Your little soon-to-be one year old will never again be more encouraged to make such a sticky mess like they will be while taking their cake smash photos. When else will we as parents or doting relatives willingly encourage sticky fingers and sugar covered faces?! Oh but how cute they are! When my daughter had her smash cake photos she wasn’t making enough of a mess. Imagine that!
This modern gold cake stand is perfect for girl or boy decor.
Creating a perfect smash cake session doesn’t have to be stressful. There are a few key elements to incorporate then the cuteness takes care of itself. If you’re taking the photos yourself or hiring a photographer there are a few items you’ll want to supply yourself.
- The adorable baby model...obviously ;)
- Having the perfect props - mainly the birthday cake stand and backdrop.
- A simple smash cake.
I’m in love with this gold cake stand. As you can see, it pairs so well with a boy smash cake and smash cake for a girl. The design is modern and clean. It adds class to the whole scene while making anything it holds the star of the show. The weighted base makes this cake stand perfect for your little one to dive into without tipping over. After the smash cake photo shoot this birthday cake stand will keep the party going while serving cake to guests at the actual birthday party. Or better yet, cupcakes! Now this gold cupcake stand is here to serve. If you’re taking the photos yourself, a simple backdrop such as this dot garland from Michael’s is adorable and hassle free.
Today’s recipe is not only simple but it’s on the healthier side too. Your child will have plenty of opportunities to indulge in all things sugar soon enough. We are using natural sugars found in ripe bananas and applesauce to sweeten this cake. The frosting is rich and sugar free...if you choose (both options are below). A pro tip from a baby photographer: If the child is not used to very sweet foods, introducing them to a traditional (full sugar) smash cake on picture day might make them steer clear and stay too clean when it comes to having the perfectly messy photo op ;).
Healthier Baby Smash Cake
- 4 or 5 ripe bananas
- 3/4 cups whole wheat flour
- 3/4 cup oat flour (grind rolled oats in blender or food processor, then measure)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup natural (no sugar added) applesauce
- 3 Tablespoons coconut oil (melted)
- 3 teaspoons vanilla extract
Cream Cheese Frosting
- 16 ounces cream cheese, room temp*
- 1/2 cup butter, room temp
- Pink or Blue gel food coloring*
- ¼ cup powdered sugar, or to taste (optional, for a sweeter frosting)
- Mash the bananas in a medium bowl. Set aside.
- In a separate large bowl, mix the flours, baking soda and cinnamon together.
- Add the mashed bananas, applesauce, coconut oil and vanilla to the flour mixture. Mix just until incorporated.
- Coat two 8 or 9 inch round pans with cooking spray and spread the batter evenly into the bottom of the pans.
- Bake at 375° for 15-20 minutes or until an inserted toothpick comes out clean.
- Allow cakes to cool completely. To make the cake 'smash cake size' use an overturned smaller bowl to cut out smaller cake rounds. The diameter of the bowl I used was 6.5 inches.
- For the frosting: Using a stand mixer or hand mixer, beat cream cheese and butter together until smooth with no lumps. Scrape down the sides.
- Add powdered sugar, if desired, and mix until smooth.
- Add gel food coloring, a small amount at a time, until desired color is achieved. Mix until color is uniform throughout.
- To frost the cake, place one cake round on the cake stand, spread an even layer of frosting on top then place the second cake round on top of the first. In a piping bag fitted with a Wilton 1M open star tip, add the frosting to the bag and pipe small roses by squeezing in the center and making a circle. For all the visual learners out there, here is the perfect tutorial for making the prettiest piped roses.
It is very important to use cream cheese that is at room temperature. If using cold cream cheese, the frosting will come out very lumpy instead of smooth.
Using gel food coloring is ideal when trying to keep a firmer consistency of frosting to pipe. A thin frosting will make it very difficult to pipe the rosettes. If the frosting is too thin, place in the refrigerator for 10 minute increments until desired firmness is reached for piping.
To help the rosettes stick to the cake, start by creating a crumb coating on the cake. All this means is spread a thin layer of frosting over the entire cake with a spatula or knife.
Here’s to a smashing event!