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 SMASH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
• Combine cake mix, 1 cup cold water, oil, and eggs in a large bowl. Beat together until batter is smooth. Spread the batter into the 9x13-inch pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Remove the cake from the oven. Cool slightly, about 5 minutes. Press down on hot cake with a piece of waxed paper or clean towel to flatten. Let cool completely, about 30 minutes.
• Beat confectioners' sugar, cream cheese, and vanilla extract together in a bowl until smooth; blend in whipped topping. Spread mixture evenly across the cake.
• Stir boiling water and gelatin together in a bowl until gelatin is completely dissolved, about 2 minutes; add 1 cup cold water. Pour over the cream cheese mixture. Let the gelatin sit until it begins to set, 5 to 7 minutes. Spread sliced strawberries on top.
• Refrigerate until gelatin is completely set, about 1 hour.

STRAWBERRY SMASH

Steps:

• Muddle the quartered strawberries with the Ginger Syrup in a cocktail shaker. Add the bourbon and lime juice, fill the shaker with ice and shake well. Strain into a highball glass filled with ice. Top with a splash of soda, garnish with a mint sprig and whole strawberry and serve.
• Combine the ginger juice and sugar in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up 2 weeks.

STRAWBERRY SMASH COCKTAIL

Steps:

• Combine strawberries and mint in a rocks glass. Smash gently with a muddler until berries are a pulp and herbs smell strong. Add rum and sour mix and stir. Fill 3/4 full with ice and top off with Prosecco.