Babys Applesauce Cake With Peanut Butter Frosting Smash Cake Food

BABY'S FIRST APPLESAUCE CAKE AND PETIT FOURS

Steps:

• Preheat oven to 375 degree F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
• Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
• Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
• Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
• Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
• Cakes can be stored at this point, wrapped in plastic, overnight.
• Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).
• For adult cake: Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Recipe #238540) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Recipe #238541) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.
• For Petit Fours: Trim cake strips to 3"x15". Spread Apricot Whip (Recipe #238540) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Recipe #238883). Pipe dot of frosting onto other half, or decorate in some other manner.

APPLESAUCE SPICE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• 1. Applesauce Spiced Cake 1.Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.
• 2. 2.Combine cake mix, (flour if using), pudding mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts ( and raisins if using). Pour into bake pan.
• 3. 3.Bake at 350 ºF for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely
• 4. Peanut Butter Frosting Directions: 1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick, fluffy and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
• 5. Spread on cooled cake. I also sprinkle chopped peanuts on top sometimes as well for added texture.