“Enjoy Delicious No Sugar Smash Cake, featuring a delightful blend of strawberry and banana flavours, topped with creamy whipped cream frosting. Perfect for baby’s first birthday smash cake and a treat for parents too!”

Ingredients:

Dry Ingredients:

• 1 ¼ cups (180g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Wet Ingredients:

• 2 large bananas (approximately 1 cup pureed)
• ¼ cup aromacraft freeze-dried strawberry powder
• ¼ cup milk
• 1 egg
• 1 teaspoon vanilla extract

Frosting:

• 1 cup heavy whipping cream
• 2 tablespoons to ¼ cup aromacraft freeze-dried strawberry powder

Instructions:

For the Cake:

1. Preheat the oven to 350°F (175°C). Prepare two 6-inch cake pans by lining the bottoms with parchment paper and greasing the sides to prevent sticking.
2. In a medium-sized bowl, combine the dry ingredients: all-purpose flour, baking powder, and baking soda. Set aside.
3. In a separate small bowl, mash the bananas until smooth.
4. Add the strawberry powder and remaining wet ingredients (milk, egg, vanilla extract) to the mashed bananas and mix until well combined.
5. Gradually add the wet ingredients mixture to the dry ingredients, stirring until just combined.
6. Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

1. In a mixing bowl, beat the heavy whipping cream on medium to high speed until stiff peaks form. For best results, chill the bowl and beaters in the freezer beforehand.
2. Gently fold Strawberry powder into the whipped cream until evenly dispersed. Adjust the amount of strawberry powder to taste.

Assembly:

1. Place one completely cooled cake layer onto a serving plate. Trim the top to ensure it is level.
2. Spread a layer of frosting evenly over the top of the cake layer.
3. Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
4. Decorate the cake with additional frosting and fruits as desired.

Storage:

• Keep the finished cake refrigerated until ready to serve.