Watch on YouTube: Smash Cake
*Original Post found on Philly Baby Bump
How to Make A Healthy Smash Cake!
It’s the big first birthday. The time where your baby dives into a mess of sugar! But what if your baby hasn’t had sugar yet? Do you cave in? Fear not, I have got you covered. Introducing my very own idea and creation, the Brown Rice, Yam Frosting and Corn Sprinkle Smash Cake! But since that is a long title, I’ll just call it the Healthy Smash Cake. I’m tempted to call it THE Healthiest Smash Cake of All Time! But I’ll be modest about it.
Some of you are familiar with the reasons of why my husband and I have agreed to prolong our daughter’s introduction to sugar. To those of you who aren’t familiar, long story short, we’re sugar addicts! If you’d like to know more, take a minute to read the full story on our sugar addiction here.
Back to cake…
It all came about while I was pinteresting one day for “healthy smash cake.” Recipe after recipe I looked through and nothing was catching my eye. Must – find – the healthiest recipe! But then I began thinking, why does this cake have to be sweet in the first place? If I were to be honest about it, Emilie’s favorite foods at the time were rice and yams. I started having thoughts about how I could form a cake out of those two foods. I knew she would defiantly smash around in her favorite foods.
Then the experimenting began. The brown rice needed to hold it’s shape so ‘sticky’ brown rice ended up working fabulously. I pressed it into an oiled (coconut or olive oil) small glass dish, let it sit for a few minutes, turned it upside down and popped it out. After the cake was formed, I tried whipping up some baked yams in my Kitchen-aid. But I couldn’t seem to get the consistency smooth like frosting and I also didn’t want to add any milk or butter. So I placed it into my Vitamix blender and pulsed it a few times and it instantly became smooth.
Alright, so rice is formed, frosting is spread on top, but something was missing… it was cute but not “super” cute. Then I remembered I gave Emilie some frozen corn kernels the day before and she surprisingly gobbled them up. I was out of teething remedies for the day and figured the cold would feel good on her gums. Yes! Corn sprinkles would be “super” cute! Place a candle on top on we were set.
Don’t forget about a cake stand! You can purchase one or run to the craft store or dollar store and buy some materials to make a one. Any plate and candlestick holder will do and then just hot glue it together.
Healthy Smash Cake Recipe
- Small glass dish or cake mold of preference
- Crock pot
- 1 cup brown rice
- 1 Tbsp coconut oil or olive oil
- 2 cups water
- 2 large yams
- ¼ cup frozen corn kernals
Step 1: Sticky Brown Rice Cake
Lightly oil the bottom and sides of a crockpot. Rinse 1-cup brown rice with water. Place rice into crockpot. Add 2 cups water and 1 Tbsp of preferred oil. Stir around to incorporate oil. Cover the crockpot with lid and set it on High for 1 ½ hours. Prepare cake mold by oiling down the sides as well. Once rice is done, press and pack the rice firmly into the cake mold. Let cool. Turn upside down and pop the rice out (pounding the bottom of the dish a few times worked for me). Turn cake upright and place onto serving plate.
Step 2: Yam Frosting
Bake yams in the oven for 1 hour at 400 degrees or until soft. Remove skins. Place yams into blender. Add a bit of water if needed. Be sure to pulse only. Pulse 4-5 times (every blender is different and may require more or less pulsing). If blended too long the mixture will get too runny, so be sure to check after every few pulses. Place desired amount of blended yams onto the top of the rice cake. Use a butter knife or spatula to smooth the frosting into the shape of a cupcake.
Step 3: Corn Sprinkles
I used frozen corn kernels because they hold their shape better. Place desired amount into yam frosting in any shape or pattern you desire. You can also you use frozen peas or berries or whatever else you can think of!
Let the SMASHING begin!
- Watch a video of Emilie and her Smash Cake.