For someone’s big one-year birthday!
Today is Max’s first birthday, and I’m in complete disbelief. The last year has flown by faster than I could have imagined.
Keeping a blog means there’s a record of every single moment, and while I usually avoid rereading my own posts—I find it awkward and cringe-worthy—this past year is different. Watching all these firsts unfold through Max’s eyes has been its own kind of magic. The everyday moments that used to be ordinary are now full of wonder, and my heart swells dozens of times a day.
Becoming a mom has brought a repeat of first-time experiences, and it’s been as incredible as it is overwhelming. I haven’t stopped caring about my work or the blog; I’ve just learned to balance being a parent with pursuing my passions. Some separation helps me pour everything I have into both roles, even when my brain feels like it’s always full. And yes—mom brain is real. For me, it’s constant and undeniable.
The last twelve months have been the best, most joyful, most exhausting, and most unpredictable year of my life. If you’re interested in more baby stories, there’s a dedicated section on the baby page, where I’ll share details about Max’s birthday, our favorite things from the year, and highlights from his party. The celebration is tomorrow, and in classic first-time-parent fashion, I may have gone a little overboard.
About the smash cake: Eddie and I talked about Max’s first birthday since the day he was born. We considered themes—jungle, because Max loves giraffes (though, are giraffes actually jungle animals?)—and ultimately settled on bright colors: red, blue, green, yellow, and orange. Balloons, party hats, and lots of sprinkles felt like the perfect fit.
The cake I made is based on the confetti cake recipe from my cookbook—an updated take on my classic funfetti cupcakes—and it’s been one of the most requested recipes. The recipe yields twelve cupcakes, which fits perfectly into two small pans for a layered smash cake. For Max’s celebration, I decided to make even smaller mini cakes and stack them into a triple-layer version for his special smash cake.
Today, Eddie and I will sing to Max and have a quiet, special birthday for just the three of us. He’ll get a little taste of sugar now so he’s perfectly sugared up for tomorrow’s party, where I’ll serve the larger smash cake made in two pans. I’m beyond excited—sprinkles are absolutely mandatory.
Mini Sprinkle Smash Cake
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Ingredients
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg white
- 2 tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/3 cup assorted brightly colored sprinkles
vanilla cream frosting
- 1/2 cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon whole milk if needed
- 1/4 cup assorted brightly colored sprinkles
Instructions
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Preheat the oven to 350°F. Butter and flour two mini cake pans (mine were 4 1/2 x 2 inches).
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Whisk the flour, baking powder and salt together in a small bowl and set aside.
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In the bowl of an electric mixer, beat the butter until creamy. Add the sugar and beat on high until fluffy, 2 to 3 minutes. Add the egg and egg white and mix on medium until combined. Scrape the bowl as needed. Add the oil and vanilla and beat an additional minute. With the mixer on low, add half the dry ingredients, then the milk, then the remaining dry ingredients. Mix on medium until combined. Fold in the sprinkles with a spatula.
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Divide the batter between the two pans and bake until the tops are set, about 18 to 20 minutes. Cool completely, then turn the cakes out onto parchment and trim or use a biscuit cutter to make rounds for mini stacked cakes. Reserve crumbs for garnish.
vanilla cream frosting
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Beat the butter and cream cheese until smooth. With the mixer on low, slowly add the powdered sugar, then the vanilla. Scrape the bowl and beat on high for 2 to 3 minutes until fluffy. If too thick, add the tablespoon of milk and beat until combined. Frost the cakes and finish with extra sprinkles.
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Oh, and P.S. I’ll probably be a puddle of tears today because now I have a toddler. How did that happen?