Boston’s first birthday was a few weekends ago and it was such a great day celebrating this precious boy! A lot of the people who surrounded us on this special day were the people who guided, provided, and loved us through this year.
We had a pretty rough year, aside from Boston having PKU; he also had a rectal perforation at birth, and C.Diff. Whew! Overwhelming. I can honestly say he’s had a smile on his face through almost all of it; he’s a real trooper.
So I decided to throw an extravagant first birthday, I just felt like he deserved to be celebrated! So with that celebration came a BIRTHDAY CAKE! I wanted him to feel like every other kid on his or her birthday and give him a birthday smash cake. So I made the Cook for Love (yellow cake recipe.) I must say this cake is sooo DELICIOUS! Of course he didn’t really eat it…but hey “A” for effort. I definitely want this for my birthday this year!
Here is the recipe:
Author: Brenda Winiarski
- Yield: 24
- Serving size: 1 cupcake
- Phe Per Serving: 34 mg
- Calories Per Serving: 160 kcal
- Phe Per Recipe: 821 mg
- Calories Per Recipe: 3840 kcal
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
This cake is worth the effort. It took me over four years to get results that everyone in the family enjoys. I have even had requests at gatherings for the recipe – no one would know that it was made for a restricted diet – it is rich and buttery – better than Betty Crocker any day. If making cupcakes, they freeze beautifully so you are set for those unexpected parties at school.
- 325 gm (2½ cups) CFL baking mix [195 mg]
- 15 gm (1 tablespoon) baking powder [0 mg]
- 3 gm (1/2 teaspoon) salt [0 mg]
- 50 gm (1/2 small box) jell-o instant pudding, vanilla flavored [0 mg]
- 12 tablespoons (1½ sticks) unsalted butter, softened and cut into 12 pieces [72 mg]
- 1 cup granulated sugar [0 mg]
- 57 gm mixed egg (1 large), room temperature [388 mg]
- 17 gm (1 large yolk) egg yolk, room temperature [116 mg]
- 30 gm (2 tablespoons) mayo [23 mg]
- 2 teaspoons vanilla extract [0 mg]
- 300 gm (1¼ cup) rice milk, room temperature [27 mg]
- Grease two 9 inch baking pans with lots of butter and line with parchment paper that has also been greased. Preheat oven to 350 degrees.
- In a medium sized bowl, sift baking mix, baking powder, salt and pudding mix three times (or use a triple sifter once). Set aside.
- Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 ½ to 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 4 minutes to blend it well.
- Add egg yolk, blend for 30 seconds. Scrape bowl.
- Add mayo, blend for 30 seconds.
- Add mixed egg, again blending for 30 seconds. Add vanilla.
- With the mixer on low, add about half of the dry ingredients. When incorporated, add half of the rice milk. Then half of what is remaining of the dry, then the rest of the rice milk, ending with the remaining dry. In other words alternate between the dry and wet, starting and ending with the dry mix. Mix JUST until incorporated after each addition. Scrape the sides of the bowl as necessary.
Bake at 350 degrees, for 30-35 minutes for 9-inch cake, or until it begins to come away from the sides of the pan. Stick toothpick into the middle of the cake, it should come out clean. Bake for 18-20 minutes for cupcakes.
This was found at cookforlove.org (Be sure to register to find lots of great recipes!)
Cook for Love also has a facebook page so make sure to connect with them there. It’s such a great way to share recipes and all things PKU.
Here is a picture of all the ingredients I used:
I was blessed to have my sisters in town; my middle sister, who is a great cook, helped me make this delicious cake for Boston.
Hope y’all love this cake as much as I do!
Also here are some pics from his BIG DAY!
May our PKU babes always be brave, always stay strong….