Reaching for the healthy smash cake…
…so overwhelmed by real sugar!
At the end of July our little man turned 1! I can’t even believe how quickly this year has flown. I know I’m his mom, and I’m supposed to be obsessed with him–but he just amazes me more and more every day. He is walking, super on the move, has soooo many teeth, and is just the sweetest little love bug.
These decorations were very affordable and cute from amazon. Shop HERE. *This links to my Amazon shop where I do earn a commission!*
Because we are living in COVID times, we skipped the party. But we have had small, individual gatherings with all of the grandparents. The decorations have been traveling with us to their respective homes! I’m really missing my other favorite humans, but less people means less work? Kinda? Not really, but that’s what I keep telling myself.
I haven’t been overly obsessive about what we feed James, but he has had almost zero refined sugar. Since we had 3 celebrations–I came up with a couple of alternatives to the traditional smash cake. The last bash he finally got to taste the real deal and it was a moment to remember. He was amazed by sugar!
At our first tiny fête I made him a watermelon cake. It was truly fitting because the kid loves watermelon more than anything. Really, I’m pretty sure he is 95% comprised of fruit. He ate so much watermelon as I made the cake, that he ended up just most of the berries off of the cake instead! But he loved it, and was able to munch on it for several meals to come.
At the second party, I made him a healthy-ish smash cake. It was basically a glorified muffin. I found the recipe on pinterest (here is the original- recipe by Love in my Oven) but had to make adjustments based on what we had. Ideally, it was supposed to be made with whole wheat flour, which was my intention, but my grocery was sold out(!!!) for 3 days straight. It was a bummer, but I used regular ole all purpose flour with no regrets. I also needed a small spring foam pan that I failed to realize I didn’t have until I was making the cake. So I used a loaf pan, and cut it into tiers, thus its super weird shape! Do you want to know the best part about a one-year-old’s birthday? They have no idea what’s really going on, so I didn’t even feel bad about the cake being oddly shaped!
It was hysterical- he was so into it at first, but we wouldn’t let him have it because we weren’t ready yet. By the time we actually gave it to him he had lost interest and had no idea what he was supposed to do with it. He did eventually “smash” into it and couldn’t stop eating it. So I also consider it a win! Also because it was healthy-ish, I gave him the leftovers for lunch the next day. Note: the whipped cream started to melt, so I would take it out at the last second if I were to make it again.
Lastly, the adults needed a lil something too, so we had a signature cocktail. In this case, we went on theme and did a 3 ingredient watermelon-tini. I don’t actually know the measurements, I just went off of taste. All three “recipes” follow.
Watermelon cake
Serves 5 for dessert
Ingredients
1/2 large watermelon
About 1 cup assorted berries (I used blueberries, blackberries, raspberries, and strawberries)
2 small sprigs of basil or mint for garnish
Equipment
A large sharp knife
3 plates/ dishes to be used to trace the tiers of cake
Toothpicks (optional)
Instructions
After watermelon is halved, slice (with rind still on) into 3 layers. Use 3 different sized plates or pans to cut out each layer of cake.
Assemble three layers. You can use toothpicks to keep the layers together (I didn’t because it seemed solid, but could be helpful). Layer berries on each tier. I did blueberries on the largest layer, blackberries and raspberries on the second tier, strawberries and basil on the top tier. Sprinkle remaining berries around the base to decorate the plate. Enjoy your fruit fiesta!
Healthy Smash Cake (adapted from love in my oven)
Serves 1 [with leftovers - (or not, depending on destruction)]
[Note: original recipe here. I left her instructions on what I thought would have been better if I had followed them, but changed to include my ingredients accurately.]
Ingredients
Cake
1 1/4 cup white flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 banana, very ripe
5 strawberries
1/4 cup unsweetened applesauce
1/4 cup 2% milk
1 egg
1 tsp pure vanilla extract
Frosting
1 cup whipping cream
1 tbsp maple syrup
sprinkles (optional for garnish)
Equipment
6″ springform pan (or two 4 1/2″ pans per her direction) Note: I just used 1 loaf pan and cut it in half to create layers
Instructions
Preheat the oven to 350F and butter and flour a 6″ springform pan*
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
Place the banana, strawberries and applesauce together in a blender and mix on high until completely pureed.
In another small bowl, whisk together 1 cup of the fruit puree, the milk, egg and vanilla extract. Add the wet ingredients to the dry ingredients and carefully stir with a large wooden spoon until just combined.
Pour the batter into the prepared pan, and bake for 25-30 minutes, or until a toothpick comes out clean.
Allow the cake to cool for 10 minutes in the pan before running a knife along the edge of the pan and removing to a wire rack to cool completely.
If wanting to create 2 layers, use a long piece of dental floss to cut the cake through the middle. Wrap the cooled cake in saran wrap until ready to place on a plate and frost.
Whipped Cream Frosting
Place a mixing bowl and beater in the fridge for at least 3-4 hours before you are about to prepare the whipped cream. Pour the whipped cream into the chilled bowl, and beat on high with an electric mixer until the cream is the consistency you prefer.
Frost the bottom layer of the cake first, then follow with the top layer. Keep refrigerated until ready to serve*
Notes
You could also use two 4 1/2″ pans. Reduce cooking time to about 20-23 minutes.
I recommend frosting the cake no more than 3-4 hours before serving to ensure the whipped cream maintains its shape.
Watermelon-tini
Serves about 5
Ingredients
1/2 watermelon pureed and frozen
1/2-1 lime
Vodka of your choice
Sprig of mint or basil for garnish
Instructions
Partially thaw watermelon puree, just enough so you can break it apart and add chunks to the blender. Once in blender, add vodka (I did a generous pour 😉, but you can start with less, and add more to your taste.). Squeeze half of lime. Blend until chunks are gone and liquids are merged. Taste. Add more vodka or lime to your preference. Add garnish, if you please. :)
Note: swap out vodka for soda water if you are looking for an alcohol free treat. Watermelon is super hydrating, so this is also great variation if you are feeling under the weather.