x
  • Home
  • Recipes
  • Press
  • About
  • Let’s talk!
Instagram Pinterest BlogLovin
Home › recipes › cake › Party Animals Confetti Cake Decorating Tutorials

FacebookTweetPin

  • Instagram
  • TikTok
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Constellation Inspiration

Constellation Inspiration

A Dessert Blog

  • Cookbook
  • Tutorials
  • About
    • Press
  • Contact
  • Recipes:
  • Asian-inspired
  • cake
  • cookies
  • cream puffs
  • tarts
  • bars
  • candy
  • seasonal
    • Valentines
    • halloween
    • christmas
Jump to Recipe
cake

Party Animals Confetti Cake Decorating Tutorials

by: Amy on: Dec 29, 2020

When I was in graduate school completing my master’s degree, I always leapt at the opportunity to attend research conferences in different cities and countries. Each year, our research grants covered at least one trip to present at...

Review  or  Print Recipe

When I was in graduate school completing my master’s degree, I always leapt at the opportunity to attend research conferences in different cities and countries. Each year, our research grants covered at least one trip to present at a conference of our choice (assuming the conference committee accepted your presentation topic).  I actually hated presenting my research because I loathe public speaking but the opportunity to explore a new city always outweighed that. In the several years I was in graduate school, I got to visit New Orleans (love!!), Hong Kong (will always love!!), and DC (didn’t know what to expect but loved so much!!). Washington, DC was one of the cities I wasn’t necessarily super excited to visit because I didn’t know anything about the city but turned out to be one of the most memorable trips. Between all the conference workshops and panels, I snuck off to cupping sessions at La Colombe, found my favourite cortado at Chinatown Coffee Co., ate too many treats at Baked and Wired, had the most memorable meal at Rose’s Luxury, so many breakfasts at Founding Farmer, and ate many cupcakes from Georgetown Cupcakes. After all the incredible meals, Washington, DC is now one of my favourite food cities and I always miss it.
When Williams Sonoma reached out and asked if I would like to do something fun with their exclusive Georgetown Cupcake cake mixes, the answer was an obvious ‘yesss!!!’ with many exclamation marks. I would do anything to relive one of the many amazing treats I had in Washington, DC. Their confetti cake mix and strawberry champagne cupcake mix came just in time for New Year’s so I wanted to share a very simple tutorial on how to decorate a cake to celebrate the arrival of the new year. These party animal decorations come together so easily and turn any cake into a celebration cake. I followed the instructions of both the cake mixes and made the buttercream recipes on the back of the packaging. Obviously, you can use your homemade confetti cake and champagne cake recipes with these decorations, but if you want to try Georgetown Cupcakes in your home, I’m here to tell you that the mixes produce very lovely plush and moist cakes like the ones fresh from their bakery.

Party Animals Confetti Cake Decorating Tutorials

By Amy

Equipment

  • Williams Sonoma Goldtouch® Nonstick 6-Piece Essentials Bakeware Set (cake pans and muffin tin)
  • Georgetown Cupcake Cake Mix
  • Confetti Georgetown Cupcake Mix
  • Strawberry Champagne
  • Animal toy figurines
  • Card stock or scrapbook paper
  • Mini pom poms
  • Tape
  • Glue gun
  • Assorted sprinkles and sanding sugar

Instructions

  • Line cake rounds with parchment paper and muffin pan with cupcake liners.
  • Bake cake and cupcakes and make buttercream according to instructions of the back of the packaging. Allow cake to cool completed before frosting.
  • Remove animal toy figurines from packaging and wash with warm soapy water. Wipe figurines dry.
  • Cut out cardstock into small squares (the size will depend on the size of your toy), roughly about 1-inch on each side. Roll the square into a cone shape and use a bit of tape to secure the cone shape. Using a hot glue gun, attach a mini pom pom to the top of each cone to form the hat. Attach a hat to each animal with hot glue.

For the layer cake

  • Place the first cake round on a plate or cake stand. Transfer half of the buttercream to the cake layer. Using an offset spatula or back of a spoon, spread the buttercream evenly to the edge of the layer.
  • Place second cake layer in top, flat side up.
  • Frost the top of the cake with remaining icing.
  • Apply sprinkles to the edge of the top layer.
  • Take several of the party animal figurines and place on top of the cake

For the cupcakes

  • Transfer buttercream to a pastry bag fitted with a large open-star tip.
  • Pipe two rings of buttercream on each cupcake and sprinkle sanding sugar on the buttercream.
  • Place animal figurine to the centre of each cupcake.

Notes

Williams Sonoma Goldtouch® Nonstick 6-Piece Essentials Bakeware Set (cake pans and muffin tin)
Georgetown Cupcake Cake Mix, 

more like this:

Honeycomb Lemon Almond Cake

Almond Apricot Battenberg Cake ( x Icing on the Cake Book!)

Roasted Fig and Aniseed Financiers

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sweet Comments:

  1. sandy wood says

    Jul 11, 2021 at 12:52 am

    5 stars
    Oh My young lady. I was totally ready to buy the little animals and everything. I LOVE it. Thank You Sweetheart for everything.

    Reply
  2. Elle says

    Jun 24, 2022 at 1:19 am

    Really love your account. This is too cute. Need to make party hats for animals. Where did you get the animal figurines?

    Reply

Primary Sidebar

a sweet hello.

Welcome to Constellation Inspiration, a buttercream-coated journal of recipes, stories, and love letters that are sweet to read, and even sweeter to eat. These love letters are dedicated to you.

sneak peaks & bonus recipes!

Sign up to get them for free:

featured

day two: sparkly matcha neapolitan shortbread cook day two: sparkly matcha neapolitan shortbread cookies ✨

the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)

vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt

matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt

strawberry dough 
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder 
1/4 tsp salt

1 egg white
coarse sanding sugar

for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls

place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough

remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min

[recipe cont’d in comments]

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
day 1: rudolph rings 🦌✨ piped butter cookies day 1: rudolph rings 🦌✨

piped butter cookies are some of my fav cookies to make — they’re buttery! sandy! rich! they get a little holiday makeover and become the cutest rudolph rings when you add a little red m&m nose and antler details. topping the antlers with gold is optional, but adds extra sparkle and festive cheer to each cookie

(makes 12 cookies)
135 g salted butter, very soft
45 g icing sugar
100 g flour
40 g cornstarch
15 g cocoa powder 
1/4 tsp espresso powder 

in a medium bowl, combine softened salted butter with icing sugar with a rubber spatula until smooth

in a separate bowl, whisk together flour, cornstarch, cocoa powder, espresso powder, and salt

using a rubber spatula, fold in the dry ingredients into the butter-sugar mixture until no more dry spots remain

transfer the dough into a piping bag fitted with a large open star tip (i used wilton 6b)

apply pressure to pipe the dough onto the prepared baking sheet. if you are having trouble piping out the dough, you can warm up the dough in the piping bag between the palms of your hands, or add an extra 1 tbsp of melted butter to the dough and refill the piping bag. leave 1 inch between each cookie

transfer the sheet of piped cookies to the freezer while you preheat the oven to 325f. chilling the dough will prevent the cookies from spreading in the oven

bake the cookies until the bottoms are set, about 25 – 30 minutes

allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely and decorate

royal icing
1 egg white
150 g icing sugar
1/4 tsp vanilla extract 

in the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 min. with the mixer on low speed, slowly add icing sugar and vanilla. once incorporated, increase speed to medium-high and beat until stiff peaks form. transfer icing to a pip bag with a small round tip to pipe out face details

#holidaybaking #christmascookies #christmascookie #holidaycookies #christmasbaking
sorry i cant come to the phone right now, i’m to sorry i cant come to the phone right now, i’m too busy baking all the @nytcooking holiday cookies the day they’re released

@csaffitz bûche de noël cookies
@samanthaseneviratne ginger cheesecake cookies
@heysueli matcha-black sesame shortbreads
@ericjoonho lemon-turmeric crinkle cookies
@clarkbar iced peppermint cookies
@sohlae holiday rocky road
@vaughn rum-buttered almond cookies

#nytcooking #nytcookieweek #nytcookies #holidaybaking #christmascookies
presenting: this year’s 12 days of christmas coo presenting: this year’s 12 days of christmas cookies 🎄

matcha christmas tree cookies 
chocolate reindeer cookies
matcha strawberry neapolitan checkerboard
hojicha walnut deer cookies (with a bow!)
hedgehog hazelnut praline shortbread
pretzel shortbread mittens
earl grey decorated wreath cookies 
snowman cookie butter truffles
grinchy pistachio jammy liners
eggnog brûlée cookies
biscoff snowman cookies
chestnut hazelnut praline sandwich cookies

…dropping tomorrow! stay tuned!

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
preparing for the big weekend… ✨ a tradition preparing for the big weekend… ✨

a tradition that i started in 2019, this will be the sixth year i bake all of the @nytcooking holiday cookies the moment they are released on dec 1. i’m excited/nervous for sunday (i might throw up). here are the cookies from previous years, and a few behind the scenes where you can witness me slowly lose my sanity.

2019: twelve cookies by @susanspungen
peppermint stripe cookies
color-field cookies
peanut shortbread with honeycomb
gingery brownie crinkle cookies
marbled tahini cookies
homemade pocky
abstract art cookies
stamped citrus shortbread
brown sugar-anise cookies
thumbprints with dulce de leche
blood orange poppyseed window cookies
dirty chai earthquake cookies

2020:
cornmeal lime shortbread fans
sparkly gingerbread
vanilla bean spritz cookies
toasted almond snowballs
honey-roasted peanut thumbprints
black and white brownies 
fudgy bourbon balls
cherry rugelach with cardamom sugar

2021: the year that @nytcooking released 24 holiday cookie recipes and i almost passed out/away
m&m cookies
almond spritz cookies
peppermint brownie cookies
brown-butter toffee sandwich cookies
hibiscus-spiraled ginger cookies
guava and cream cheese twists
minty lime bars
chewy gingerbread
savory mixed-nut shortbread
tahini thumbprints with dulce de leche
chocolate babka rugelach
fruity meltaways
iced oatmeal cookies
spiced orange crumble cookies
peanut butter cookies
gingerbread biscotti
cheddar cheese coins
fig and cherry cookie pies
italian rainbow cookies
chocolate-cherry ginger cookies
hindbaersnitter
no-bake chocolate clusters
torticas de morón
piparkakut

2022:
white chocolate macadamia nut cookies
gochujang caramel cookies
chocolate hazelnut cookies
gingerbread latte cookies
orange, pistachio and chocolate shortbread
crunchy coconut twists
savory shortbread with olives and rosemary

2023: last year’s seven cookies which was done after ten hours of baking
gingerbread blondies
mexican hot chocolate cookies
rainbow rave cookies
lemon butter curls
matcha latte cookies
technicolor cookies
neapolitan checkerboard

#nytcooking #nytcookies #nytcookieweek #christmascookies #holidaycookies

Footer

Recipe Index
About
Press
Contact
Legal

sneak peeks & bonus recipes!

Sign up to get them for free:

© 2025 Constellation Inspiration · Site by Meyne