UNO sugar cookies surround the abundance of Swiss Meringue Buttercream. Which is smothered in between a colorful quadrupole layered, super moist cake. Topped with a rose swirled individual mini cake. Perfect for any little girl’s 1st Birthday!
I want to share with you my resources of making this cake. And, simply how fun it was to create this fun colorful cake.
Coming up with an idea, or a sketch can be the easy part. Also knowing that UNO was the theme– and for this special little lady’s 1st Birthday, was even more fun!
But, when I end up sketching my idea of a designed theme… it never turns out the way I envisioned. So honestly, I just take each step of an idea and just go with the flow.
I decided to just start with cookies. I didn’t know what or how I was going to place the cookies on the cake. I just went with my idea of using sugar cookies as the UNO playing cards somewhere on the cake.
Don’t judge me– the only practice I had with cutout cookies and royal icing was twice before– a year ago!
I divided the white cake batter into five bowls. Four bowls were reserved for the UNO card colors– red, yellow, blue, and green. The fifth bowl of cake batter was divided into two mini bundt pans that was used for the rose swirled tier.
Assembling the cake was very simple. I started by doing crumb coat with a Swiss meringue buttercream and let it chill in the refrigerator for a couple hours.
I pressed down a dowel into the top of the layered cake to hold the rose swirl tier securely on top.
The rose swirled tier was used as the birthday girl’s individual cake.
I finished the cake with the rest of the Swiss meringue buttercream and placed the cookies and colorful candies around the edges.
This all right here, was my end result!
I hope this gives you inspiration when you plan someone’s special 1st birthday cake!
The White Cake recipe is from the talented Created By Diane. I’ve always been a huge fan of Diane’s beautiful and classy blog! I actually purchased some cute heart cookie cutters last year, just so I could make her amazing Red Velvet Cut Out Cookies with Red Velvet Icing! Be sure to visit Diane’s many other wonderful recipes.
The Sugar Cookies recipe is from Sweetopia. Lovely Marian, purely has a talent with cookies as well! I have had great success with this cookie recipe. Please visit Marian’s other creations to see what you may want to make! The possibilities are really endless over there with her!
The coloring used on the icing of the cookies and in the cake batter is AmeriColor. It doesn’t change the consistency of your recipes. Also, is very vibrant in color.
Lemony Swiss Meringue Buttercream is from Martha Stewart. It was very easy to follow the directions! Note: I replaced the lemony flavor with vanilla.
The Royal Icing for the cookies is a very simple recipe:3 oz. of egg whites
1 tsp. vanilla extract
4 cups powdered sugar In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add powdered sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.
This will make you about 3 1/2 cups of icing.
Enjoy, my friends!