It came out a little lopsided, but as Peter says “It’s ok, it just looks homemade!”
And it was, well semi-homemade I guess, to be exact. I used an organic cake mix box and tweaked to make it healthier and tastier.
Again, the credit is due to my friend Tara for the recipe. Thanks Tara!
I made a cream cheese icing, from the Red Velvet cupcakes icing in the cookbook A Thyme to Celebrate.
Then I decorated it with teal blue sprinkles on top and lemon drop candies on the sides.
I made two cakes the night before her birthday, so she had one mini cake on her actual birthday on Thursday, and then she had a piece of the bigger cake at her party. On her birthday, she wasn’t a big fan on the icing but really liked the cake. At her party, she wanted nothing to do with either. All her guests gobbled it up and gave me compliments, so who knows why she didn’t want it.
Here are the ingredients:
real butter from grassfed cows
real range free eggs 3
Dr. Oetker’s organic cake mix
One bag of thawed frozen organic strawberries pureed with 2 tablespoons of Rapadura
I used the recipe on the back, but substituted melted butter for vegetable oil and decreased the milk from 3/4 cup to 1/2 cup to balance out the liquid ratio because I added the strawberry puree.
Here is what the mix looks like. When it cooks the batter looks kinda of brown.
I buttered a glass pie pan and poured it in. For Penelope’s personal mini cake I used a little ceramic bowl from my friend.
Don’t let her face fool you, its a very moist and tasty cake!
Let me know if you try it. 🙂
If you are interested in more healthy sweet treats,check out my ecookbook Gluten-Free, Grain-Free Baking. And you also might want to get on my email newsletter list, to be the first to know about discounts and new books coming out.