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Striped Mini Smash Cake
Striped Mini Smash Cake
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Prep Time:
45 minutes
Total Time:
2 hours
Vibrant orange polka dots and stripes adorn a whimsical two-layer round cake, topped with a fun and colorful candle. Perfect for any celebration!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)*
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Orange food color
  • Orange coarse decorating sugar
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pans). Grease the bottom of an 8x4-inch loaf pan with shortening or cooking spray, and line each of the 12 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to blend the cake mix, water, oil, and eggs on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes, scraping the bowl occasionally until the batter is smooth. Transfer 1 3/4 cups of batter into a loaf pan and spoon the rest into muffin cups.
  • Bake the loaf cake for 35 to 40 minutes and the cupcakes for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes, then remove them from the pans onto a cooling rack. Once cool, refrigerate or freeze the loaf cake for 30 to 60 minutes to make handling easier.
  • Mix frosting and food color until you achieve a beautiful light orange hue. Trim the rounded top off the loaf cake. Use a 3-inch biscuit cutter to cut out 2 rounds from the loaf cake. Put one round cake cut side up on a plate. Spread the cut side with the colored frosting. Place the remaining round cake on top, cut side down.
  • Cover the side and top of the cake with colored frosting. Mix 2 tablespoons of light orange frosting with extra orange food coloring until you reach a deep orange shade. Transfer the frosting to a piping bag fitted with a small round tip. Cut 1/4-inch wide strips of waxed or parchment paper, each 4 inches long. Place the paper strips on top of the cake, evenly spaced about 1/4 inch apart. Sprinkle decorating sugar over the cake and gently press it in. Carefully remove the paper strips and smooth out the frosting if needed. Pipe dots of deep orange frosting along the base of the cake and use the remaining frosting to frost the cupcakes.

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