Baby's First Birthday cake Recipe?

safe for a baby to eat...and decorated cutely too, if possible.


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Carrot Cake


Serves 12





1/4 cup safflower oil


1 cup organic sucanat (health food store)


2 cups whole-wheat pastry flour (health food store)


1 teaspoon nutmeg


2 teaspoons cinnamon


1 teaspoon baking soda


1 teaspoon baking powder


1 teaspoon sea salt


2 eggs


4 cups carrots, grated


1 cup pecans, chopped (OMIT with young children, or chop FINE)


1 teaspoon vanilla extract





Preheat your oven to 350 degrees F. Prepare a 9x12-inch pan by greasing well.





In a large bowl, mix oil and sucanat together; add eggs one at a time until mixed well. Set aside.





In another bowl, mix all dry ingredients well.





Make a well in the dry ingredients and add the wet ingredients. When mixed, add carrots, vanilla extract and pecans. Pour into prepared pan and bake for 1 hour. Test for doneness. If its still goopy in the middle, bake another 10 minutes.





This is one of those leave-it-in-the-pan cakes. Top with cream cheese frosting if you really want to knock yourself out.





Cream Cheese Frosting





6 ounces low-fat cream cheese


1 tablespoon unsalted butter


3 tablespoons honey (use HALF this amount of sucanat)


1 tablespoon vanilla





In a small bowl, mix all ingredients together. Refrigerate till ready to use.





Baby's First Birthday Cake (Carrot Cake)


(Makes 1 double-layer 9-inch square cake adapted from ';What to Expect';)





~ 2 1/2 cups thinly sliced carrots


~ 2 1/2 cups apple juice concentrate (you may use slightly less)


~ 1 1/2 cups raisins


Vegetable Spray/Shortening


~ 2 cups whole-wheat flour


~ 1/2 cup vegetable oil


~ 2 whole eggs


~ 4 egg whites


~ 1 tablespoon vanilla extract


~ 3/4 cup unsweetened applesauce


~ 1/2 cup wheat germ


~ 2 Tbsp low sodium baking powder


~ 1 Tbsp ground cinnamon





Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.





1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.


2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.


3. Add the raisins and process until finely chopped. Let mixture cool.


4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.


5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting.





Apple Swirl Cake


Ingredients:


2 c Apples


3 tb Sugar


1 ts Cinnamon


2 c Sugar


1 c Cooking oil


4 ea Eggs


1/4 c Orange juice


2 ts Vanilla


3 c Sifted flour


1 tb Baking powder


1/2 ts Salt





Instructions:


Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar or lightly frost with cream cheese frosting.








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Apple Bread - double the recipe for a nice Bundt birthday cake!





1/2 cup canola oil


1 cup of sugar


1tsp vanilla (we use about 3 tsp.)


1 large egg


2 cups sifted flour (we never sift flour!)


1/2 tsp cinnamon (we use about 2 tsp.)


1/2 tsp salt


2 tsp baking powder


2 tblsp. milk


1/2 cup raisins (optional - add some dates!)


2 large apples, finely chopped (after years making this, using an apple slicer (the round kind with the slots) and then cutting the slices in half and then chopping them works best. If your apples are not of some sort of uniform size, the bread can get a bit too moist in some places and not enough in others)


1/2 cup walnuts, chopped finely or coarsley depending on how you prefer them





Combine oil, sugar and vanilla and cream until light and fluffy. Add eggs and beat well. Sift together flour, cinnamon, salt and baking powder.


Add milk, raisins, apples and nuts and dry ingredients to the creamed sugar/oil/vanilla. Stir only until flour is well dampened





Bake in a well greased (and floured best) 9x5x4 loaf pan (the ';regular size'; Bake time 50-60 minutes and when you see top begin to crackle


Cool and remove from pan





You can make a nice powdered sugar glaze and pour on top when bread is almost cooled. We skip this mostly esp. as our boys love this bread without it.





This makes a YUMMY french toast when baked as bread - slice thick enough so that the bread won't crumble and gently dip in an egg batter. Fry in a pan and top with real maple syrup or spread with whipped cream cheese mixed with blueberry puree.





Applesauce Healthy Cake Recipe


(from the http://www.prostatecanceralternatives.co鈥?/a>


Ingredients:





1/2 cup Earth Balance soy buttery spread, softened


1/3 cup brown sugar


8 Splendas, a sugar substitute (use real sugar for kids!)


3 egg whites, lightly beaten


1 1/2 cups applesauce


1 Tsp cinnamon


1/8 Tsp ground cloves


1/2 Tsp salt


1 Tsp pure vanilla extract


1 1/2 cups unbleached white flour


1/2 cup whole rye flour


2 Tsp baking soda


1/2 cup sliced dates (optional)


1/2 cup chopped walnuts (optional)


1/2 cup raisins (optional)


Sprinkle of Confectioner鈥檚 sugar (optional)





1. Preheat oven to 350. In a large bowl, beat together the buttery spread, brown sugar and sugar substitute until smooth.


2. Add egg whites, applesauce, cinnamon, cloves, salt and vanilla, then mix well. Add both of the flour and baking soda. Stir until blended, then add the dates, walnuts, and/or raisins, if desired.


3. Spray the Bundt pan with Pam or the like. Pour the batter into a Bundt pan. Bake at 350 degrees for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool slightly, then turn it out upside down onto a serving plate. Sprinkle with confectioner鈥檚 sugar if desired.





Heavenly Ice Cream Cake


Serves 15





Ingredients


1 angel food cake (8 inches in diameter)


1/2 gallon vanilla ice cream or frozen yogurt, slightly softened (do not soften if using Frozen Yogurt as frozen yogurt is not as hard or solid as ice cream)


2 qt. fresh strawberries* (blueberries, peaches etc..)


Sugar to taste





Preparation:


Cut the cake in half; tear one half into small pieces and set aside.


Cut the other half into 12 to 14 thin slices; arrange in the bottom of a 13 x 9 x 2 baking pan, lined with wax paper. Overlap slices as needed.


Spread softened ice cream over cake pressing down to smooth. Gently press the small cake pieces into the ice cream.


Cover and freeze.


Just before serving, slice strawberries and sweeten to taste.


Cut dessert into squares and top with strawberries.





*strawberries Please note that the current recommendation for introducing strawberries is after a baby has reached 12 months of age. Many infants are introduced to strawberries earlier than 12 months old; most often when they have been eating Stage 2 commercial baby foods.


The book Managing Allergy and Intolerance in the Allergic Infant (published for Health Care Professionals and The General Public) indicates introducing strawberries between 12 months and 24 months of age for the allergic/allergy prone infant. If you have any concerns regarding the introduction of strawberries (or other potentially allergenic foods) please consult your pediatrician!





FROSTING IDEAS





Whipped Cream Frosting


Makes 1 frosting for a 2 layer cake





1 (8 ounce) package cream


cheese, softened


1 cup white sugar


1/8 teaspoon salt


1 teaspoon vanilla extract


1 1/2 cups heavy cream





Directions


1 In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.





BANANA GLAZE


1/2 med. banana


1 tsp. lemon juice


1/2 c. chopped nuts


2 or more c. powdered sugar





Mash banana well add lemon juice and nuts. Gradually add powdered sugar until you obtain right spreading consistency. Ice cake after completely cool.








Sugar-Free Cream Cheese Frosting Submitted by Kristi - Frosts one 2-layer cake





陆 cup apple juice concentrate


1 pound light cream cheese


2 tsp vanilla extract


陆 cup finely chopped raisins


1 陆 tsp unflavored gelatin





1. Set aside 2 tablespoons of the juice concentrate.


2. Process the remaining juice concentrate, the cream cheese, vanilla, and raisins in a blender or food processor until smooth. Transfer to a mixing bowl.


3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling and stir to dissolve gelatin.


4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just until the frosting begins to set, about 30-60 minutes. Frost the cakeBaby's First Birthday cake Recipe?
Depends on boy or girl, whatever characters he/she likes the most, food allergies, how many other people are going to eat the cake... But the most important thing for a one year-old, is how the cake looks. Consult your bakery's decorator, and if possible bring your child in so they can meet.
I just went to the grocery store and had a cake made there, she loved it, and had a ball. It is safe for them to eat, and don't hurt them in any way... I did a pooh and tigger theme on hers...
Here's some tips:





Buy a cake to serve guests, but ask the bakery to make a ';first'; cake for the birthday child. Most bakeries will make a tiny cake to be DESTROYED, and you serve the guests from the one the birthday child has not devoured.





Don't choose red frosting! Red uses a strong dye to make it a vibrant color, so your 1 year old might be ';stained'; for a day or two after eating the colored frosting with their hands.





Also don't buy fancy flavored cakes that might have ingredients that your child might choke on, or be allergic to. No raisins, nuts or chunks of fruit. Carrot cake is not a good choice for small kids. If you fear chocolate, go vanilla.





Other than that, let your toddler have fun! Strip them down to a t-shirt and a diaper, and let them feed themselves. All kids love it, and the family usually has a blast watching.
EVERY DAY IS SOMEBODY'S BIRTHDAY CAKE





2 1/3 c. self-rising flour


1 1/2 c. sugar


1/2 c. shortening


1 c. milk


1 tsp. vanilla flavoring


2 eggs, unbeaten





In a large mixing bowl, combine flour, sugar and shortening. Mix well. Add milk and flavoring gradually, scraping bowl frequently. Add unbeaten eggs and beat another 2 minutes. Pour into 2 (9';) layer pans or this almost fail-proof cake is excellent for use in mold cake pans. Bake at 350 degrees for 35 minutes if using regular cake pans or for 45 minutes if using a mold pan. Cool and ice with Birthday Cake Icing (below).





BIRTHDAY CAKE ICING:





1 box confectioners' sugar


1 c. shortening


1 tsp. almond flavoring


1/4 c. evaporated milk





Combine all ingredients and mix well (at least 5 minutes). For chocolate icing, add 1/4 cup cocoa.





Birthday Cake Icing can also be used for decorating and it stays soft for days. Left over icing can be refrigerated and used later.
i would go to the grocery to your favorite grocery store and tell them it is your child's first birthday cake....and see what they can find for you to look at and decide on...and i wish i had those days back again....love them while they are little and you know the saying when they are little they step on your toes and when they grow up they step on your heart....my boys have all seemed to of done this......take as many pictures every year that you can...those photos will go a long ways when they grow up and you want remembrance of the way they looked...also you can compare them with your grandchildren....