Cupcake Cake

Makes 1 Cake


For Cake

  • cupcake recipe of choice, baked in liners
  • buttercream frosting (white)
  • colored buttercream frosting


  • serving platter
  • serrated knife
  • offset spatula
  • piping bag fitted with small, round tip (per each color to pipe)


Secure & Frost Cupcakes

  1. Slice the tops off each cupcake using a serrated knife. Take off any edges that may have baked over the sides
  2. Arrange cupcakes on your serving platter (Renee arranges hers in a square) and spread a little bit of white buttercream frosting to each of the bottoms then secure to the platter (try this basic French Buttercream recipe)
  3. Apply a thin layer of white buttercream to the top of the cupcakes using an offset spatula, making sure to reach the edges
  4. Chill 30-45 minutes in the refrigerator


  1. Tint your buttercream the color of your choice. Using an offset spatula, spread a layer of buttercream over the white, making sure to reach the edges
  2. Pipe buttercream decorations of choice. Renee uses a piping bag fitted with a small, round tip
  3. Refrigerate, or serve immediately