Another year, another decorated cake 🙂 My husband can't wrap his head around why these cakes tend to take on such an importance in my mind…particularly a cake that my 1 year old wasn't even going to get to eat!

This pan is actually the Storybook Doll pan that my mom used for my first birthday party, so it was even cooler to make.

The cake recipe is the one from the Gluten-free cupcakes that I posted
last week, only with cake flour replacing the gluten free flour mix and
real eggs.  The recipe makes just the right amount for the cake pan or
two round layers–no need to double.

Simple Buttercream Frosting (I had to double this for this design)

1 lb box of Confectioner Sugar

1/2 cup (I stick) butter, softened
2-3 TBS milk or water

Combine sugar and butter in the bowl of a stand mixer (such as a Kitchen-aid) or in a large bowl with a hand mixer.  Make sure to start on a low speed, or you will have more powdered sugar all over yourself and your kitchen than in your bowl.  While mixing constantly, add milk, a tablespoon at a time, until your frosting reaches the thickness that you want. 

Note: If you are planning to use liquid food coloring, use less milk as the food coloring will further thin out your icing.  Gel food coloring will affect the viscosity of your frosting less.

Note: If you are decorating a multicolored cake, have a few chilled bowls easily accessible in which you can mix your various colors of frosting.

Note: Before you put any icing on the cake, sketch out your basic design.  Icing is not easy to remove without decimating your cake!