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Smiley Face Cupcake Cake

A smiley face cupcake cake makes everything happy. It's simple. It's fun. And everyone loves a cupcake.

smiley face cupcake cake 


Items Needed:
19 cupcakes
Yellow frosting, about 2 cups
Black frosting, about ½ cup
Decorator bags & tip #32
  1. Lay out cupcakes as shown in the pattern below (way below). Gently squish together. Mix frosting to be sure it is soft and will spread easily.
  2. Spread yellow frosting over all the cupcakes. Reserve about ½ cup of yellow frosting for edging the cake.   
  3. With #32 tip outline the smiley face with yellow frosting.
  4. Use the #32 tip, again, and black frosting to pipe in the eyes and mouth of your smiley face.
  5. Cover your cake until you serve it at the party. Everyone will love being able to grab their own piece of the cake.

 
Tips:

  • To make full cupcakes, instead of flat ones, either use a Duncan Hines cake mix or fill the cups more and make 18-22 cupcakes instead of 24.
  • Use canned frosting or homemade frosting. Use my recipe or get two cans of the store bought stuff, just to be sure you have enough.
  • Use gel food coloring because it won’t thin the icing and make it runny.
  • If the icing is too thick, spreading it over the top of the cupcakes will pull the tops of the cupcakes off. Thin with half and half or milk.
  • If the icing is too thin, it will run between the cupcakes and make a gooey mess. Thicken with powdered sugar.
  • I generally use larger, more open tips for decorating the cupcake cakes. They give a more definitive edge to the cake and the larger pieces of frosting won’t fall down the small cracks between the cupcakes.
smiley face cupcake cake format




Yummy Frosting (enough for a smiley face cupcake cake)
½ butter or margarine, softened
½ cup shortening
1 tsp. vanilla
 4 cups powdered sugar
2 Tbsp. half and half or milk

Cream butter and shortening. Add vanilla and mix. Add sugar, one cup at a time and continue mixing. Scrape sides as needed. Add half and half. The frosting should be easy to spread, and still firm so it won’t slide down between the cupcakes. Add more powdered sugar to thicken or more half and half to thin the frosting—but add in very small increments.


Keep frosting refrigerated when not using. Mix well before use because it spreads 
easier when it’s warm.


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