Healthy Smash Cake Recipe 1st Birthday

HEALTHY SMASH CAKE RECIPE (1ST BIRTHDAY)

Steps:

• Prepare the frosting ahead of time by placing the can of coconut milk in the fridge overnight.Once chilled open the can and scoop the firm coconut cream from the can and add to a bowl (reserve the coconut water for a smoothie or discard).
• Beat the coconut cream on high until light and fluffy then add in the vanilla extract and 1/2 of the icing sugar.
• Beat again for another minute, then add in the remaining icing sugar and beat once more until completely combined and the icing is light and fluffy.
• Chill the icing in the fridge until the cake is ready to assemble.
• For the cake, preheat the oven to 350 degrees and grease two 6-inch cake pans with coconut oil and line the bottom of the pans with parchment paper.
• In a large bowl add in the flour, baking powder, baking soda, and salt and mix to combine.
• In another bowl combine the applesauce, maple syrup, almond milk, eggs, oil, and vanilla extract and whisk until smooth.
• Slowly pour the wet mixture into the dry mixture and stir until completely incorporated and no clumps remain, avoid overmixing.
• Divide the cake batter between the two pans and bake on the middle rack for 25 to 30-minutes or until a toothpick pulls clean from the centre of the cakes.
• Allow the pans to cool on a cooling rack completely before removing the cakes from the pans.
• Once the cakes are completely cooled place one layer on a serving tray and gently slice the top of the cakes to make sure they are flat on top and level for stacking.
• Spread a 1/2 inch layer of the frosting on the top of the bottom cake layer then top with the other cake layer.
• Spread the remaining frosting on the top and sides of the cake as evenly as possible and then decorate the cake as you prefer.
• Serve within 1 hour.**

FIRST BIRTHDAY SMASH CAKE

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pans). Grease with shortening or cooking spray bottom only of 1 (6-inch) round cake pan and place paper baking cups in 16 regular-size muffin cups.
• In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. Place 1 3/4 cups batter in 6-inch round pan. Spoon remaining batter into 16 lined muffin cups. Bake round cake 35 to 40 minutes and cupcakes for 18 to 23 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In small bowl, beat cream cheese and yogurt on medium speed with electric mixer until creamy and smooth. Stir in the food color until mixture is desired color.
• To frost and decorate cake, slice 6-inch round cake horizontally to remove rounded top. Place cake cut side down on plate. Frost top and sides with cream cheese frosting. Place 2 rows of cereal around the bottom edge of side of cake. Place 1 row of cereal around top edge of cake. In top center of cake, arrange cereal to form the number one.
• Use remaining frosting to frost cupcakes. Top with cereal to decorate, if desired. Store cake and cupcakes in refrigerator.