Bake and cool cupcakes:

Bake roughly two dozen cupcakes following your chosen recipe. Let them cool completely, then set aside.

Whip butter until pale:

In a stand mixer on medium speed, whip the butter until it becomes light and airy, shifting from yellow to a pale white hue.

Add powdered sugar gradually:

Gradually add the powdered sugar, one cup at a time, mixing after each addition.

Mix buttercream to consistency:

After incorporating the sugar, mix in the salt, vanilla, and heavy cream (begin with the smaller amount). Beat on high for 3-5 minutes; check consistency at 3 minutes. You want a smooth buttercream that squeezes through your fingers with little resistance, easy to pipe and spread. If it's too stiff, add more cream.

Assemble and cut template:

Print the Bluey template on thin paper, tape the pieces together, and cut along the edges.

Arrange cupcakes on board:

Set up the cake board and cupcakes. Position the cupcakes on the board matching the photo pattern. Fix each cupcake to the board with a dab of kid's glue or buttercream on the base.

Tint frosting per guide:

Tint the frosting per the color guide (see source notes).

Apply base coat of buttercream:

Apply a thin base coat of buttercream over all cupcakes.

Trace template with toothpick:

Refrigerate the cake for 10-15 minutes, then lay the template on the frosted cupcakes. Use a toothpick to trace the template, poking holes along the lines. Do this promptly.

Pipe frosting onto sections:

Using a piping bag, pipe frosting onto each section of the cake, beginning with the face and working outward. While piping, press firmly and then release pressure as you pull away. First outline the area, then fill the interior.

Admire and serve cake:

Admire your finished Bluey cake and serve!