My girl Alice Anna is 1!
My sister and BIL had a little get-together for her on Saturday night and I offered (okay, demanded) to make her smash cake.
I asked my sister if she had a vision for the cake, i.e. Alice covered in pink frosting, or chocolate cake, etc. but she said no because she’s a normal human who doesn’t think about the optics of these things.
I ordered this pan on Amazon, and last weekend I made a practice cake. I used this homemade funfetti cake recipe but ultimately wasn’t impressed with it. Too dry. So I asked Sheila and she sent me this one which was admittedly more complicated but significantly better. (Of note, I cut it in half which was pretty straightforward except for the egg whites- I used 4.)
Per the Amazon reviews on the pan, I poured batter into the bottom half first and baked that for 8 minutes at 350, then pulled it out and poured the batter into the top half. Mine needed another 50 minutes of baking time after that. I used this Nutella frosting!
I knew she would demolish this and wanted to be extra festive so I also decided to make some cutout cookies! I’ve made these before but only for bachelorette parties so… a new cookie cutter also needed to be ordered.
Frosted Sugar Cookies
slightly adapted from Sally’s Baking Addiction
4 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3 sticks unsalted butter
1/2 cups sugar
3 tsp vanilla extract
powdered sugar, for rolling
for the frosting:
6 tbs unsalted butter
3 cups powdered sugar
2 tsp vanilla extract
1/4-1/3 cup milk (I used almond milk)
***This makes 20-25 large cookies and a double batch of frosting, but both can easily be cut in half
If you plan ahead, set the butter and eggs out ahead of time to get to room temperature. Beat the softened butter and sugar together for 2-3 minutes until light and fluffy. Add the egg and vanilla. In a separate bowl, mix the baking powder and salt into the flour. Incorporate this into the wet ingredients until you have a thick dough that resembles play-doh.
On a clean countertop, sprinkle powdered sugar. I use this instead of flour when I’m doing sugar cookies because they’re supposed to be sweet! Separate the dough into sections, probably at least four, and roll to about 1/4 inch thick. Place on parchment paper or silicone baking mats and refrigerate for at least 2 hours.
Cut your shapes! You’ll obviously have scrap dough, so let that warm up a little bit so that you can smush it back together and re-roll. If possible, re-refrigerate these cookies a bit before baking (maybe while the first sheet is in the oven). It’s important for the butter to be cold when they bake so that it doesn’t melt too much and cause the cookies to spread.
Bake at 350 for 12-14 minutes.
I normally do these with royal icing, which is that kind of hard icing that dries quickly and is good for decorating. You can make it from scratch with egg whites or meringue powder, or you can buy the mix where you just need to add water. It’s a little finicky to work with and honestly just doesn’t taste as good as regular frosting! So I piped a white outline around all the cookies, and then made two batches of buttercream in different colors.
These cookies have a slightly crispy edge but are soft and chewy. They were a hit! As was the smash cake.
Somehow I managed to weave erotic cookies and a 1-year-old’s birthday cake into the same post. Open for business for bachelorette and birthday parties and everything in between.