My son has a dairy allergy/intolerance. So instead of finding a local bakery to do an allergen friendly smash cake, I saved a money. I made the cake myself. It cost $6.50 in total for the ingredients used and tasted amazing.
I recently threw my son a 1st birthday with a monster theme.
My budget was $50.
It had to include everything I wanted, plus be allergen friendly. This is the tutorial for how I made the Monster themed smash cake for only $6.50.
Read How I Made A Pinterest Worthy Party for $50
Using Duncan Hines Yellow Cake mix, $1, Pillsbury vanilla frosting $1, and making my own buttercream frosting with $2 powdered sugar $2.50 vegan butter/margarine. My total came to $6.50 for the cake. Plus yielded me with 16 cake pops from the cake scraps, which unfortunately didn’t make it to the party….. Too tasty to share..
How I made the smash cake
I made the smash cake by following the box instructions up until the baking portion.
I lined a large cookie sheet with parchment paper, sprayed it with nonstick cooking spray and poured my batter in.
Using food coloring that I found in the pantry, I dropped colorful dots onto the batter and then swirled it around using a toothpick. I love the look it gave after the cake finished baking.
I baked the cake for about 25 minutes at 350 degrees Fahrenheit.
I let it cool for a few minutes before cutting out 6 circles using a cereal bowl. One circle didn’t cut too pretty, so I used it for the hands and feet of the monster.
Remove scraps and freeze layers overnight.
In the morning, I took the canned vanilla frosting and used it as glue to stack the layers. cutting out a monster form using a bread knife, and holding the arms in place with frosting and toothpicks. placing it back in the freezer.
The next day
I made a vegan buttercream using the butter and powdered sugar. gave it a thin crumb coat and set in the freezer for a few hours before piping blue fur onto the monster with a star frosting tip. This proved to be quite difficult as the warm kitchen kept melting/thawing my frosting and I had to complete it in increments as I placed the cake in the fridge and the frosting in the freezer every few minutes to cool it down.
Once completed, it was placed back into the fridge.