Guilt-less Desserts & Treats for your Family
One of the reasons I started Mummy Made.It was to show people how you can make tasty, fabulous food that you won’t feel guilty eating or serving to your family. I have created recipes that show that simple swaps and hidden secrets can be the begining of changing to a healthy lifestyle without feeling like you are missing out on your favourite treats.
I get a lot of questions around children’s birthday parties; what to serve the children, how to make it look ‘normal’, how to make a healthier birthday cake etc. I’m here to tell you it’s not as hard as you think! If we stopped focusing on whether the kids will eat the food and think about how much better they’ll be behaved then the party will be a dream!
The parties I throw for my children and their friends use recipes from Mummy Made.It. I make Honey Joys, Chocolate Crackles, Jellies, Marshmallow, Jelly Cups and Sweet Potato Chips. There is always a fruit platter and we make our own ‘fizzy drink’ (using our Soda Stream we make soda water from water and add fresh orange juice). The cake is chosen by the Birthday boy (remember when 5yo H chose a Trifle Cake for his party?!) and decorated in whatever theme they are addicted to that month. I also like to make mini cupcakes in different flavours and colours. I have found that children are attracted to different, bright colours in their foods, just as they are to colours in their toys and clothes. Using multiple colour cupcake liners and frostings make the party table pop!
When S turned 3 recently he decided he wanted a Dog party. This meant a Dog Cake; and not just any dog cake. It had to look like our Border Collie, Mac. Thankfully Pinterest was able to help me out and I found this design from Better Crocker, complete with templates and a construction guide (I have also used the Betty Crocker website for my Easter Bunny Rabbit Cake!).
This is quite a forgiving cake, so don’t be worried if you have no experience in cake decorating. Simply bake 2 chocolate sheet cakes, freeze and carve out the shapes from the printed templates. Putting the pieces together uses the yummiest glue in the world, aka Chocolate Frosting, and then the entire cake is covered with more Chocolate frosting to create a dog. Use fruit for the eyes and paws (even the nose if you choose) and instead of using fondant for the accessory’s raid the craft draw and use ribbons, buttons and stickers to personalise the dog.
The cake itself is a version of the Paleo Chocolate Cake, but this one includes pureed Sweet Potato instead of Coconut Oil. This reduces the calories and increase the vegetable intake. The frosting is made from Avocado so it too is a healthier alternative to butter cream. This cake is firm like a mud cake which makes it easier to carve and it will hold it’s shape under the weight of the layers.
Not a dog person? Betty Crocker has many other ideas which you can use the same recipe and premise for.
So, at S’s 3 yo party the kids ate Sweet Potato and Avocado and enjoyed every mouthful! How’s that for a ‘surprise party’?!
- 2 Chocolate Sheet Cakes
- 1 serve Chocolate Frosting
- 1 Cup Coconut Whipped Cream
- Blueberries for decorations
- Ribbon, button etc for collar
- (make 2 cakes)
- 2/3 Cup Coconut Flour
- 1/2 Cup Cocoa, unsweetened
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 6 Eggs
- 1/2 Cup puréed Sweet Potato
- 1/2 Cup Maple Syrup
- 3/4 Cup Milk (of choice)
- 1 Tablespoon Vanilla Extract
- 2 large ripe Avocados (or 4 small ones)
- 1 Tablespoons Vanilla Extract
- 1/2 Cup Cocoa, unsweetened
- 1/2 Cup Maple Syrup
- 1-2 Tablespoon Whipped Coconut Cream (or normal coconut cream)- depending on how thick you want the frosting to be.
- 1 can Coconut Cream, 400ml can, opened and left in the fridge overnight
- 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- Preheat oven to 175C/350F
- Grease and line a 13 x 9 inch baking tray.
- Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
- In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
- Add the purred carrot, maple syrup, milk and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients.
- Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down the sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about 1 minute so that the batter is fluffy.
- Pour the batter into the baking tin and smooth out the top. Bake for approximately 20 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool before removing from the tin.
- Make 2 of these Chocolate Sheet Cakes to make the dog cake.
- Wrap the cooled cakes in foil and place on the freezer for a minimum of 5 hours (overnight is fine). This allows for easier carving.
- Remove the pip from the Avocado and spoon the pulp into a blender.
- Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.
- Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
- Add the whipped coconut cream and process until combined.
- Store in fridge until ready to use.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream).
- Depending on your taste buds you may require more sweetener.
- Keep refrigerated.
- Print and cut out the paper templates from Betty Crocker (http://www.bettycrocker.com/recipes/chocolate-lab-dog-cake/a9d619f9-793a-4c0f-9f95-8b75961eedb1). Prepare a cake board or large piece of cardboard by covering it with blue paper. Do not add the green tissue paper for the grass until the end.
- Remove the cakes from the freezer and place the templates over cakes (the above
- Link shows the best way to arrange the pieces). Cut cakes around the templates, keeping the cake scraps for another dessert (I froze mine for a rainy day trifle)
- Arrange the cake pieces on the prepared cardboard. Refer to the photos in the link to ensure that the legs and tail are not switched!
- Spread a light cover of frosting over the bigger cake pieces on the board to seal in the crumbs. Add the smaller pieces, using frosting to join them to the larger body. Spread frosting over all the exposed edges to seal in the crumbs. Freeze/fridge the entire cake (it will depend on how big your freezer is!) for about 15 minutes to set the frosting.
- Frost the entire cake with the remaining frosting. With an offset metal spatula or knife, make wavy strokes to create the furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body. Add a little extra frosting above eyes to make eyebrows and a nose.
- If making a 2 tone dog dollop and spread the coconut cream on the White areas of the dog. Be careful not to mix in with the frosting.
- Dollop a white circle of cream in the position of the eye and place a blueberry in the centre. Repeat on the other side. Cut 4 blueberries in half and arrange as paws on the dog feet.
- Attach a ribbon and a button around the neck of the dog to make a collar.
- Store the cake in the fridge before serving. The cake can be decorated up to 1 day before serving, but be aware that the white cream may take on a brown tinge. If this happens use the extra cream to cover the brown spots.