Food + Recipes

Natural “Smash Cake” w. Coconut Whip Frosting

January 31, 2015

My babe eats lots of healthy fruits and veggies so I didn’t want him all hopped up on sugar when he ate his first birthday cake. I also didn’t want to spend a fortune on a designer smash cake when I could make one myself using wholesome ingredients and a little bit of love! The coconut cream frosting is rich, fluffy and holds up wonderfully. I like Big Dipper Wax Works 100% beeswax candles (available at some Whole Foods markets) and India Tree Nature’s Colors sprinkles. I hope your little one enjoys this smash cake as much as mine did!

Gather
  • 4-5 large ripe bananas
  • ½ cup applesauce (no sugar added)
  • 3 Tbsp. melted coconut oil
  • 3 teaspoons vanilla
  • 1 teaspoon baking soda
  • ¾ cups whole coconut flour
  • ¾ cup oat flour (grind rolled oats in blender, then measure)
  • 1 teaspoon cinnamon

 

Prepare
  1. Mash the bananas in a medium bowl.
  2. In a separate large bowl, mix the flours, baking soda, and cinnamon together.
  3. Add the mashed bananas, applesauce, coconut oil, and vanilla to the flour mixture. Mix just until incorporated.
  4. Coat a 4×4 inch round cake pan with coconut oil and lightly dust with oat flour. Spread the batter into the pan.
  5. Bake at 300°F for ~60 minutes.  “Slow and Low” is the technique you want when baking with a four inch deep pan. Your cake will need longer in the oven, but with a cooler temperature the sides and bottom will not burn before the middle cooks. Since factors such as oven type and altitude affect baking times, I always recommend keeping an eye on your cake and and checking for doneness throughout the baking cycle and documenting for future use in your oven. I insert a 6 inch bamboo skewer in the center to make to make sure it’s done.
  6. Transfer the cake to a wire rack and cool completely before frosting.

Note: I have only made this cake using a 4×4 inch round cake pan. For information about cake pan conversion and baking times, please click here.

Whipped Coconut Cream

  1. Place a medium bowl (glass, metal, or ceramic are all fine) and beaters of an electric hand mixer in the freezer to chill.
  2. Refrigerate coconut milk, in the unopened can, for at least an hour, or freeze for about 20 minutes. Be careful not to agitate the can too much as you do this; you want the fattier “cream” to rise to the top, leaving thinner coconut liquid underneath, and shaking it will prevent this.
  3. Remove from refrigerator or freezer, and carefully open the can. Using a small spoon, slowly skim the cream from the top, and transfer to the chilled bowl. You should get about half the can before the thin liquid appears underneath; try not to include any of this. Reserve remaining coconut milk for another use (it’s wonderful in smoothies).
  4. Add maple syrup and vanilla, and begin whisking with the chilled beaters of an electric hand mixer. The cream is done when it thickens and soft peaks form when a beater is lifted. Stiff peaks may be achieved if the coconut milk is particularly high-fat, but don’t whip the cream so long that it warms and begins to liquefy.
  5. Cover and refrigerate for up to 2 hours before serving, whisking briefly before using.

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89 Comments

  • Reply Taryn Rioseco February 2, 2015 at 2:05 pm

    Hi Lacey!
    This sounds amazing! I’m going to make it this afternoon with Eden who turns 5.5 today;-) I don’t have a 4″ round baking pan. Can I use another size (8 or 9″ round)? Always love the recipes and tips you share.
    Thanks love,
    Taryn

    • Reply Natureal Mom February 2, 2015 at 2:41 pm

      Hi Taryn! It’s so good, we actually ate the leftovers for breakfast! This recipe will make about two 8-9″ round pans. You could stack them on top of each other to make a layer cake or you could just make the one. You can also use a small bowl to cut out a smaller circle. I’m so glad you are enjoying the recipes. Happy 5.5 birthday, Eden! Love, Lacey

      • Reply Mandy November 11, 2017 at 7:29 am

        Thank you so much for this recipe! Did you stake two layers for the cake?

        • Reply Natureal Mom November 12, 2017 at 9:15 am

          I used one 4 inch cake pan

    • Reply Tessa September 19, 2016 at 10:58 am

      Hi,
      I would like to make this but want to use a 9″ pan instead of a 4×4″ – did you end up trying that, and do you remember if the bake time was much different?
      Thank you!

      • Reply Natureal Mom September 19, 2016 at 8:11 pm

        Hi Tessa, Are you planning to make half of the recipe and use one 9″ pan? I have not personally made it that way myself but I’m sure you could. I would do a test run and keep checking it to get the exact baking time by inserting a knife in the middle. . When I originally made this cake I had a different oven and I’m till trying to nail down exact bake times with my new one… there will always be a variance between ovens. Let me know how it goes! xo, Lacey

        • Reply Jamie January 6, 2017 at 3:09 pm

          Hi there,

          Sorry if this is redundant but I just want to be clear. In the directions above it says to use a single 4X4 round pan but then in some of the comments/replies I’ve gathered that this recipe actually makes enough for two, 9X9 round cakes. Can you clarify?

          Thanks so much for sharing! Can’t wait to try this recipe out for my little babe!

          • Natureal Mom January 7, 2017 at 11:26 am

            I have personally only made this cake in a 4×4 pan using the recipe I posted. For further information on conversion charts and baking times, check out https://whatscookingamerica.net/Q-A/bakingdish.htm 🙂

  • Reply Rissa August 23, 2015 at 7:25 am

    Hi Lacey, thank you for your very health recipe!
    I really excited to try your recipe and give it to my daughter on her first birthday. Since I have lack experience with baking, may you tell me how long the cake will last out of the refrigerator? Because we want to celebrate her birthday out of town.
    Thanks, Rissa

    • Reply Natureal Mom August 23, 2015 at 8:31 am

      Hi Rissa! Happy birth-day to you and your babe 🙂 Since this is a vegan cake it will keep well unrefrigerated – bananas don’t do very well in the fridge anyway. I kept the frosted leftover cake on our kitchen counter and we enjoyed it several days after. If possible, the coconut whip should stay cold to keep it from melting and looking its best. I would suggest making the coconut whip and putting in a glass snapware in a small cooler on ice if possible and frosting the cake before celebrating.

  • Reply Mitzye October 20, 2015 at 10:21 am

    Hi Lacey –

    Can I substitute the regular sugar free apple sauce for pureed baby applesauce? Just curious. Thank you for this wonderful recipe. Looking forward to making it soon.

    Best,

    Mitzye

    • Reply Natureal Mom October 20, 2015 at 11:46 am

      Hi Mitzye, I don’t see why not, there may be a slight difference in texture. I just made this cake again the other day for my boys to enjoy 🙂

  • Reply natasha February 13, 2016 at 2:43 pm

    Getting ready to make this for my lil one, do you mean aluminum free baking powder or soda?

    • Reply Natureal Mom February 14, 2016 at 9:33 am

      Baking soda! Happy Celebrating 🙂

  • Reply Brittamy March 19, 2016 at 1:44 pm

    Hi there,

    Question- how thick should the batter be?
    My batter turned out to be as thick as cookie dough. Does that sound right?

    • Reply Natureal Mom March 19, 2016 at 3:12 pm

      It should be thick, but not too dense. You can add more apple sauce or coconut oil to achieve your desired consistency.

      • Reply Brittany March 20, 2016 at 1:21 pm

        Thank you! It’s ended up being cooked on the outside but not cooked all the way through in the middle. I will try it again with your suggestions. 🙂

        • Reply Natureal Mom March 21, 2016 at 10:41 pm

          Aw, bummer! Ovens vary so it could also be that it needed to bake longer.

          • Alexandra Adams April 11, 2017 at 10:01 am

            eek, mine came out really dense too and aded another half a cup pf apple sauce and another tablespoon of coconut oil but was still like cookie dough, I respected the recipes instructions. Hope it comes out fine! love the taste of the batter.

          • Natureal Mom April 11, 2017 at 10:08 am

            Hmmm. What size pan did you use?

  • Reply Alexandra April 22, 2016 at 4:26 pm

    Yikes. Planning on making this tonight. Recipe says baking powder but response above says baking soda. Which shoukd we use?

    • Reply Natureal Mom April 22, 2016 at 5:18 pm

      Baking soda! Enjoy!!

  • Reply Anja May 4, 2016 at 10:15 am

    I just wanted to let you know that I made this for my daughter’s 1st birthday on Saturday and it was SUCH a success. She and I are vegan and she only eats whole foods, so this cake was the answer to my dreams. She loved it! And preferred leaning over and licking it and having us break apart bites for her instead of smashing it. Thank you so much for sharing! Here’s a shot of her mugging with the cake:
    https://instagram.com/p/BE5J0Jbh3pFHnpIMEi1NqXisebXKyYeicSF0SM0/

    • Reply Natureal Mom May 5, 2016 at 11:25 am

      Oh this makes me so happy! Thank you for sharing the adorable picture. Happy BIRTH-Day to you and your sweet girl!! <3

  • Reply melissa wilson May 31, 2016 at 12:20 pm

    Could you substitute for the oat flour? My 1 yr old has not had oats yet. This looks great! Thank you.

    • Reply Natureal Mom June 5, 2016 at 4:27 pm

      I often sub flours out in different recipes and it turns out good most of the time!

  • Reply Becca June 6, 2016 at 4:29 am

    What kind of flours do you sub out? Would arrowroot or tapioca flour work? We don’t do sugar or grain so finding a recipe for a smash cake is presenting a challenge.

    • Reply Natureal Mom June 6, 2016 at 8:42 pm

      You can try buckwheat which is actually a fruit seed related to rhubarb and sorrel. It’s gluten-free and is excellent as a flour in baking. It’s often confused with being a grain because of the grain-like way they are cooked and used. Of course, the word “wheat” in “buckwheat” also often makes people think that it is a type of wheat. The World’s Healthiest Foods website has a great run-down on buckwheat, including its excellent nutritional profile.

    • Reply Monica January 23, 2017 at 9:13 am

      Curious if the buckwheat flour worked?

  • Reply Kat July 7, 2016 at 11:06 pm

    Is it 1 or 3 cans of canned coconut milk?

    • Reply Natureal Mom July 8, 2016 at 1:04 pm

      I listed one 14 ounce can of full-fat coconut milk on the recipe but noted that I use 3 cans of Native Forest BPA-Free Organic Coconut Cream Premium because each can is 5 ounces.

      • Reply Kat July 10, 2016 at 4:28 pm

        That makes sense, thanks!

      • Reply Robyn December 30, 2016 at 9:24 am

        Hi! Is it coconut cream or coconut milk? The recipe says cream but the directions say milk. I noticed you answered the above with the kind you use (organic cream) but also said milk. Thanks!!

        • Reply Natureal Mom December 30, 2016 at 11:31 am

          Hi! I use coconut cream. Thanks for letting me know I said coconut milk in the directions, I’ll fix that now!

          • Robyn December 30, 2016 at 11:48 am

            Thank you! Do you know if full fat coconut milk would work? I’m making this for 1st birthday tomorrow. So excited for it and so grateful I found your site!

  • Reply jen July 8, 2016 at 6:09 pm

    I made the cake this afternoon and am making the frosting tomorrow. The directions said refridgerate for UP TO two hours — does that mean at least 2 hours? Also, for a novice-ish cook, is it difficult to see the peaks before it starts to liquify? Thank you!

    • Reply Natureal Mom July 8, 2016 at 7:10 pm

      I’ve refrigerated the it overnight and it’s been good to use the next day, but for the best result, I would make it and frost the cake immediately after. I made it and frosted the cake right after, just before our guests arrived. It sat on the dessert table until it was time to sing Happy Birthday but my son’s birthday is in the Winter and I didn’t need to worry about it melting on the table, so that’s something to take into consideration. In terms of the consistency, it’s not too difficult to see the peaks – just go slow and keep checking it. Please send or post a picture, I’d love to see how it turns out!

  • Reply Jen July 9, 2016 at 5:59 am

    I’ve been beating the frosting for over 10 minutes but no stiff peaks yet. In full disclosure, I doubled the ingredients. Help please! :-/

    • Reply Jen July 9, 2016 at 6:12 am

      Oops I meant no soft peaks.

  • Reply Betsy July 19, 2016 at 10:34 am

    Thank you for the awesome recipe! I made this for my daughter’s 1st birthday (she is a very healthy eater) and it turned out exactly like your picture. Her friends at the party that were all around the same age ate the cake too and had multiple servings, haha. I would post a pic but it won’t let me add it to the post.

    • Reply Natureal Mom July 19, 2016 at 7:05 pm

      YAY! I’m so happy to hear it was a success! 🙂

  • Reply Maggie August 8, 2016 at 11:27 pm

    Hello! Just wondering — The cake you made for the picture looks on the taller side.. How many layers of cake did you put together to make that one? Thanks

    • Reply Natureal Mom August 9, 2016 at 7:49 pm

      Hi there! It’s one cake pan that is 4×4 inches. I purchased it on Amazon – click here 🙂

  • Reply Malini August 31, 2016 at 2:06 pm

    Hi,

    Is maple sugar healthy for babies? Does this taste mainly like coconut? I am grateful I found this site! Your cake looks amazing!!!

    • Reply Natureal Mom September 1, 2016 at 4:00 pm

      Hi, thanks for the kind words. I’m glad you found my site too! Refined sugar has gone through a chemical process to remove the natural minerals and nutrients including phosphorus, calcium, iron, magnesium and potassium that’s naturally found in it. It has no nutritional value and possibly contains harmful chemicals. Since it’s highly processed, it has a higher shelf stable life and dissolves more quickly then unrefined sugar, which is why it’s so commonly used in the food and beverage industries. Unrefined sugar retains much more of sugar’s natural nutrients, such as calcium, iron and magnesium. Honey, maple sugar/syrup, date sugar, coconut sugar, sucanat, fruit and molasses are all examples of unrefined sugars. They provide more nutrition for our bodies than processed sugar and are easier to digest and process.

  • Reply Malini September 4, 2016 at 12:02 am

    Hi,

    Can this be made the day before the event or does it taste better if made the day of?

    Thanks!

    • Reply Natureal Mom September 5, 2016 at 7:21 pm

      I think it would be fine if made the day before, but I would store the coconut whip in the fridge and hold off until frosting the cake until the day of.

  • Reply Stacey September 19, 2016 at 12:47 pm

    Hi! I’m making this for my son’s 1st Birthday, we’re vegan and it seemed like a great option. However, I tested it out today to make sure it turned out ok and I did everything exactly as stated but as i’m beating the coconut cream I’m not getting any peaks. At all. My maple syrup was even straight out of the fridge. I covered it and put it in the fridge anyway to see if I could try again. I let the can sit in the fridge for 3 hours and the glass bowl with beaters in the freezer. What could be going wrong?

    • Reply Natureal Mom September 19, 2016 at 8:17 pm

      Hi Stacey! I’m sorry you’re not getting those peaks! The one time I didn’t get peaks was when I made it at a friends house and her refrigerator wasn’t very cold. The coconut cream has to be very cold. What kind of coconut cream are you using? I would try using three 5 ounce cans of Native Forest brand BPA-Free Organic Coconut Cream Premium which is available at Whole Foods Market. If you’re using the bigger can, it may not be chilling properly, and if the coconut cream you’re using isn’t thick enough, that could also be the issue!

  • Reply Lauren Maxwell October 21, 2016 at 12:14 pm

    Thank you for sharing this recipe. I am a first time to a little one having his second birthday tomorrow. I just recently learned he can not have dairy products. This recipe calls for a 4×4 pan, will a 9 in pan work as well? Will I need to switch up the measurements? I only have the 9 in. 🙁

    • Reply Lauren Maxwell October 21, 2016 at 12:15 pm

      First time mom* sorry, my brain got ahead of my fingers. Lol.

    • Reply Natureal Mom November 5, 2016 at 6:16 am

      Hi Lauren, I wasn’t able to reply within a day as I was attended a long labor and birth. I’m curious what you ended up doing and how it worked out?

  • Reply Chelsea metayer November 7, 2016 at 7:23 am

    Hi! I’m wondering if your picture is 2, 4×4 cakes stacked on top of each other and if you had to double the recipe. Planning for my baby’s 1 year cake smash!

    • Reply Natureal Mom November 7, 2016 at 4:03 pm

      Hi there, it’s one 4×4 cake. The link to the exact pan I used is in the post – the picture they display is not a 4z4 pan so it can be misleading. Just make sure you use the dropdown menu and select the 4×4 size if you purchase on Amazon. Let me know how it turns out!

  • Reply Kinga December 1, 2016 at 7:26 pm

    Can’t wait to recreate this. When you say vanilla, do you mean raw vanilla sticks or vanilla extract?

    • Reply Natureal Mom December 6, 2016 at 10:42 pm

      Pure vanilla extract. Enjoy!

  • Reply Eden's Mama January 5, 2017 at 7:43 am

    I’m so glad I stumbled across this. My daughter is turning 1 next week and I plan on making this for he. My question is – she has a few little friends who are coming to celebrate her who are also sugar and gluten free. If I wanted to double (triple?) this recipe to make a 4×4 cake like you made AND a dozen mini cupcakes, do you think I should double or triple the recipe?
    And I see you suggested before to make the cake the night before, but the frosting the day of, is that correct? Thanks so much!

    • Reply Natureal Mom January 6, 2017 at 6:44 am

      I wish I could tell you exactly how much extra to make but geometry is not my thing! I suppose it’s better to prepare more rather than less… you can always make extra mini cupcakes. They will keep for a while and probably won’t last that long! Here’s a link that may help you work it out: https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size I like baking the cake the night before so it’s out of the way. The reason I recommend making the frosting the day of is so that it maintains the lightness, as it tends to get a bit stiff in the refrigerator. Happy birthday to your little one!

      • Reply Eden's Mama January 8, 2017 at 5:58 pm

        Oh thank you! I will probably triple the recipe then 🙂

  • Reply Ashley January 23, 2017 at 7:25 am

    Hi! I’m excited to make this for my baby girl’s 1st birthday this weekend. Is the cake you have pictured here only one 4 inch layer? It looks nice and tall so I wondered if you stacked 2 cakes together. Thanks!

    • Reply Natureal Mom January 29, 2017 at 5:04 pm

      Apologies for not replying in time, my kids were under the weather last week and I’m just catching up. I used one 4-inch cake pan as specified in the recipe. You can do two stacked cakes but the baking time will differ. Happy first birthday to your baby girl!

  • Reply Kristen January 24, 2017 at 3:45 pm

    I don’t have coconut flour can i just use part flour for the whole thing or would all purpose flour be better?

    • Reply Natureal Mom January 29, 2017 at 5:07 pm

      I wouldn’t as coconut flour is very absorbent and therefore less is needed. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for one cup grain-based flour. You will also need to increase the number of eggs if the recipe calls for it. In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk. Hope that helps!

  • Reply Deanne February 15, 2017 at 11:07 pm

    Going to try to make this for my daughter’s 1 year part. I’m in Texas…it’s been warm here! I’m not sure about the frosting and am concerned about the melting comments. I would really like to have it done the night before and ready to go because I hate trying to rush and do last minute things. Something always goes wrong! Then I need to transport he cake to the little gym where her party is being held. How would you do this? Any idea of other types of frosting I could use that wouldn’t have the melt factor but still be dairy and sugar free?

    • Reply Natureal Mom February 16, 2017 at 12:23 am

      You can still make the coconut whip frosting a day in advance and refrigerate it in an airtight container. Take it with you to the venue in a cooler with a cold pack and frost it there!

  • Reply Sylvie February 18, 2017 at 8:23 pm

    This cake sounds exactly like what I have in mind for my little bubs’s first birthday in a few weeks… except that he has a mild banana allergy (?!!) We’re hoping it will fade with age, but I would rather not test him again on his birthday 🙂 Have you come across any other pure and natural ideas that you would recommend? At this point, I’m planning on retrofitting a carrot cake recipe with healthy replacements, but thought I would see whether you had any suggestions. Thanks!

  • Reply Deanne February 19, 2017 at 10:25 pm

    Thanks. I made the cake today and put it in a heart shaped pan that holds just a tad more than the 4×4 does. I cooked it for an hour and tried to get out of the pan but it stuck. The middle was still gooey so I put it back in the pan, patted it down again and cooked another 30 minutes. Came out much better. But ..is it normal for the cake to rise and crack open as it does?

    On the frosting…I didn’t have any trouble making it and have it sitting out now just to get an idea how it lasts. You mentioned above that you kept your frosted leftovers out for days on your kitchen counter and ate it. So the frosting didn’t melt? I really want to head to the location with the cake done and thought about doing the frosting a few hours before, letting the cake sit on the counter, then transport 10 minutes away. You wouldn’t put the whole thing in the refrig. would you?

    • Reply Natureal Mom April 1, 2017 at 4:43 pm

      “Slow and low” is the key to baking this. Mine didn’t stick or crack but again, I used a different pan. I’ve left treats frosted with coconut whip on my counter in the Winter months (I live in So Cal) and haven’t had a problem with melting. I think you could frost it and head to the location unless it’s very warm out. If it is, you could pop it in the fridge for a bit before leaving.

  • Reply Jessica April 6, 2017 at 10:29 am

    I made this recipe once. I’m used to cakes having a rise but this didn’t have one. Could it be my baking soda? Or could this be the coconut flour (which I have never worked with before)?
    Another dilemma I had was the cake was mushy in the middle. I live at an elevation of 6500 ft. Should I increase the heat or bake longer? Or both?
    I absolutely love the coconut whipped cream. Best thing I have ever tasted in frosting.
    Thank you so much for sharing this recipe.

    • Reply Natureal Mom April 9, 2017 at 12:20 pm

      Hi Jessica, Sorry to hear the cake didn’t turn out properly. The high altitude could have something to do with it. This article provides adjustments. Also, the key to baking a cake in this size pan is slow and low. I’m happy to hear you like the coconut whip – it’s a favorite in our house!

  • Reply Caitlin April 9, 2017 at 7:22 am

    Thanks for this recipe! It’s exactly what we were looking for for our vegan 1-year-old!! Can you save the batter for future use? I made a mini version to do photos with and was wondering if I could save the rest of the batter to use in several days?

    • Reply Natureal Mom April 9, 2017 at 12:15 pm

      Hi Caitlin! I’ve never saved the batter before, but I’d think it would keep in the fridge for a couple of days. Enjoy!

  • Reply Myrna May 5, 2017 at 1:53 pm

    Have you tried date sugar instead of maple syrup in the coconut frosting?

    • Reply Natureal Mom May 18, 2017 at 7:36 pm

      I haven’t – I bet you could do that and add a little bit of water?

  • Reply Cheryl May 21, 2017 at 12:07 pm

    Would this frosting work to pipe on rosettes?

    • Reply Natureal Mom June 11, 2017 at 5:24 pm

      I would think so!

  • Reply Madison July 17, 2017 at 3:51 pm

    Hi, I love, love, love this recipe. I’m actually making it right now for my little one and his upcoming birthday. I thought a test run might be smart. I noticed the batter is very thick. Is it supposed to be thick or did I make a mistake somewhere? I checked and rechecked and I followed everything to a T, but I did use homemade applesauce rather than store bought, so I thought maybe that is why it’s thick? I’m about to put the cake in the oven so it might turn out fine, but judging by how thick it is, I’m nervous it won’t.

    • Reply Natureal Mom July 18, 2017 at 2:55 pm

      Hi! The batter should be thicker than typical cake batter because the ingredients are a bit more dense, but not super duper thick. I’m curious how it turned out?!

  • Reply wilmare July 31, 2017 at 10:58 pm

    Hi, I want to make this cake tomorrow for my sons 1st birthday but i want to make sure, is the batter enough for a larger pan or is only enough for the 4×4″? And is 5 bananas best or 4? I also was not able to find organic coconut cream in South Africa but creamed coconut which is rather solid., do you have any suggestions regarding the use of that as ‘icing’?

    • Reply Natureal Mom August 7, 2017 at 6:34 pm

      Apologies for the delay in response – I have been on hiatus. How did it turn out?

  • Reply Cristal Alcantar August 6, 2017 at 3:58 pm

    So I just pulled out of the oven the outside seem to be done but the inside was still pasty. Like it was mushy between my fingers. What is the consistency of the cake in the inside supposed to be like ?

    • Reply Natureal Mom August 7, 2017 at 6:34 pm

      Did you use the same size cake pan and bake at the correct temp and time?

      • Reply Cristal Alcantar August 7, 2017 at 9:19 pm

        Correct temp but not pan. I used a smaller amount and put in a baby blunt cake pan.

  • Reply erin gatgens September 19, 2017 at 8:39 am

    can i make this cake part a couple days in advance and freeze it and set it out the night before in the fridge or is that not suggested?? then make the icing that AM?? nervous about waiting until the am of the party for everything…
    thanks!.

    • Reply Natureal Mom November 12, 2017 at 9:17 am

      Yes, you can make the cake ahead of time!

  • Reply Rachel October 5, 2017 at 4:21 pm

    Hi! Not sure if someone asked, but I’m planning to use this recipe for the jumbo cupcake pan by tosnail . Should I double everything?
    Tosnail Non-stick Giant Cupcake Pan https://www.amazon.com/dp/B01CSC36Z8/ref=cm_sw_r_cp_api_g4R1zbHH7R7DJ

    • Reply Natureal Mom November 12, 2017 at 9:16 am

      I haven’t tried it that way so I would recommend a test run first!

  • Reply Shelby Pierson November 15, 2017 at 6:38 am

    I want to make this for my daughters first birthday.. I was wondering how many people this would serve? Trying to figure out if i should double up the recipe. I will probably be using a 9in round pan instead cause thats wuat i have so if i wanted to do 2 9in pans to layer, i would probably have to double up the recipe? Thanks in advance!

    • Reply Natureal Mom November 20, 2017 at 9:08 pm

      I used the 4×4 inch cake pan for my bub… I’m not the best with numbers and wouldn’t want to give you incorrect info – try using this cake conversion site: https://keikos-cake.com/panconversion.html 😉

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