Little Chefs Cooking Class, Butternut Squash Cake!

My 12 year old son, Zane, insisted that I bake a cake with the kids. I wasn’t sure about doing something sweet, but I liked the idea of showing them how we can put a vegetable in a cake and still make it taste awesome. It also reminds me a little of pound cake, but healthier.

Anyway, we ended up using half the sugar that the recipe called for in the batter. We all strongly agreed we didn’t need that much sugar! How sweet does it really need to be??

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I got everything ready on the table before they arrived. Plus celery snacks. The butternut squash, I boiled and pureed the day before.

I had an important baking question. How do I use the glass baking dishes instead of metal? I asked my friend Patrice, “The Angel in Your Kitchen”. She’s a master organic baker in town.

The oven needs to be preheated 25 degrees less then the recipe calls for.

Oil the dish, then put the parchment paper on top and oil that. Keeps the cake from falling apart when you take it out.

The edges of the parchment paper are poking up in this picture, I cut those a little smaller after showing Patrice the pic.  Needs to lie flat around the edges.

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We picked mint in the garden.

We cooked apples from my Grandmothers garden for the center layer.

We took pictures of tiny toy cows. They say they want to hide that cow in every picture.

We watched the cake cook in the oven.

We talked about the 5th dimension.

We decorated. We celebrated. The kids took selfies with my phone.

The cake tasted so good.

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We made a healthier frosting, instead of powdered sugar and food coloring. We did a cream cheese mint, with maple syrup. It tasted a little strange, but we tried it with toast and cucumbers and it was good that way.

 

The cake was two layers, and we had a little extra batter to make mini cakes for them each to decorate. The little cakes, were ready in about 20 or 25 minutes.

Butternut Squash Cake Recipe

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For the batter, we used this recipe. We used half the sugar, and a little maple syrup.  

For the filling we diced apples and cooked them on low heat with cinnamon, vanilla, coconut oil, and a little maple syrup. Would’ve been fine without the maple syrup though.

For the whip cream, we whipped our own with maple syrup. Honey would work too. No sugar needed. 

For the mint frosting, we blended in the vita mix, 16 ounces of organic cream cheese, 3 tablespoons of butter, a little maple syrup, and lots of fresh mint. 

Once the cakes and apples cooled down, which we had placed in the freezer to speed up the process, we decorated!

One more note about the glass baking dishes. Don’t put them in the freezer until they’ve cooled down enough to touch them, so they don’t shatter in your freezer.

Have an awesome day!

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