I can’t believe my little teeny baby is 1! What a year! My husband and I joke that it was the fastest longest year of our lives. The majority of people I talk to are quite verklempt about their babies getting older and wish they would stay babies forever. I’m a bit of the opposite- Ella wasn’t the easiest baby. Don’t get me wrong, I look at her newborn photos and miss the tiny squishy babyness, but then I snap out of it and remember how I would have to call my mom because Ella wouldn’t stop crying and I just needed a break (and a shower). I remember being afraid to leave the house because Ella HATED her carseat and would scream so hard I would have to pull over and make sure there weren’t nails, or spikes hidden in her seat poking her. Each and every stage Ella has gone through has made life a little easier. I’m sure in 18 years I’ll look back and sob, wishing she was a baby again. But for now… I’m happy to move out of the baby stage!
Up to this point Ella really hasn’t had much sugar. She does have a love for HappyBaby Yogis and Puffs, but she has not had candy, cookies, cake, etc. I remember being in a grocery store and seeing a baby younger than Ella with chocolate smeared all over her face and hands. Don’t get me wrong, this baby looked super happy and there probably isn’t anything wrong with giving your baby chocolate at 8 months, but we are choosing to limit her sugar intake for now. When Ella’s 1st birthday came a long I knew I wanted her to have a smash cake but didn’t necessarily want her jacked up on sugar or have a tummy ache from it. I of course turned to Pinterest (of course). There are so many choices when it comes to “healthy” cakes. I choose a recipe by Bettina Johnson (she’s fantastic) of the “Oh Everything Handmade” blog. You can find the original post here. I didn’t change much of the actual cake recipe but did modify the frosting recipe. Actually, I didn’t really follow her frosting recipe at all! I ended up making a cream cheese frosting with enough powdered sugar to make it sweet, but not too sweet. It was her first birthday after all, a little sugar definitely won’t hurt! I also added some strawberry puree I made earlier for a bit of color.
I used three 4 inch cake pans for Ella’s cake, and made mini muffins out of the rest of the batter. You could very easily use 8 or 9 inch rounds and use a Tupperware or similar to cut out the cake rounds. Just watch your baking time. You should be able to stick a toothpick into the cake and have it come out easy and clean.
Here is the recipe with my minor changes:
“Healthy” Birthday Smash Cake
4 or 5 ripe bananas
¾ cup organic apple sauce
1 teaspoon baking soda
1½ cups whole wheat flour
¼ cup sugar (sugar can be omitted)
3 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 egg whites, beaten
8oz Cream cheese (room temp)
½ cup – 1 cup powdered sugar
½ stick butter (room temp)
1-2 tablespoons Strawberry sauce. OR few drops of food coloring of your choice!
1. Mash the bananas in a medium bowl.
2. In a separate large bowl, mix the flour, sugar, baking soda, cinnamon, and nutmeg together. Add the mashed bananas, applesauce, and vanilla to the flour mixture. Mix just until incorporated. Beat two egg whites until you receive a cone when pulling out the whisk (soft peaks), fold in carefully the beaten egg whites.
3. Spray your pans with non-stick cooking spray or coat with butter and flour.
4. Spread the batter into the bottom of your pans.
5. Bake at 400° for 15 minutes or until a toothpick comes out clean… (I was a little causal and didn’t actually watch the timer…I generally don’t use a timer when I bake! So watch your cakes! You want the tops to be just barely golden.)
6. Cool the cakes completely, I put mine in the fridge over night wrapped in plastic wrap.
To make the frosting:
1. Whip butter with an electric mixer for about 2 minutes, powdered sugar to desired thickness. Keep whipping until it becomes creamy, for about 3 minutes.
2. Add the cream cheese and whip until fluffy, 5 minutes.
3. Add strawberry sauce or food coloring and whip until well mixed and color is perfect!
To assemble the cake:
1. To ensure your layers sit nicely upon one another you’ll want to carefully slice the rounded top off two of your layers. You can leave your top-most layer rounded.
2. Once your layers are trimmed you can lay a thin layer of frosting between each layer to make sure they stay put when stacked.
3. Once all three layers are stacked, frost and decorate as desired! Babies love sprinkles FYI.
(I didn’t get super fancy when frosting Ella’s smash cake. But if you want an amazing step by step tutorial on how to frost a layered cake, Melina from Sugary and Buttery is your gal. Click here for the tutorial. )
Voila! Hope you love it! If you don’t need to make a cake but still want to try this recipe. It makes wonderful muffins that keep in the freezer well.
Leave me a comment below if you tried the recipe!