Make Baby’s Birthday a Smash

Published 12:00 am Monday, December 30, 2013

Recipe: Peas & Carrots Smash Cake

Ingredients:

• 1 box Betty Crocker SuperMoist yellow cake mix
• 1 cup mashed very ripe bananas (2 medium)
• 1/2 cup vegetable oil
• 1/4 cup water
• 3 eggs
• 1 package (8 ounces) cream cheese, softened
• 1 container (6 ounces) Yoplait Original 99% Fat Free French vanilla yogurt
• 3 tablespoons strained carrots baby food
• 1/4 cup Green Giant frozen sweet peas, cooked, cooled

Preparation:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8-by-4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 18 regular-size muffin cups.
2. 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 into loaf pan. Spoon remaining batter into muffin cups.
3. Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
4. In small bowl, beat cream cheese and yogurt with electric mixer on medium speed until creamy and smooth. Stir in baby food until well blended.
5. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with cream cheese frosting. Top with remaining round cake, cut side down.
6. Frost sides and top of cake with cream cheese frosting. Decorate with peas. Use remaining frosting to frost cupcakes, if desired. Store cake and cupcakes loosely covered in refrigerator.

Yield: 24 servings

Recipe: No. 1 Cutout Cake

Ingredients:

• 1 box Betty Crocker SuperMoist cake mix (any flavor)
• Water, vegetable oil and eggs called for on cake mix box
• 1 container Betty Crocker Whipped fluffy white frosting
• Green food color

Preparation:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8-by-4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil 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 into loaf pan. Spoon remaining batter into muffin cups.
3. Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
4. Stir together 1/2 cup frosting and green food color to desired color. Spoon green frosting into decorating bag fitted with small round tip; set aside.
5. Trim rounded top off loaf cake. Place loaf cake cut side down on plate. Trim cake into number one shape using template as guide. Frost sides and top of cake with white frosting. Pipe green frosting into stripes on cake. Use remaining frosting to frost cupcakes.

Yield: 20 servings