Of course, I had to do a DIY cake smash with a mini 3 inch cake. (Recipe adapted from Averie Cooks)

I baked the cake the night before and assembled it the day of the photoshoot, which took a few hours. I was ready to photograph the cake smash, but alas, Isabelle was not.

She was interested in picking off the sprinkles and the candle but did not want to touch the cake. In fact, she stood up and walked out the door (ah, the attitude begins)

She also started crying nonstop, and I have plenty of hilarious blooper shots and angry Isabelle faces. It turned out she was teething and was in a lot of pain. She calmed down after baby tylenol, but by then it was too dark.

After all the work baking and decorating the cake, I wasn’t ready to give up. So I put the cake in the fridge for a few days, and photographed the cake smash again when she was feeling better.

This time she cooperated a *little* more since her teething pain improved. She still didn’t want to smash the cake still; instead of a cake smash, it was more of a “cake touch.”

Funfetti Cake

Ingredients
FUNFETTI CAKE
1 cup all-purpose flour
scant 3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt
1 large egg
1/2 cup buttermilk (I substituted using 1/2 cup milk and 1/2 tablespoon lemon juice)
1/3 cup sour cream
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/3 cup sprinkles

BUTTERCREAM FROSTING
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
pinch salt, optional and to taste (helps offset the sweetness)
2 tablespoons milk
2 cups confectioners’ sugar 
sprinkles, to garnish

Directions
FUNFETTI CAKE
Preheat oven to 350F. Line three 3 inch cake rounds with parchment paper, spray with cooking spray; set aside (you can also bake in an 8×8 pan)
In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix. Gently stir in the sprinkles (don’t overmix or the color may bleed.)

Turn batter out into prepared 3 inch cake rounds and bake for about 20 minutes (25-30 min if using the 8×8 square pan), or until center is set, and a knife inserted in the center comes out clean. Allow cake to cool. While cake cools, make the frosting.

BUTTERCREAM FROSTING
To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners’ sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.

Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
Evenly sprinkle the sprinkles before slicing and serving.