smash cake

A light and fluffy healthy smash cake with no butter, no oil, and no sugar. Most importantly (since this cake is meant to make a big mess on baby’s first birthday), this cake just requires five ingredients.This is an angel food style cake, so be sure to follow the instructions on beating the egg whites and gently folding in the dry ingredients so that the cake will rise high and be light and fluffy. This cake is best baked in a 5x3-inch pan (see the notes for other options).

Healthy Smash Cake for Baby's First Birthday

Cake Flour

Tbsp Granulated Sugar ((optional; see note))

Egg Whites, chilled ((from large eggs; reserve yolks for another purpose or discard))

tsp Cream of Tartar

Heavy / Whipping Cream

tsp Granulated Sugar ((optional; see note))

Berries ((optional))

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.

Pour the batter into the springform pan. (Note: Fill the pan right up to the top, rounding it gently with a spatula to create a smooth surface.)

Bake until cake is set and the top is a light golden brown, 20 minutes.

Remove cake from oven and invert over a cooling rack or two glasses / cans. Allow cake to cool completely upside down (for at least 1 hour).

Run a knife around the edges of the cake to gently release it from the pan. 

Make whipped cream: Using a hand mixer or in the bowl of a stand mixer, combine cream with 2 tsp sugar (if using). Beat cream on medium-high until light, fluffy, and firm enough to spread over the top of a cake, 3 to 5 minutes.

Just before serving (and when the cake is completely cool), spoon whipped cream over top of cake. (Note: If you want an even more photo-friendly topping, you can transfer the whipped cream to a small ziptop / plastic bag. Seal the bag and then cut off one corner. Genty squeeze the whipped cream out over the top of the cake in billowy rounds.)

Top the cake with fresh berries, if you&#039;d like. Serve!

Celebrate your little one's first birthday by making a fun and yummy smash cake! It's easier than you might think to make one at home, especially with this simple vanilla cake recipe.This recipe makes two small smash cakes.

1st Birthday Smash Cake Tutorial + Simple Vanilla Cake

sugar

unsalted butter, (softened)

eggs

Tablespoons vanilla extract

all-purpose flour ((could

baking powder

milk ((I used whole milk))

Preheat oven to 350 degrees. Grease and flour baking pans, or line muffin tin with cupcake liners.

Using an electric mixer, beat the sugar and butter together over medium speed for 5-8 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Combine the flour and baking powder in a medium sized bowl.

Alternate adding the dry mixture and the milk to the batter, beginning and ending with the dry mixture. Beat until just combined.

Pour mixture into prepared baking pans. See notes below for baking times.

Once baking time is complete, transfer baking dishes to a wire rack to cool. Once completely cool, remove cakes from baking dishes and frost with Easy Buttercream Frosting and enjoy!

Super-moist vanilla cake wrapped in strawberry buttercream and topped with buttercream roses. This cake is delicious even if it isn't your child's birthday!

Smash Cakes

all-purpose flour (426 grams)

sugar (456 grams)

tsp baking powder (heaping 6 grams)

tsp baking soda (heaping 2 grams)

tsp kosher salt

butter (352 grams, unsalted, room temperature or melted)

whole milk (240 milliliters, warm)

sour cream (240 milliliters, room temperature)

tbsp vanilla extract (20 grams)

vanilla bean paste

lb confectioner's sugar (924 grams)

unsalted butter (565 grams, room temperature)

tbsp strawberry preserve (strained)

kosher salt

vanilla extract

matcha powder

pink gel food coloring

Preheat oven to 350F. Butter and flour four 6-inch cake pans. Soak baking strips in water.

Sift dry ingredients (including sugar). Whisk to combine.

In another bowl, whisk together wet ingredients.

Combine wet and dry mixtures. Whisk until combined. If the batter is lumpy, it’s okay!

Add damp baking strips to the cake pans.

Evenly distribute batter into pans. I like to use a kitchen scale for precision.&nbsp;This recipe makes enough batter for six layers. You can either use the extra batter for cupcakes or freeze the layers for another cake!

Bake for about 35 - 40 minutes or until the centers are set and springy to the touch.&nbsp;

For the Cakes:

In a stand mixer, cream the butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Reserve about 1 cup of the white buttercream for the roses and green leaves.

Add in strained strawberry preserves to the remaining buttercream. Mix until combined.

Transfer the strawberry buttercream to a piping bag and snip off the tip.

Use food coloring to dye the buttercream different shades of pink for the flowers. Use matcha powder to dye some green for the leaves.&nbsp;

For the American Buttercream:

Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.

For the roses, pipe a small cone of very thick buttercream in the middle of the square.

Use a 120 and 122 tip to make the petals.&nbsp;

For the Flowers:

Pipe the strawberry buttercream between each layer.

Crumb coat the cake and smooth with a scraper.

Pipe a thin layer of plain white buttercream on the outside of the cake. Even out with a hot scraper and offset spatula. Chill for about 30 minutes.

Pipe a ring of buttercream on the top of the cake.

Use scissors to transfer roses to the ring.

Pipe in leaves to create dimension.

For the Assembly:

https://www.youtube.com/watch?v=G9t2z89Xjbg

How to Make a Smash Cake
Full Recipe: https://preppykitchen.com/smash-cakes/

What could be more exciting than a first birthday? Two first birthdays!! My twins turned one and you know I went all out for their smash cakes! I made my favorite vanilla cake but this time as a two layer cake with nice mega-fluffy layers and then covered it in a simple but delicious strawberry buttercream and of course I had to top it with beautiful buttercream roses. Sorry boys, you're getting pink cakes!



UPDATE: Milk and sour cream should equal 1 cup or 240ml.

How to Make a Smash Cake

Baby&#039;s first healthy smash cake made with simple ingredients in only 30 minutes! This easy smash cake recipe is gluten free, dairy free, low sugar and naturally sweetened with bananas. It&#039;s truly the perfect first birthday cake that your one-year-old will love! Toppings and frosting ideas included.

Baby's First Healthy Smash Cake

Wet ingredients:

overripe medium bananas, mashed

eggs,

Dry ingredients:

oat flour (do not pack)

baking soda

cinnamon

For the frosting:

See blog post for recommendations

For topping (optional):

Dye free sprinkles

berries

candle

Preheat the oven to 350 degrees F. Line the bottom of three 4-inch round cake pans with parchment paper rounds. Spray parchment paper and the sides of the pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget!

In a large bowl, whisk together mashed bananas, eggs, peanut butter and vanilla extract until well combined.

Add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and cinnamon together. Mix with a wooden spoon until well combined.

Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 15-20 minutes or until a tester comes out clean or with just a few crumbs attached. If you use 6-inch pans, it will likely take closer to 20 minutes for the cakes to bake. If you use any other pans, you need to watch carefully as changing pan sizes will change the baking times.

Allow cakes to cool completely before removing them from the pan; this is essential. Cakes can be made a day or two ahead and stored in the fridge if you’d like.

To frost the cake: make sure your cake layers are completely cooled, then I recommend doing a crumb coating so that the frosting lays nicely on the entire cake. To do so you&#39;ll simply frost the layers as you normally would, coat the outside of the cake with a very thin layer of frosting, and then place the cake in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.

This naturally sweetened birthday cake is delicious and easy to make ahead of time. Plan ahead to let 4 bananas ripen to have brown spots to ensure that the cake has plenty of natural sweetness.

Blueberry Smash Cake (First Birthday Cake)

bananas ((very ripe with lots of brown spots is best

whole wheat flour

oat flour

unsalted butter, melted and cooled slightly ((or plain whole milk yogurt))

blueberries

cream cheese ((softened

unsalted butter ((softened at room temperature))

vanilla

Preheat the oven to 350 degrees F. Grease two 6-inch cake pans with nonstick spray and line with rounds of parchment paper. Grease again with nonstick spray.

Add the bananas to a blender. Blend into a puree. Measure out 1 1/2 cups.

Add to a bowl with the remaining ingredients. Stir together gently.

Divide in half and pour into prepared cake pans. (You’ll use about 1 1/2 cup batter in each.)

Bake for 22-24 minutes or until a cake tester inserted into the center of a cake comes out cleanly.

Remove from oven and place on a wire rack. Let cool completely in the pan.

Make the Blueberry Cream Cheese Frosting. Add the freeze-dried blueberries to a blender or clean spice grinder. Grind into a powder. Measure out 1/4 cup of the powder and add to a medium bowl. Add the cream cheese, butter, and vanilla extract. Beat until very smooth with a handheld electric mixer. 

When ready to frost, place one cake, parchment paper removed, on a cardboard cake round or plate. Top with 1/3 cup of the frosting. Remove the parchment paper from the second cake and place on top of the frosting. Add the rest of the frosting on top and spread over the top and around the sides.

Sprinkle on additional freeze-dried or fresh blueberries if desired.

My homemade Smash Cake recipe is simple, delicious, and way cheaper than buying one from a bakery — plus your baby will love it!

Homemade Smash Cake Recipe

(7½oz/213 grams) cake flour

salt

(4 ounces 115 grams) butter ((at room temperature))

egg egg

vegetable oil

(4floz/115 milliliters) whole milk

vanilla buttercream

sprinkles

Preheat the oven to 350°F (180°C) then butter and line two 6 inch tins with parchment paper.

In a small bowl, combine the flour, baking powder, and salt. Set it aside.

In a large bowl cream together the butter and sugar with an electric hand mixer or stand mixer. This should take 2 to 3 minutes.

Add in the egg and egg white, mixing well on medium speed until combined.

Pour in the oil, vanilla extract, and milk and mix well.

Add the dry ingredients and mix on medium speed until the batter is formed.

Divide the batter evenly between the two cake pans and bake until golden brown, about 35 to 40 minutes.

Let cool completely, then gently turn the cakes out onto a cooling wrack.

Once the cakes have cooled place them on a cake stand or plate. Using a large palette knife spread an even layer of vanilla buttercream across the first layer of cake. Place the second layer of cake on top and repeat. Using the remaining frosting spread the frosting around the outside of the cake. Do a crumb coat, chill and then repeat the coat with more frosting until the cake is fully covered.

Decorate as you like, I just added sprinkles and a candle. Smash within 48 hours.

https://www.youtube.com/watch?v=FdngXU069Es

My homemade Smash Cake recipe is adorable, delicious, and way cheaper than what you'd get from a bakery! Get my new tiny cake recipe here: http://bit.ly/1stSmashCake

We have a big birthday to celebrate in this house! George is turning 1! George was born in Santa Monica, the 16th of Feb 2020 at 10:35 am. He weighed 6lbs 14oz. He came into the world like he had been here before. Relaxed, super chill, and laid back. He has been a joy from day one and I'm excited to celebrate his first year!

As a baker, a mammy, and a lover of hilarious moments to cover my kid in a cake of course I'm making his smash cake! You only need a small number of ingredients and it's wayyyy less expensive than buying from a bakery.

What Is A Smash Cake?

A Smash Cake is an adorable tradition that is literally what it sounds like — a baby-sized cake for your 1-year-old to smash up. For most babies, this is the first time they ever taste cake, and the reaction is amazing. Lovely little ones inevitably end up with Smash Cake all over their chubby cheeks and tiny hands and making for some great photos and memories!

**WATCH my other CAKE recipes! https://www.youtube.com/playlist?list=PL3N53o3RIxHKEP--Yw-i9bRMw_X-l_nCO

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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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Recipe: http://bit.ly/1stSmashCake
 
#smashcake #cake #biggerbolderbaking

Save Money & Make A Smash Cake For Your Little One!

This easy, healthy smash cake recipe is the perfect healthy alternative for baby’s first birthday. Packed with applesauce and topped with a delicious homemade frosting, this healthy smash cake is a wonderful dairy free, gluten free, lower sugar option!

Healthy Smash Cake Recipe (1st Birthday)

gluten-free flour

sea salt

applesauce

almond milk

maple syrup

olive oil

full-fat coconut milk,

organic icing sugar

gold sprinkles (or other colour of your choice)

"One" Candle or Banner & Hearts (see recommended products list)

Prepare the frosting ahead of time by placing...

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...

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...

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...

Chill the icing in the fridge until the cake is ready to assemble.

For the cake, preheat the oven to 350...

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,...

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,...

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...

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...

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...

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...

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...

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...

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.**

This First Birthday Smash Cake has a base of rolled oats and vanilla, and a super creamy yogurt frosting. This recipe is baked in mini cake pans to create a small, personally sized cake for your newly minted toddler. (You can start prepping the frosting the night before if desired.)

First Birthday Smash Cake (with Yogurt Frosting)

whole-milk plain Greek yogurt

unsalted butter

eggs ((lightly beaten))

Place 1½ cups whole milk yogurt in a sieve or fine-mesh strainer lined with a paper towel with a bowl underneath. Let sit for 30 minutes or up to overnight, covered in the fridge. (This helps ensure that the frosting is nice and thick.)

Transfer the yogurt to a bowl and stir in 2-3 tablespoons maple syrup and 1/4 teaspoon vanilla extract. Refrigerate until ready to use.

To make the Frosting:

Preheat the oven to 350 degrees F. 

Trace one 5-inch cake pans onto parchment paper and cut out three times to make the rounds. Trim slightly to fit inside the bottom of each pan.

Grease three 5-inch cake pans with nonstick spray and place a round of parchment inside of each. Grease again.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate medium bowl, whisk together the melted butter, maple syrup, eggs, and vanilla until smooth. Add the flour mixture and stir until just combined.

Divide the batter evenly between prepared cake pans, using about 1⅓ cups batter in each pan.

Bake until a toothpick inserted in the center of the cake comes out clean, about 22-26 minutes. Remove from oven and place pans onto a wire rack. Let cool for 10 minutes in the pans, then carefully invert to cool fully. Discard parchment paper rounds.

To make the cake:

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