Strawberry Smash Cake Recipes

HEALTHIER SMASH CAKE FOR BABY'S FIRST BIRTHDAY

Steps:

• Pre-heat oven to 375F.
• Melt butter in the microwave on high for 15-25 seconds until fully melted. (Skip if using avocado oil)
• In a small bowl, mix together flour, oat, baking soda and ground cinnamon.
• In a large bowl, mash banana with a spatula or potato masher, add eggs and stir until incorporated.
• Add melted butter (or avocado oil) and stir together.
• Add dry ingredients, gently stir until just incorporated.
• Pour batter into two 4.5" cake pans buttered or lined with parchment paper.
• While it's hot, use a long serrated knife to cut off the domed part of the cake until it is leveled.
• Place on cooling rack until cooled. If desired, freeze according to instructions in post.
• Set butter out at room temperature.
• Bring a small pot of water to a boil.
• Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Gently whisk the whites & sugar mix over the boiling water. Pay attention to whisking the mixture when it starts getting hot, you don't want to cook the eggs.
• Whisk the mixture until the temperature reaches 160F* (Note 2)
• Pour the mixture into the counter top mixer with the balloon whisk attached.
• Whip on low to start, then increase to medium.
• Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer.
• Change the whisk attachment to the paddle attachment.
• Add butter a little bit at a time while beating with the paddle attachment on medium speed. The mixture might look curdled or separated for a while but keep mixing. It will all come together.
• Add dehydrated strawberry powder. Whip until incorporated.
• Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly. Use immediately or freeze according to instructions in post.
• If desired, make macarons according to the My Best Macaron Recipe and download the Bibi Celebration Template in the Subscriber's Only Area.
• Apply a little bit of buttercream frosting to the cake stand, gently place one of the cakes on top.
• Apply a generous layer of buttercream on top and then gently lay the second layer on top.
• Place a small amount of buttercream in a separate bowl and use an angled spatula to apply a thin layer of buttercream onto the entire cake. This "crumb coat" will hold the crumbs in place when you pipe the decorations. Using a separate bowl for this will ensure no crumbs come into contact with the frosting that will be used for piping later.
• Place it in the fridge to set.
• Transfer frosting to a piping bag fitted with a 4B Open Star piping tip.
• Pipe the stars in a horizontal fashion.
• Serve immediately or keep in fridge for up to 3 days for maximum freshness. Apply cake toppers and enjoy.

STRAWBERRY SHORTCAKE CAKE

Steps:

• sift flour, salt, baking soda and corn starch.
• cream 9 Tb. butter with sugar until fluffy.
• Add eggs one at a time, mixing well.
• Add sour cream and vanilla and mix until combined.
• Add sifted ingredients and mix on low speed until barely combined.
• Pour into a greased & floured 8"pan and bake @350 for 45 minutes.
• Remove cake from pan as soon as you pull it out of oven and cool completely.
• slice cake in half. Slice strawberries and sprinkle with 3 Tb. sugar so all the juices come out. Smash them with a fork and let sit 5 - 10 minutes.
• spread strawberries on cake. Do NOT place top half of cake on strawberries yet. Place whole cake in the fridge or freezer for about 30minutes or so, wheil you make icing.This will make icing it easier.
• ICING:.
• cream cream cheese& butter. Add powder sugar, vanilla, and dash of salt. Mix until light & fluffy.
• Remove cake from fridge/freezer.
• Use a little less then 1/3 of icing and spread on strawberries. Place top layer of cake on. Spread remaining icing on cake.
• leave plain or garnish with sliced strawberries.
• IMPORTANT: Cake is best served slightly cold. (Icing will soften at room temperature, so store in fridge).