Babys First Applesauce Cake And Petit Fours Recipes

HEALTHY SMASH CAKE RECIPE (1ST BIRTHDAY)

Steps:

• 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 and fluffy then add in the vanilla extract and 1/2 of the icing sugar.
• 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 cake is ready to assemble.
• 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, baking powder, baking soda, and salt and mix to combine.
• 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 mixture and stir until completely incorporated and no clumps remain, avoid overmixing.
• 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 rack completely before removing the cakes from the pans.
• 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 on the top of the bottom cake layer then top with the other cake layer.
• 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.**

TRIPLE CHOCOLATE PETIT FOURS

Steps:

• Preheat the oven to 325 degrees and spray a 9''x9'' cake pan with non-stick cooking spray.
• In a large bowl, combine the whites only of 4 eggs (reserve 2 of the yolks for later). Try to avoid any 'goldfish' (little bits of yolk in the egg whites). If you do get goldfish, it's okay for this recipe, just realize that you won't get peaks when you beat it.
• Add the 1/4 t cream of tartar and 1/4 t salt to the egg whites. Beat until foamy.
• Add the 1/3 c Splenda/sugar to the egg white mixture and beat until stiff peaks form (or until foamy and well-mixed if you had goldfish).
• Beat in egg yolks and vanilla.
• In a small bowl, mix together the 1/4 c flour and 1/4 c cocoa.
• Lightly fold the flour mixture into the egg mixture.
• Pour batter into prepared cake pan and bake for 25 minutes, or until cake springs back lightly to touch.
• Once the cake is finished baking, turn out onto parchment lined baking rack to cool.
• When the cake is cool, slice into two layers using a long, sharp knife with a serrated blade.
• To make the simple syrup: combine the 1/2 c water and 1/2 c Splenda/sugar in a small saucepan and heat until sugar is dissolved.
• Using a pastry brush, coat both sides of the two cake layers with the simple syrup mixture.
• To make the frosting: cream the 3 T unsalted butter with 1/4 t vanilla. Add the 1 1/2 c powdered sugar and 1/4 c cocoa and blend gently to avoid the powders flying everywhere. CAREFULLY add just enough water to get a thick frosting (caution on this because if you add way too much you'll need to start over with the frosting, it only takes just a little water).
• Spread the frosting over one layer of the cake. Top this layer with the other layer and then frost the top of your layered cake.
• Using your sharp serrated knife again, cut the cake into 36 pieces (5 equal cuts in both directions). To make the pieces perfectly the same size you can measure and insert toothpicks as markers before you cut.
• To make the glaze: In a double boiler, melt the 16 oz bittersweet chocolate, the 1 c unsalted butter, and the 2 T light corn syrup. Stir often until well-blended.
• Set a baking rack over a cookie sheet covered with parchment paper. Set the layered cake pieces on the backing rack with spaces between each piece to let the chocolate flow over their sides.
• Pour the glaze over the cake pieces, taking care to cover the sides. The excess glaze will pool on the cookie sheet and may be reheated and reused. **For less waste, you can half the amount of glaze and coat in two phases, or have another recipe ready to use the excess glaze in.**.
• Allow the glaze to cool. I relocate the baking rack to the freezer to speed up the process once the pieces are slightly cooled.
• For the white hearts decoration: melt the white chocolate chips in a clean double boiler. Once the petit fours are well-hardened, use a clean paintbrush to paint the white chocolate hearts (or whatever decoration you'd like) on the tops. You may need to go over them more than once to get a nice white color without mixing with the dark brown glaze.

BEAUTIFUL PETIT FOURS - PAULA DEEN

Steps:

• Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
• In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
• Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.

FIRST PRIZE APPLESAUCE CAKE WITH CARAMEL FROSTING

Steps:

• Sift together flour, soda, salt, spices and cocoa.
• Set aside.
• In a large mixing bowl, combine oil and sugar.
• Beat until well blended.
• Stir in hot applesauce and blend thoroughly.
• Add dry ingredients, blending well.
• Stir in nuts.
• Turn batter into well greased and floured 9" x 13" pan.
• Bake at 400 degrees for 15 minutes; then reduce temperature to 375 degrees and bake about 15 minutes longer.
• Cool completely.
• Caramel Frosting:
• Melt 1/2 c butter in sauce pan over low heat.
• Stir in 1 c brown sugar, firmly packed, and 1/4 tsp salt.
• Bring to a boil over medium heat; boil hard for 2 minutes, stirring constantly.
• Remove from heat.
• Stir in 1/4 c milk.
• Return pan to heat and bring to a full boil.
• Remove from heat; cool to lukewarm.
• Stir in 2 c confectioner's sugar, and beat until smooth.
• If frosting is too thick, beat in a little milk.

PRETTY PETITS FOURS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

ANGEL FOOD PETIT FOURS

Steps:

• Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
• I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
• The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.

BABY'S FIRST APPLESAUCE CAKE AND PETIT FOURS

Steps:

• Preheat oven to 375 degree F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
• Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
• Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
• Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
• Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
• Cakes can be stored at this point, wrapped in plastic, overnight.
• Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).
• For adult cake: Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Recipe #238540) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Recipe #238541) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.
• For Petit Fours: Trim cake strips to 3"x15". Spread Apricot Whip (Recipe #238540) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Recipe #238883). Pipe dot of frosting onto other half, or decorate in some other manner.