Baby Birthday Cake Recipes

FIRST BIRTHDAY SMASH CAKE

Steps:

• Blend fruit together in a food processor until liquefied. You will need 1/2 cup fruit puree for the batter
• Whisk your fruit puree, milk, egg, and vanilla together.
• In a separate bowl, combine flour, baking powder, soda, and salt.
• Slowly pour your liquid ingredients into the dry, and mix until the dry ingredients are all wet.
• Pour your batter into a greased 6 inch round pan (Double ingredients to make a double layer).
• Bake at 350 for 20-30 minutes, or until you can stick a knife through the center and it comes out clean.
• Whip cream until light and fluffy. Stire in maple syrup for added sweetness.
• Frost cake and decorate with fresh berries or sprinkles. Refridgerate until your baby is ready to smash!

BABY BIRTHDAY CAKE

Steps:

• Combine the sliced carrots with 1 Cup pluse 2 Tbl. of the apple juice concentrate in a pan, bringing it to a boil. Simmer for 15 to 20 minutes until the carrots are soft. Puree carrots and juice with the raisins in a food processor.
• Preheat the oven to 350 degrees.
• Line two 9-inch square cake pans with parchment paper, also greasing the parchment.
• Mix flour, wheat germ, cinnamon and baking powder in a mixing bowl.
• Add remaining wet ingredients, adding the carrot/raisin puree last, folding inches
• Pour evenly into two cake pans.
• Bake for 35 to 40 minutes, until a toothpick comes clean.
• Wait until cakes or cooled until you frost.

THE BEST BIRTHDAY CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
• In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
• Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
• With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
• Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
• Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
• Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
• Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
• With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
• Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
• Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
• Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
• Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
• Enjoy!

STRAWBERRY BABY CAKES

Steps:

• Make the cakes: Center a rack in the oven and heat oven to 400 degrees. Line a 24-hole mini-muffin pan with cupcake papers or use baker's spray to coat the inside of the pan.
• You need 24 chunks of strawberry for the centers of the cakes, so slice the berries into small pieces and set aside. (The chunks should be about 1/4-inch wide and short enough to drop easily into the muffin cups.)
• Working in a large bowl, whisk together the sugar and salt. Drop in the eggs and beat with a mixer on medium speed (or continue with a whisk) for about 2 minutes, or until foamy and slightly thickened. Stir in the vanilla extract and the rose extract, if you're using it, followed by the corn syrup.
• Switch to a flexible spatula, and blend in the flour in two or three additions. You'll have a thick batter. Mix the butter into the batter in three or four additions, stirring gently until well incorporated. The batter will be stretchy and a bit slippery. Pour the melted chocolate over the mixture, stir it in gently and, when it's fully blended into the batter, stir in the milk.
• Spoon about 1 teaspoon of batter into each muffin cup, and then drop in a piece of strawberry. Divide the remaining batter evenly among the cakes, covering each berry.
• Bake the cakes for 11 to 13 minutes, or until a slender tester poked into the center of a cake comes out clean. Transfer the pan to a rack, and let rest for 2 minutes before carefully removing the cakes; cool to room temperature on the rack.
• Make the topping (optional): In a small microwave-safe bowl, melt together the chocolate and oil in a microwave set to half power, or in a small pan over very low heat. White chocolate is fragile and finicky - it burns quickly - so stay close. Stir the mixture to make sure it's smooth.
• One by one, dip the tops of the baby cakes into the chocolate, swirling the cakes to even out the topping and allowing the excess to drip back into the bowl or pan. Return the cakes to the rack and, if you'd like, finish with sprinkles.
• You can refrigerate the cakes for about 10 minutes to set the chocolate or leave them at room temperature. Chilled or not, the chocolate will remain a tad soft, and that's nice. Kept in a covered container, the cakes will hold for a day or two.