Today I’m going to share an easy Cupcake Sheet Cake tutorial with you! This CUTE buttercream cake design would be great for children’s birthday parties, it’s perfect for all skill levels of cake decorating, and the end result is SO much cuter than an ordinary sheet cake!

Let’s get started… it’s time for some cuteness!

First, I used a simple template to map out my plan of action for carving. This is an optional step since the cupcake shape is easy enough to wing it as you go! Here are our links to our templates if you need them! Keep in mind that these were used on a 9×13 sheet cake:

Cupcake Frosting Template for My Cake School’s Cupcake Sheet Cake

Cupcake Liner Template for My Cake School’s Cupcake Sheet Cake Tutorial

Here is our 9×13″ cake (on it’s own cake cardboard) and a basic template that I cut from parchment paper.

Next, I used the template to cut away excess cake, leaving our basic cupcake shape! You may find it easier to do your carving on a cake that is partially frozen as it will be less fragile. We used a fairly dense cake and so it was very simple to cut neatly, even at room temperature. (White Almond Sour Cream Cake-Doctored Cake Mix Recipe)

I crumb coated the cake with our Classic Vanilla Buttercream Frosting! Next, I trimmed away the excess cake board to fit the shape of the cake. You can do this step with an xacto knife.

I then moved the cake to the final cake base, which was three sheet cake cardboards taped together and covered with a plastic tablecloth. (When I do this, I secure the tightly pulled tablecloth on the underside of the cake base with staples.) You’ll want to glue the cake to the cake base with a but of buttercream.

Use your cake base of choice, but if you are using cake cardboards, I would recommend using three so that it is sturdy enough to prevent the board from bending or buckling.

Now for the cupcake liner! I used a 2D large star piping tip to create the ridged cupcake liner! This is such an easy process and a fun way to add a bit of texture to our buttercream cake! Simply pipe vertical lines from bottom to top. (We tinted our buttercream for this step with Americolor Electric Green.)

Next, I snipped the end from a disposable piping bag to create a medium sized opening and then piped several wavy rows of delicious pink buttercream (tinted with Americolor Deep Pink Coloring Gel)!

Almost finished… I love how quickly this cake design begins to take shape! Let your pink frosting overlap the top of the green cupcake liner.

As an optional (but super cute) step, I created an oversized cherry cupcake topper! To make this, I made a ball of hot pink fondant tinted Wilton Rose, and then inserted a coiled stem made from 22 gauge paper covered floral wire. (Any gauge that can hold is fine!)

To create the coiled effect, simply wrap the wire around a paintbrush handle or pen. Then, I painted the stem with mix of pink and white coloring gel & a bit of vodka. (The vodka makes it dry more quickly but water is fine if you don’t have any on hand!)

As a final touch, I added sprinkles in shades of pink and green!

Thanks for stopping by My Cake School today! We hope that you enjoyed the tutorial! Make sure to check out our full collection of cake and frosting recipes in our Recipes Section, as well as more free cake tutorials in our Free Tutorials Section!