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A cake topper and a happy baby are all you need to create this picture-perfect moment. 6. Donut Grow Up Smash Cake Idea. If you want to break the rules and do something different for your kid's.

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Turn the mixer to low speed and add the dry ingredients all at once. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps.

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Place frozen blueberries and water in a small saucepan. Heat over medium-low heat, stirring often, until blueberries soften and burst, about 8 minutes. Set aside to cool slightly. Transfer.

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sprinkles optional. Preheat the oven to 350°F. Spray 2 9-inch round cake pans and 2 6-inch round cake pans with baking spray and set aside. Add the two cake mixes with the water, butter (melt butter in the microwave and let cool on the counter for about 10 minutes before adding to batter), and eggs.

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Preheat oven to 325°F. Grease and flour three 6-inch pans OR spray the cake pans with cooking spray, place a circle of parchment paper on the bottom of each pan and spray the parchment paper with cooking spray again. Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer.

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Directions Preheat oven to 350°. Line bottoms of 2 greased and floured 6-in. round baking pans with parchment. In a small bowl, cream butter and sugar until crumbly.

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Add the cream cheese, butter, and vanilla extract. Beat until very smooth with a handheld electric mixer. When ready to frost, place one cake, parchment paper removed, on a cardboard cake round or plate. Top with ⅓ cup of the frosting. Remove the parchment paper from the second cake and place on top of the frosting.

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Mix the wet ingredients in another bowl to combine. Pour the wet mixture into the dry mixture and stir until completely smooth. Divide the batter between two 6″ round cake pans (lightly greased with oil). Bake 25-30 minutes until a toothpick pulls clean in the centre of each cake and cool completely.

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hold the tip against the cake side, squeeze until frosting creates a full circle of frosting. Pull across creating one of two options, either a drag mark, like the pinterest image, OR a more tear drop shape, like my cake. continue around overlapping until you get to the end, then around the top. add some blue dye and do the next row, add more.

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Bake for about 35 - 40 minutes or until the centers are set and springy to the touch. In a stand mixer, cream the butter until fluffy. Sift in half of the confectioners sugar. Mix, then add the rest. Reserve about 1 cup of the white buttercream for the roses and green leaves.

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Instructions. Preheat oven to 350ºF. Spray a 4" x 2" round cake pan with baking spray. In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Whisk together water, oil, vinegar, and vanilla in a cup. Add to dry ingredients and whisk just until combined.

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Add dry ingredients: Add almond flour, cinnamon, baking powder and salt. Stir until just combined. Bake: Divide batter evenly between the springform pans and bake for 20 minutes or until the tops of the cakes are golden brown and a toothpick inserted comes out clean.

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Step 4: Bake the cake. TMB Studio. Transfer the cake mix to the prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in the pans 10 minutes before removing to a wire rack. Remove the parchment paper and cool completely.

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green food coloring. frosting piping bags (or ziploc bags) grass frosting tip ( wilton 233) black and white fondant. Once the cake batter is baked and cooled, cut out circles of desired size. Stack the layers, applying an even layer of peanut butter between each layer. Chill cake in freeze for roughly 10 minutes.

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Bake cake. Preheat oven to 350 (175 celsius). Cream together 1 cup of sugar and ½ cup unsalted butter. Add in two eggs, and mix in vanilla. In a separate bowl, combine 1 ½ cups all-purpose flour and 1 ¾ teaspoons baking powder. Add the wet ingredients to dry ingredients and mix well.

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When you are happy with the placement, press slightly into the frosting so it's even, but don't warm the transfer. Carefully peel off the parchment paper, which should lift easily from the frozen buttercream. Allow the buttercream to thaw and crust. As you can see, the picture has gaps in the frosting.