First Birthday Smash Cake Food
FIRST BIRTHDAY SMASH CAKE
Give your baby a healthier first birthday cake to smash!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
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- In a medium bowl, whisk together butter, 1/3 cup honey (or 1/2 cup pure maple syrup), eggs, milk, and vanilla.
- Place the flour in a large bowl and make a well in the center. Add the wet ingredients and stir until well combined. Stir in the mashed bananas.
- Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool in pan on a wire rack for 30 minutes then invert cakes onto the wire rack to cool completely.
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- Make cake: Preheat oven to 325°F. Set out a 5x3-inch round pan. Do NOT grease the pan. Place the pan on a sheet pan (just in case any batter spills out as it bakes).
- If adding the optional sugar, whisk together cake flour and 3 Tbsp sugar in a small bowl. Set aside.
- Using a hand mixer or in the bowl of a stand mixer with the whisk attachment, combine egg whites, cream of tartar, and vanilla. Beat on medium-high speed until the egg whites form soft, fluffy peaks, 3 to 4 minutes. (Note: This is the most important step in making this cake. Beat the egg whites until the entire mixture is opaque, white, and fluffy throughout. The peaks should stand up straight with a little bit of a curl at the top when you lift the beaters out of the mixture.)
- Sprinkle the cake flour over the top of the egg whites. Use a whisk or spatula to gently fold the flour mixture in, being careful not to compress the fluffy egg whites.
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