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In a bowl mix together the cake flour, baking powder, and salt. Set aside. In a large bowl cream together the softened butter and sugar with an electric hand mixer or stand mixer until light and fluffy. roughly 3 minutes. While mixing, pour in the egg and egg white, mixing well until combined.

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Preheat oven to 350 degrees. Grease and flour baking pans, or line muffin tin with cupcake liners. Using an electric mixer, beat the sugar and butter together over medium speed for 5-8 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla.

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Smash cakes are to be smashed- duh! Make the fun of smash cakes come to life with a fun toy hammer. Get the tutorial Hotly Spiced. Mr. Mickey . Could you image a smash cake more perfect for any.

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Preheat the oven to 350F (177C) convection or 325F (163C) conventional and grease and line three 4 inch pans (or 1-2 6-inch pans) with baking spray and parchment paper. In a medium bowl, whisk together the flour, freeze dried strawberries, baking powder, baking soda, and salt and set aside.

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Here are some of our favorite cake smash recipes: Banana smash cake from The Baker Mama. Coconut flour smash cake from The Urban Poser. Peach first birthday cake from Super Healthy Kids. Coconut whipped cream smash cake from The Whole Food Diary. Banana vanilla smash cake from Yes to Yolks.

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Place 1½ cups whole milk yogurt in a sieve or fine-mesh strainer lined with a paper towel with a bowl underneath. Let sit for 30 minutes or up to overnight, covered in the fridge. Transfer the yogurt to a bowl and stir in 2-3 tablespoons maple syrup and ¼ teaspoon vanilla extract. Refrigerate until ready to use.

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Make little circles, starting at the center of the circle and working your way out: Continue making these little circle flowers and fill in the other gaps as needed until you have covered the top: Then use the same technique on the side of the smash cake: It ended up using a lot of icing, but oh well… it just added to the messy fun of the.

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The size of a first birthday cake — the one your guests indulge in — depends on how many people are attending the event. But there's a more standard size for a smash cake. Round smash cakes typically have a diameter of 4 inches. A square smash cake might measure 6 inches per side. The small size fits nicely on a high chair, but your baby.

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Smash cakes can be fancy, with fillings and elaborate decoration, or simple and traditional. Vanilla and chocolate work just fine. They can be cake-like in texture and taste, but with far less sugar, and may even have veggies snuck in or used to dye the batter or frosting. Vegan, bacon, gluten-free, straight-up sugar—there's a smash cake.

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Combine half the buttermilk with the vegetable oil and set aside. Add the egg and vanilla to the remaining buttermilk and whisk to combine. Set aside. Into the bowl of your stand mixer with the paddle attachment attached, add in your flour, sugar, salt, baking powder, and baking soda and mix for 10 seconds to combine.

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Step 4: Bake the cake. TMB Studio. Transfer the cake mix to the prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in the pans 10 minutes before removing to a wire rack. Remove the parchment paper and cool completely.

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In the fridge: Cover the entire smash cake with plastic wrap or place in an airtight container and store at room temp for 1 day or in the fridge for 3-4 days. In the freezer: You can freeze the cake layers in freezer bags for up to 3 months. When ready to serve, let the cake thaw in the refrigerator overnight.

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Pour batter into the 2 prepared cake pans. Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour. Line a baking sheet with parchment paper and pour sprinkles on top.

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Preheat oven to 350°F. Lightly grease and flour two 6-inch round cake pans. Set aside. In a medium bowl, whisk together butter, 1/3 cup honey (or 1/2 cup pure maple syrup), eggs, milk, and vanilla. Place the flour in a large bowl and make a well in the center. Add the wet ingredients and stir until well combined.

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Grease and flour 3 (four inch) cake pans or 2 (six inch) cake pans. Whisk flour, baking soda, baking powder and salt in a bowl. Set aside. In the bowl of a stand mixer, or in a large bowl with hands beaters, beat butter and sugar together until smooth, about 2-3 minutes. Scrape down the sides with a spatula, if needed.