Bluey Birthday Cake
This cupcake Bluey cake is perfect for a kid's birthday party! With individual cupcakes pre-made, it is easy to serve. A guaranteed party hit!
Servings: 25 Cupcakes
Equipment
- 1-2 Muffin Pans
- 25 Cupcake Liners
- 1 Large Bowl
- 1 Mixer
- 5 Bowls and Spoons
- 1 Set of Food Colors
- 1 Offset Spatula
- 1-5 Piping bags
- 1 Piping Coupler
- 1 Star Piping Tip optional
- 1 Cake Board/Strip of Cardboard
- 1 Pack of Toothpicks
Ingredients
Cupcakes
- 25 cupcakes Any flavor you choose! 2 box mixes
Vanilla Buttercream
- 3 cups Unsalted Butter still chilled
- 9 cups Powdered Sugar
- ¼ tsp Salt scant aka not quite full
- 3 tsp Vanilla Extract
- 1/3-1/2 cup Heavy Cream will
Instructions
Cupcakes
- Make about 2 dozen cupcakes according to your recipe instructions.
- Allow cupcakes to fully cool and set them off to the side.
Vanilla Buttercream
- Cream your butter in a stand mixer on MED until it’s light and fluffy, it should go from the yellow butter color to a creamy white-ish color.
- Slowly incorporate the powdered sugar. Slowly. One cup at a time!
- Once the sugar is mixed, add in your salt, vanilla, and heavy cream, start conservatively, and beat for about 3-5 minutes (I start with three and then check the texture) on HI. You’re looking for a smooth buttercream that glides through your fingers without much force, as you want it easily pipeable and spreadable. If it’s too thick, add more heavy cream.
Making the Bluey Cake
- Prepare your Bluey Template. Print it on thin paper, tape it together, and cut it out.
- Prep your cake board and cupcakes. Arrange your cupcakes on your board following the pattern in the picture! Secure cupcakes to the board by adding a tiny bit of kid's glue or buttercream to the bottom of the cupcake and placing it on the board.
- Coloring your frosting. See the bottom for instructions on each color.
- Add a base layer of buttercream frosting to all of the cupcakes.
- Outline Bluey. Chill your cake for about 10-15 minutes and then place your template on top of the frosted cupcakes. Use a toothpick to outline the template and poke holes along each of the lines. Move quickly!
- Start Piping! Use your piping bag to frost each section of the cake. Start with the face and move outward. When piping in a section, apply pressure to the pipe and release pressure as you pull away. Start by outlining your area and moving inward.
- Enjoy your beautiful Bluey Cake and serve!
Notes
If using the template:
You could freehand the Bluey body and face, but if you choose to use my template, you will need a printer, 2 pieces of paper, 1 sharpie, a pair of scissors, and sharp toothpicks.
Frosting Color Instructions:
Deep Blue/Purpley – Oof this one is kind of tough, I won’t lie. Start with a healthy dose of violet, blue, and black into about ½-¾ cup of frosting. You’ll want to do this one first and let it sit to help the colors develop.
White – You’ll need a good bit for your base layer and the eyes/nose spot so I think I pulled about three cups from my bowl. To achieve white from cream, add a tiiiiny bit of violet coloring and stir well. Tiny as in start with barely half a drop.
Tan – A tiny bit, less than half a drop, of brown goes a long way! Make it a little warmer by adding a hint of yellow. Remember start conservative. Very little will be used! I’d say about 1/3 of a cup.
Black – A couple spoonfulls is really all you need here. I used black coloring and a hint of blue and yellow as my black coloring has a green undertone (found by placing a drop on a ceramic plate and adding a drop or two of water – the color it bleeds will let you see its undertone).
Light Blue – I say blue…but really it’s mostly violet. Start with about ¾ cup of frosting and add half drops of blue and violet to start. It’s easier once you get your shade to just darken it up, and color matching to an image is very helpful.
Very Light Blue – Note that this is not simply your light blue with some added white. Color it separately. Start with about ¾ cup of frosting and just about half a drop of violet and a hint of blue. Adjust as necessary and remember it’s easier to add coloring than to take away!
If You're Low on Piping Bags
1. If you’re low on bags, use plastic wrap for your frosting. Lay out a piece, plop your frosting in the middle and roll it up like a Tootsie Roll. Cut one end and lower into your piping bag, cut side down. Squeeze gently.
2. To switch colors, simply pull your first color out by the plastic wrap and replace with the next color. Squeeze gently onto an extra plate until all of the first color is out and the second color is coming cleanly.
Storage:
Short term - Fridge, covered in plastic wrap, until a couple of hours before serving. Remove plastic wrap when pulling it from the fridge to thaw.
Long-term (up to a few months) - Freezer, wrapped tightly in plastic wrap. Set the buttercream in the fridge before wrapping and wrap the entire board to ensure a good seal.
Long-term (up to a few months) - Freezer, wrapped tightly in plastic wrap. Set the buttercream in the fridge before wrapping and wrap the entire board to ensure a good seal.