twins | the smashing of cake

It’s not a first birthday without a little messy cake action, and some photos to document it! Oh, and look for my requested cake/frosting recipe at the bottom!

cake smash-1

They had no idea what they were supposed to do.

cake smash-2

Joelle became irrationally upset that her cupcake had fallen over.

cake smash-5

These babies are supposedly in the under 10th percentile for weight. How’s that possible? Look at the chub!
cake smash-6

Yummy thigh rolls!

cake smash-11

And now, there’s icing on her leg. Poor girl can’t get a break! ha!

cake smash-19Then they finally figured out it was cake. And game on!! (PS, super twin pose… sometimes I think they look like twins!)

cake smash-21

MOOOOOMMMM, this is CAKE!!  (twinkies again)
cake smash-22

We call this McCown style. Shove it in Jonah!

cake smash-24

Baby girl, not to be outdone…

cake smash-30

Properly messy.

And now, after posting the picture of my naturally colored icing on instagram, I had many requests for my recipe. I adapted my favorite whole wheat chocolate cake recipe from 100 Days of Real Food to make it a bit more baby friendly.


  • 2 cups whole-wheat flour, organic pastry or freshly ground white winter wheat recommended
  • ½ cup unsweetened “dark” cocoa powder
  • 4 teaspoons baking powder
  • 3/4 cups maple syrup, organic recommended
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 2 eggs, organic recommended
  • ⅔ cup applesauce, homemade recommended
  • 2 tablespoons vanilla


  1. Preheat oven to 325 degrees F.
  2. In a large bowl whisk together dry ingredients including flour, cocoa powder, baking powder, sugar and salt.
  3. Make a well in the middle of the dry ingredients and drop in the water, eggs, oil, and vanilla. Mix by hand with whisk until well blended.
  4. Distribute batter evenly into the two cake 9-inch pans or cupcake pans and bake for 18 – 20 minutes or until a toothpick inserted into center comes clean. Let cool before adding frosting.

For the icing, I have been using an easy whipped cream frosting lately and I love the barely-there sweetness and lightness. I simply whip one small carton (about 2 cups) of heavy organic whipping cream in my stand mixer with a dash of maple syrup and about 1tsp of vanilla. It’s delicious and light and pairs perfectly with the rich whole wheat chocolate cake.

For the twins’ cupcakes, I wanted colored frosting but we tend to avoid artificial coloring (do a google search,  yuck!), so I simply pureed a few frozen raspberries with a bit of water to make a pink frosting, and about a cup of fresh spinach leaves with water to make the green frosting. I mixed each of those purees with the whipped cream until I had the desired amount and color!

And no, I did not get any pictures of the finished cupcakes before they were consumed, oh well! Just look at them above!


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