Delicious cake recipes for a one year old baby. The best do-it-yourself cake recipes for children for a children's party, a boy's and a girl's birthday, for kindergarten graduation, New Year

A birthday cake for a 1 year old girl should be elegant, light, very beautiful and memorable. After all, this is the first serious holiday in the life of a little man. And to capture this unique moment, you don’t have to order a luxurious and expensive cake. Make the lace confectionery yourself, so the holiday atmosphere will be cozy and warm. You may spend a lot of time, but the cake for 1 year will be exactly the way you want: beautiful, tasty, made with soul.
This recipe suggests making a children's cake with your own hands based on a curd soufflé with bananas and whipped cream, a delicate sponge cake and aromatic fruit compote. All decorations are easily made with your own hands from homemade mastic. After several hours of preparation and tedious waiting, you get a neat, amazingly delicious fruit and cheese cake. The feelings that mother puts into the cooking process are a unique ingredient that gives the treat an unforgettably delicate taste. I offer a step-by-step recipe with photos of all stages of preparation. Let's create a holiday with our own hands!

Ingredients:

for sponge cake:

• 2 eggs;
• 70 g sugar;
• 70 g of premium flour.

for apple compote:

• 500 g apples;
• 15 g gelatin;
• 50 g sugar;
• half a lemon;
• a little cold water for gelatin.

for cottage cheese-banana soufflé:

• 0.5 kg of curd mass or cottage cheese without lumps;
• 200 g sugar;
• 4 large bananas;
• 500 ml cream with a fat content of at least 33%;
• 30 g gelatin;
• some cold water.

for mastic:

• 250 g marshmallows;
• 250-350 g of powdered sugar;
• a piece of beet;
• 2 tsp citric acid.

Birthday cake recipe for a 1 year old girl

We are preparing a biscuit.

1. Combine eggs with sugar.

2. Beat with a mixer for 2 minutes into a fluffy foam, until the mass increases 3 times.

3. Add flour, be sure to sift it. This way the biscuit dough will be better saturated with oxygen, the cake will turn out tender and soft. Why do you need premium flour? It has the highest gluten content, which means the dough will be airy.

4. Beat the dough with bubbles. You should have the consistency of liquid sour cream.

5. Pour the dough into a mold with a diameter of 23-25 ​​cm. I have a silicone one, it does not need to be additionally lubricated with oil, and the finished baked goods can be removed from it quite simply and without damage. Place the pan in an oven preheated to 200 degrees and bake for 10 minutes (not for long, because the sponge cake is thin).

6. The rosy sponge cake is ready. Just in case, we check with a wooden skewer: pierce the dough and see if the baked cake does not stick. We leave the biscuit to cool right in the mold, but for now let’s make compote.

Preparing apple compote.

7. Soak the gelatin (it’s convenient to soak all the gelatin at once; a third of the mass will go into compote, two-thirds into curd soufflé).

Compote is a type of filling made from pieces of fruit, sugar syrup and a gelling element (in this case, gelatin, but often pectin is also added to compote). To prepare compote, fruits undergo minimal heat treatment, which means they retain maximum benefits.

8. Peel and seed the apples, cut them into small cubes, add sugar, and pour lemon juice over them. Thanks to lemon, the apples will not darken and will have a beautiful golden hue. You can add a little zest if your child is not allergic to citrus fruits. You can also include a little cinnamon, vanilla and other spices for a spicy taste and aroma.

9. Cook apples covered over low heat.

10. Drain the apple juice using a colander.

11. This juice will be useful for sponge cake. You can soak the cake with it to make it moist, even softer and more flavorful.

12. Puree the apples (leave them in pieces if desired). Add the swollen gelatin with water to the hot mass and mix thoroughly.

13. Take the cooled biscuit out of the mold. Help yourself with a spatula, lightly pressing on the bottom of the pan and tilting it.

14. Soak the dough with the remaining apple syrup.

15. Pour the compote into the silicone mold in which the sponge cake was baked. You can also pour the mixture into a springform pan or ring, lining the bottom and sides with cling film.

16. Place the biscuit on top, cover with cling film and put it in the freezer for 2 hours. The film will not allow the products to become saturated with foreign odors. Half an hour before the end, we begin preparing the soufflé.

Let's prepare the soufflé.

A soufflé for a no-bake cheesecake with cottage cheese and cookies is made in a similar way; for comparison, see the recipe. The curd soufflé turns out very tender and light - just what you need for a children's party. To make the soufflé smoother, it is better to use soft cottage cheese, without lumps. Store-bought cottage cheese or curd cheese is perfect. But if you ferment kefir for your child, you can use it to make the most tender and healthy cottage cheese without lumps. By the way, such cottage cheese can also be made from ordinary kefir: it needs to be heated in a steam bath until the whey begins to separate, then weigh it out and drain all the liquid. Banana goes very well with cottage cheese, giving the dessert its own flavor, and the soufflé with it always turns out perfect. Moreover, both apples and bananas are low-allergenic foods that can be introduced into complementary foods for children from 6 months of age.

17. Break the peeled bananas into several parts to make it easier to chop. Combine bananas with cottage cheese and sugar. Adjust the sugar to your taste so that the cake is enjoyable for adults to eat, and so that children do not find it too sweet.

18. Puree with an immersion blender into a homogeneous mass.

19. Prepare the ring, side tape and cling film. If you don’t have a split ring and side tape, you can get by with a large-diameter split mold (about 30 cm) or use a large and deep glass bowl or basin. My cake turned out to be about 10 cm in height and 26 cm in diameter.

20. Line the cake ring with cling film and put a side tape - it makes it easier to take out the cake and the edges are smoother.

21. Pour the cream into a bowl. There is a lot of fat left on the walls of the cardboard box; scoop it up with a spoon. According to the rules, the cream is whipped very cold; just in case, it can be placed in the freezer for 5 minutes. We also place whisks from the mixer there so that the cream is sure to whip well. But the most important condition for obtaining an airy creamy mass is that the product must have at least 33% fat content. Cream gives the dessert a delicate milky taste, the dessert turns out porous and airy.

22. Take out the chilled cream and beat with a mixer until thick at medium speed. 10 minutes is enough. If you beat them, you will get oil, be careful.

23. Move the whipped cream to the cottage cheese with sugar.

24. Pour in the gelatin melted in a water bath and quickly mix everything.

25. Move the curd mass into the ring and level it with a spoon.

26. Meanwhile, the compote and biscuit have frozen, remove them from the mold.

27. Submerge the frozen sponge cake with compote in the curd mixture. When slicing, the layers will be visible. We put the future cake in the freezer overnight (if you are in a hurry, then for at least 6 hours so that everything has time to completely harden).

Preparing mastic for the cake.

A more detailed mastic recipe is already on the website.

28. Confectionery mastic is used to decorate cakes. The main element in its composition is powdered sugar, and egg whites, marshmallows, marzipan, starch or marshmallows are used as additives, as in this recipe. To soften the marshmallows, heat them in the microwave. When the mass increases 2-3 times, you can take it out. Be careful - the hot mixture may stick to your hands. Therefore, we will first knead the mastic with a spoon.

29. Mix marshmallows with powdered sugar, citric acid and roll the mixture into a ball.

30. To create colored mastic, squeeze out the juice of grated beets and pour into the marshmallows.

31. Add powdered sugar and mix with a spoon. When it stops sticking to the dishes, knead with your hands and roll into a ball.

32. Roll out the white mastic. Many people do this on a surface sprinkled with powdered sugar or starch. To make the mastic more gentle and not clog with excess powder, you can lubricate the surface with vegetable oil; this does not affect the taste. Roll out evenly to make a circle much larger than the cake. The optimal thickness is 2-3 mm. If you roll it too thin, there is a risk that the mastic will tear.

33. Take the frozen cake out of the freezer and place it on a tray or stand. Everything is almost ready, the last stage remains. By the way, start working with mastic immediately after preparing it, it hardens quickly. If you need to postpone the process, cover the mastic with cling film and put it in the refrigerator, and when the time comes, warm it up just a little in the microwave so that it can be easily rolled out and cut out the shapes.

We are putting together a cake for a girl.

34. Transfer the white fondant with your hands and place it on the cake.

35. We smooth out all the unevenness and edges with an iron, or with a spoon or spatula, and carefully cut off the excess with a sharp knife (you can use a round one for pizza). It is better to cut not to the level of the bottom edge, but to leave 1-2 mm so that holes do not form, and then trim it. If bubbles appear, they can be easily eliminated using a medical syringe needle: pierce the bubble and smooth it out with an iron.

36. Roll out the pink mass, cut out the number 1 from it, you can add “year” and the girl’s name - at your discretion. We attach it to the center of the cake, lubricating the joint with water.

37. We will decorate the children's cake with pink flowers made from fondant. Squeeze out the flowers using plungers. If there are no plungers, you can use small caps, for example, for medicines in jars. The edges of the flowers can be pressed with your fingers, giving them the shape of buds.

38. Place large flowers and hearts on top and bottom in a circle. Small products perfectly mask all the unevenness of the mastic

The birthday cake for a 1 year old girl is ready. Bon appetit!

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Classic sponge cake

• Egg - 4 pcs.
• Sugar - 120 g
• Flour - 120 g

Creamy curd mousse with strawberry puree

• Children's cottage cheese without additives - 200 g
• Strawberries - 300 g
• Sugar - 1 tbsp. l.
• Leaf gelatin - 10 g
• Cream 33% or weighed sour cream - 200 g

Covering and decoration

• Children's cottage cheese without additives - 400 g
• Powdered sugar - 1 tbsp. l.
• Fresh berries to taste

Shortbread cookies with almonds

• Flour - 185 g
• Finely ground almonds - 30 g
• Powdered sugar - 70 g
• A pinch of salt
• Baking powder - 3 g
• Butter - 100 g
• Yolk - 1 pc.

Close Printing ingredients

How quickly time flies! Just yesterday, it seems, a little eggplant was screaming in our arms, and today - a very big man! :) The first birthday of a daughter or son is an important and very exciting event, of course, exclusively for parents :) Here I am, like an exemplary mother I was incredibly worried, planned and prepared, and with a small and hyperactive child, this is not very easy. But I couldn’t afford to entrust the birthday cake to someone else! It’s not enough to make it, you also need to figure out what and how. Therefore, to make it a little easier for other mothers, I decided to write my own version of a cake for a one-year-old, despite the fact that: a) I didn’t have time to do a photo shoot for the cake, since I assembled it just before serving and took pictures on the fly, b) the cake is suitable only for those parents who allow it to contain wheat flour, eggs, milk, berries, a drop of sugar and even... gelatin! This issue can be approached in different ways, I myself believe that it is better for children to eat unsalted and unsweetened food. As for gelatin (although there is just a little bit of it!), having sifted through many sources, I have not found either strict prohibitions or an outright “It’s possible!” It seemed to me that it was like vaccinations: there is no right one, there is only your personal decision. In general, for the sake of the holiday, I made an exception. Moreover, let’s be honest: at this age, children don’t eat cake at all! Many, like my madam, have a hard time accepting any complementary foods. So I prepared the cake taking into account all the other adults and little guests. And it turned out perfect! Fresh, tender, tasty, naturally beautiful cake!

Contains:

• classic sponge cake soaked in applesauce,
• light creamy curd mousse with strawberry puree,
• children's cottage cheese without additives - for the top coating,
• shortbread cookies with almond crumbs and fresh blueberries and red currants for decoration.

Of course, you can take other berries or fruits and not make cookies, but just buy, for example, a candle. Or do a stretch, as in. Or make (order) painted gingerbread cookies. Anything! But mastic figures will not work: they will start to melt from the wet cream.

Well, go ahead!

Baking a biscuit

Preheat the oven to 180 degrees. Line a 16cm diameter mold with baking paper. Take 4 eggs, separate the whites from the yolks. Beat the yolks with 60 g of sugar until creamy and almost white. Beat the egg whites until stiff, add 60 g of sugar and continue beating until whisk marks form, density and shine. Carefully, preferably with a silicone spatula, folding from bottom to top, fold the whites into the yolks. Sift 120 g of wheat flour. Using the same gentle movements, introduce it into the egg-sugar mixture. Make sure that there are no unmixed “islands” of flour left in the dough, but try to keep it airy! Pour the dough into the mold, carefully level it and put it in the oven. Bake for about 30 minutes, do not open the oven, preferably during the entire baking time or at least the first 15 minutes! We check the readiness with a dry thin splinter. When pressed, the finished biscuit should spring back. Remove from the oven, let stand for five minutes, run a thin knife between the walls of the mold and the edges of the sponge cake, remove the sponge cake from the mold and turn it over onto a wire rack. You can simply turn it over onto a flat surface lined with baking paper. It wouldn't hurt to wrap it in cling film either. Leave for 8-12 hours: the classic sponge cake must stand, otherwise it will become soggy from impregnation and will break and crumble badly.

Making strawberry puree

We will need 100 g of strawberry puree. Considering that we will rub the puree through a sieve to remove the seeds, you need to take at least 300 g of berries. Frozen strawberries need to be thawed and excess liquid drained. And so everything is simple: we chop the strawberries in a blender and, in fact, rub them through a sieve. It will be a bit tedious, but it’s still worth doing: seedless puree is much more tender and the dessert itself benefits greatly from this!

Preparing creamy curd mousse

Pour 10 g of gelatin with cold water. Beat 200 g of children's classic cottage cheese a little with a mixer. 100 g strawberry puree and 1 tbsp. l. sugar or powdered sugar, stirring, heat almost to a boil. Let it cool a little (it’s best if you have a cooking thermometer - up to 60 degrees), add gelatin, mix thoroughly and dissolve it in the puree. Cool to room temperature and add to the curd. Whip 200 g of cream 33% and carefully, trying to maintain its airiness, mix it into the curd and strawberry mass. Instead of cream, you can use weighed sour cream. You will need to make it the day before: just buy sour cream from 20%, put it in several layers of clean gauze, tie it with a bag and hang it, securing it above the container where the whey will drain. I have adapted to doing this in the refrigerator. Survive the night. Squeeze the gauze thoroughly. Ready!

Let's collect the cake!

We line the mold or sliding ring with thick film. The cake turns out tall, the width of the film must be appropriate! Cut the biscuit into 4 layers. Take 200 g of applesauce (I have ready-made puree for baby food, but you can make your own, here I wrote how), if it is thick, dilute it a little with water. We saturate each cake with it from the bottom of our hearts. We weigh our mousse and divide it into three parts. We put the cake in the mold, fill it with mousse, carefully place the second cake on it, press it lightly, pour out the second part of the mousse, etc. For the top you need to take the smoothest and most beautiful cake. For me it is usually the one that was the base of the sponge cake. Place in the refrigerator overnight, at least 7 hours. This is exactly how long it takes for gelatin to “set.” Then carefully remove from the mold and remove the film. Take 400 g of children's cottage cheese without additives (I have 4 packages of the classic Tyoma bio-cottage cheese), add 1 tbsp. l. powdered sugar (you don’t have to add it) and carefully cover the sides and top of the cake. I do this with a large, wide pastry scraper. The curd is quite liquid, and it is better to do the coating in at least two stages. Apply the cream and put it in the refrigerator for half an hour. We took it out and went through the second layer. I was in a hurry and held it for 10 minutes at most, but even so it turned out nice. And now - the coolest part!

Decoration!:)

Wash and dry the berries, distribute them on the cake as you like. Insert cookies, gingerbread, a streamer or a candle into the middle. Of course, there is no point in making one cookie specifically for the cake. But it makes sense to prepare delicious shortbread baskets or just a lot of cookies for a sweet table, and at the same time bake a single one. I write how. Mix 185 g of wheat flour and 30 g of ground almonds, 3 g of baking powder, a pinch of fine salt and 70 g of powdered sugar. Add 100 g of diced butter at room temperature. Mix with a mixer using the hook attachment until crumbly, add the yolk of a large egg, mix again until the dough comes together. Next, quickly knead with your hands, roll out between two sheets of baking paper to a thickness of 0.5 - 0.7 cm. Place in the freezer for 10 minutes. We take it out, cut out cookies with cookie cutters, and if you don’t have the right cookie cutter, you can try cutting them out with a thin knife. That's exactly what I did! Place on a baking sheet lined with paper, place in an oven preheated to 180 degrees and bake for 10-12 minutes until barely noticeable browning. You don’t have to put almonds in, just add an equal amount of wheat flour, but with nuts it’s tastier, more aromatic and has a better crunch! :)

So simple, but very tasty, tender, naturally beautiful and, it seems, even elegant first birthday cake We did it!

Here comes one of the happiest moments in the life of parents - the baby is 1 year old. Just recently, his mother carried him in her tummy, wrapped him in diapers and was proud of his first agu. And now he’s the birthday boy and mom has new worries.

What cake to make for a birthday. After all, it is necessary to observe traditions (to please guests, to blow out a candle, to make a wish) and to please the baby.

We all know that children at this age should not eat store-bought cakes, chocolate and other goodies are undesirable, so you can use this option. Buy a large, elegant, beautiful cake for your guests.

Or bake it yourself, for example this:

Let the adults enjoy themselves, they also came to the birthday party.

And for the baby, and perhaps the same little guests, make a cake with your own hands. The recipes won’t take much time, mom already has enough trouble.

First cake recipe for a 1 year old child:

The recipe is very simple. As a test - any children's cookies (400 g).

Instead of cream - cottage cheese (250 g), whipped with sour cream (150 g) and sugar (0.5 cups).

Place the cookies soaked in milk on a plate in one layer and spread cottage cheese on top.

And so on several layers. You can add fruit, such as bananas, between layers and for decoration.

Decorate the top of the cake with cookie crumbs, finely chopped apples and candied fruits. If desired, light a candle. This cake is suitable for both a girl and a 1 year old boy.

And here is another recipe that might also work.

The second version of the cake recipe for a 1 year old child:

You will need one glass (250 ml) of flour and sugar, 4 eggs.

Separate the yolks from the whites. Grind the yolks with half the amount of sugar and add sifted flour to them.

Beat the egg whites with a mixer and slowly add sugar. When the whites have whipped into a stiff foam, carefully add them to the yolk mixture with flour.

Pour the resulting mass into a greased mold and place it in the oven, which has been preheated to 180 degrees. We forget about the biscuit for 20-30 minutes. It is strictly forbidden to open the door! Otherwise the cake will settle.

Carefully cut the finished cake lengthwise into two parts. The filling can be anything. You can beat the whites with sugar and fruit. You can simply soak the cake with fruit syrup, grease or yogurt, and decorate with fruit. In our case, the cake is soaked in sour cream, which is prepared as follows:

300 gr. beat sour cream with a glass of sugar and add the previously prepared agar-agar gelling mixture (1 glass). Or gelatin. After 20 minutes the mass will begin to thicken.

Spread this cream between the cakes and on top. While the sour cream has not yet completely hardened, decorate the cake with peach slices (or any other fruit). Sprinkle the sides with cookie crumbs. Place the cake in a cool place for several hours. (2-3 hours will be enough). Or you can put it in the refrigerator overnight.

The 1st birthday cake is ready! The most important thing is that it is safe for the baby. Only you know what fruits the birthday boy doesn’t have and whether he can have chocolate and other temptations. Try not to introduce new products on this day. Let the menu be familiar to him. This day should be remembered as a joyful event and you don’t need colic.
So go ahead, get creative and enjoy cooking.

The first birthday of a child is a special day in the life of every family; usually they remember it for the rest of their lives and try to make it as festive as possible. In addition to gifts and room decoration, a lot of attention is paid to the cake, which should not only be tasty, but also very colorful. After all, this is the first holiday in my daughter’s life!

Since we are talking specifically about a girl, her birthday cake must have the shape of a heart, a castle, a favorite toy or a favorite fairy-tale character, a butterfly or a flower, some animal, etc. And on top it should be decorated with the same flowers, bows, stars, images or figurines of princesses, cartoons, and always the number one.

Without a one, in this case, the cake will not be a cake, even if you decorate it with a crown. By the way, it can and should also be decorated with a crown, if the general theme of the holiday also corresponds. A birthday cake for a daughter can be single-tiered or multi-tiered.

Cake for a 1 year old girl: original ideas

A birthday cake for a one-year-old girl can be sponge cake, shortbread, puff pastry or some other type of dough (for example, carrot). But if you want to amaze your guests, then this dough should be decorated in some special way - make a cake in the shape of a unit or a Barbie doll, whose dress will be this very cake.

To order, it is possible to get not only a cake whose outline resembles an animal or a castle (which mothers can do on their own by cutting the cakes by hand), but also almost embodying them.

A hare sitting on a carrot? Fairytale castle? Pointe shoes on a cake for a future ballerina? Confectionery shops will be ready to realize any such ideas for a little girl.

Beautiful children's cake: mastic or cream?

When choosing decorations for a cake, young parents today are often faced with the dilemma of what is better - mastic or cream? Moreover, such cakes are not inferior to each other in beauty. In this case, it really all depends solely on personal taste.

For some time now, mastic cakes have become very popular, because with this product you can create very realistic and at the same time edible decorative elements, allowing you to make the cake themed and even with a plot. Mastic comes in all the colors of the rainbow thanks to food coloring, and you can also choose its taste.

However, many people find mastic cakes too sweet and even cloying, so cream cakes still give them considerable competition.

First of all, such cakes look very traditional and at the same time tender, which is important in the case of a girl’s birthday.

Using cream, you can also decorate the cake in a very original and beautiful way, while it will have almost no effect on the taste - the delicacy will be moderately sweet.

How to make a cake for a one year old girl using mastic with your own hands

No matter how hard all the confectionery shops try, a cake made by mother’s hands will still, by definition, taste better.

In addition, when it comes to a tiny child, mothers are still very worried about the quality of the products, and by making such a cake yourself, you can be sure of their quality and freshness.

Moreover, this is not so difficult, especially if you consider that the mastic can be prepared with your own hands, and the decoration will also be at its best. Sponge cake with fruit and whipped cream, covered with fondant – sounds very impressive, doesn’t it? But its preparation is actually within the power of anyone!

Required ingredients:

• 150 gr. wheat flour;
• 180 gr. Sahara;
• 4 chicken eggs;
• 0.5 liters of heavy cream;
• a can of canned peaches;
• several bananas;
• 200 gr. butter (plus 2 tablespoons);
• 200 gr. condensed milk;
• 200 gr. chewing marshmallows or marshmallows;
• 0.5 kg powdered sugar (plus some to taste for whipped cream);
• food colorings.

Cooking time: about 2 hours.

Calorie content: approximately 400 Kcal/100 g.

First you need to prepare a sponge cake, for which the yolks are separated from the whites, then the whites are beaten with a mixer until a thick white mass, gradually adding sugar to them. Next, the yolks are added to the whites one by one, and the mixture continues to be beaten with a mixer.

Next comes the flour, but it must be carefully stirred in with a spoon or spatula until smooth. The baking dish is covered with parchment paper (no need to grease it), and the resulting dough is poured into it, which must be placed in the oven for 20-25 minutes at 190 degrees - it is forbidden to open it during this time!

Remove the finished biscuit from the mold and remove the paper from it while it is still hot, then leave to cool, and eventually cut into two parts. You can stop there, or you can bake 2-3 more servings of it.

For the cream, the cream is whipped with powdered sugar. Peaches are cut into slices, bananas into slices. Now you can assemble the cake - place the cake layer on the stand, soak it in peach syrup, grease it with cream and cover it with one type of fruit, place the second cake layer on top, repeat the soaking, cream and cover it with the second type of fruit, etc. to end.

The last layer should be covered only with whipped cream. Refrigerate the cake.

Now it’s time to prepare the mastic and cream for it. For the cream, butter (softened) is whipped with condensed milk - first you need to put half of it on the cake, coating the top and sides, and put the cake back in the refrigerator, and when the layer hardens, repeat this with the second half of the cream.

For mastic, marshmallow marshmallows should be placed in a bowl with a couple of tablespoons of butter and placed in the microwave for 10-20 seconds, then stir the mass until smooth and start adding powdered sugar. This is a way to make mastic of one color, but if you plan to decorate a dessert in different colors, then you need to immediately separate the marshmallows and butter into parts and melt them separately, adding food coloring to them.

Add enough powdered sugar to form a dense, elastic dough that can be rolled out. For example, you can roll out a layer from white mastic to cover the entire cake, and from colored mastic (pink or another color) cut out a unit, flowers and other figures at your discretion.

These figures are glued to the main layer of mastic using ordinary water. The bottom of the dessert can be covered with a mastic ribbon, which can be decorated (as if tied) with a bow. The cake for the holiday is ready!

How to make a cream cake for a one year old girl without mastic

If you don’t want to bother with mastic or don’t have time for it, or you just want a more delicate version of the cake, you can cook it without it. And the appearance will not suffer!

Required ingredients:

• 1 can of condensed milk;
• 2 chicken eggs;
• 160 gr. wheat flour;
• a packet of baking powder;
• 0.5 liters of heavy cream;
• 3 tbsp. spoons of powdered sugar;
• canned peaches.

Cooking time: about an hour.

Calorie content: approximately 330 Kcal/100 g.

To prepare the dough, you need to beat 2 eggs, add a can of condensed milk, all the flour and baking powder and mix - it will have the consistency of thick sour cream. The dough should be allowed to stand for 15-20 minutes, after which bubbles should appear on its surface.

The cakes are baked as follows: circles of approximately 25 cm in diameter are drawn on sheets of baking paper or the size of the cake stand; 2 tbsp are laid out on each circle. spoons of dough and spread. Each cake is baked for 5 minutes at 180 degrees - they should remain pale.

As a result, you will get about 7 cakes, which will need to be allowed to cool, during which time you will need to whip the cream with powdered sugar and cut the peaches into pieces. The cake is assembled as follows - the cake is smeared with cream and sprinkled with peach, covered with the next one, etc. Decorate to taste with the same cream.

Recipe for making a no-bake treat for a 1 year old girl

Young mothers are some of the busiest people in the world, so they simply may not have time to make a cake according to all the rules. And this is not a reason to go shopping, because a cake for a child can be made without baking, and it will even be healthy.

Required ingredients:

• package of children's cookies (150 gr.);
• 200 gr. children's cottage cheese;
• 100 gr. baby yogurt;
• 4 tbsp. spoons of sugar;
• 1 banana or other fruit;
• 1 package of cake jelly (optional);
• 5 gr. gelatin.

Cooking time: about half an hour.

Calorie content: approximately 250 Kcal/100 g.

Since the number of ingredients makes it clear that the cake will be small, for almost one birthday boy, you need to immediately take a small round bowl and cover it with cling film.

To prepare the cream, you need to mix cottage cheese, yogurt and sugar and add gelatin, previously soaked in 50 ml of water and heated until dissolved. Now you need to put the cookies in a bowl and pour the cream - the cookies will float, that’s how it should be - and put it in the refrigerator until it hardens completely.

Then turn it over onto a flat plate and decorate the resulting cake with slices of banana or other fruit. To prevent them from darkening, you can cover the cake with a layer of jelly. And then don’t forget about the candle!

Alternatively, you can omit gelatin from the recipe by simply coating the cookie layers with baby curd and layering them with slices of fruit, decorating them at your discretion.

How to beautifully decorate a birthday cake with fondant, see the next video.

Little boy. The design was chosen in the form of the number one, and on its surface we will place baby booties, a toy bear, a clock with the time of birth, a weight with a weight and a centimeter with the baby’s height at birth. Photo of a cake for a one-year-old son:

Birthday cake - 1 year

The first thing we will do is bake the cake itself. For me it will be a biscuit. Unfortunately, I don’t have a form in the form of number one, so I’ll have to get out of it. I baked the sponge cake on a large sheet that can hold 12 eggs.

By the way, the recipe for the sponge cake:

• 12 eggs
• 0.5 liter jar of sugar and the same amount of flour.
• I add a pinch of soda to the flour.

Beat the eggs, separating the yolks from the whites.

So, the sponge cake is ready and cooled, now how to decorate it, step by step.

We prepare the cream on an oil basis, I use butter and condensed milk. We will definitely make syrup to soak the biscuit.

We form the number one on one half of the cake - cut it out with a knife, transfer it to the second half and cut it out according to the template.

We don’t throw away the scraps, they will be useful for leveling the biscuit, and with their help I slightly lengthened the bottom line and tail on the number. The result was something like this:

Soak it in syrup and grease it with cream; I put chopped nuts in the middle.

We grease the surface of the cake and its sides with cream, then put it in the refrigerator so that the cream hardens. Meanwhile, roll out the fondant to cover the cake.

Rolling out the mastic is, of course, not an easy task, especially when it is well mixed and has been in the refrigerator, but it rolls out smoothly and does not stick. You need to roll out on a flat surface, constantly lightly sprinkling with powdered sugar.

The mastic needs to be rolled out with a good margin, so that it covers not only the cake, but also its sides. Having covered the cake, carefully level it on all sides and cut off the excess with a knife.

Considering that there are too many curls in the digital image, my coverage did not turn out very well. I had to apply a patch by separately rolling out a small piece of mastic and sealing the torn areas with it. Now you can put decorative lace along the bottom of the side (I bought it ready-made). It sticks quite easily, you just need to moisten the surface of the cake with water where the side is glued.

The base of the cake is ready, all that remains is to place the pre-prepared figures on it. You can, of course, do everything in one day, but then it will take a lot of time. I made the figures little by little, they are made of sugar, so they don’t spoil quickly. But it took much less time to decorate the cake itself.

Now I will describe how I made each figure. Let me start with the fact that (I have it based on marshmallow) you need to paint it blue. The cake for the boy was chosen in blue and white colors. Apply a few drops of blue dye to the mastic and knead it thoroughly until the mixture becomes a uniform color. You can choose any color; for girls it is traditionally pink.

I had templates prepared for me (they can be easily found on the Internet and simply printed).

We cut out each part according to the template.

On the back piece we make a seam using a regular toothpick. You can send it to dry, I hung it on a rolling pin, but this is not necessary. While I was assembling the booties, before they dried, they held their shape anyway.

After cutting out the tongue of the bootie, you need to stretch it a little to make it easier to form the sock. I do this on a regular washcloth (after wrapping it in cling film).

To decorate the sole of the shoe, I make a long sausage from white mastic, which I subsequently roll out with a rolling pin. The result is a long ribbon; it should be enough to wrap the booties in a circle.
Using a fork, I make indentations on this tape, and then I cut off the irregularities.

Let's start collecting booties. First of all, glue the tongue to the sole, placing foil or cling film under it.

Then we glue the backdrop. We coat the gluing areas with water, or it is better to dilute a piece of mastic in a small amount of water, then the parts will adhere better.

We make lacing from a rolled out thin rope, gluing each piece in parts, imitating the binding, as on laces.

Glue the tail to the back, it will hide the connection of the sole.

The next thing I had on the cake was a teddy bear.
The bear's body is a small piece of mastic, slightly pear-shaped.

We form the hind legs, glue white spots on the soles, and use a knife to separate the toes.

Glue them on the sides of the body.

We make the front legs smaller. I rolled out the mastic into a flagellum, cut off two identical parts, and selected claws from one edge.

Glue the paws onto the narrowed part of the body.

We plan to have a bunny in the bear's paw, so we immediately glue its paws.

For the head we roll a ball, which we put on a toothpick, this makes it easier to work with. Glue the muzzle (a small circle of white mastic). We form the ears using a special snack or the back of a brush (like me).

We glue the ears into place, make eyes and a nose from a piece of black mastic, cut a smile with a knife - the head is ready.

We attach the head to the body by simply inserting a toothpick into it (if it is too long, break it off a little).

Let's finish the hare - glue his front legs.

Let's make a miniature head, I glued it directly to the bear so that it would stick better.

The bear is ready, all that remains are simple details such as a weight, a centimeter and a clock.

I also made a ribbon with an inscription for the birthday boy. It is most convenient to do it using polyethylene. I printed out the inscription in a beautiful font from the computer and transferred it to polyethylene. Then I apply it to the mastic and trace over the inscription with a pen without paste, although you can just use a pen. The main thing is not to break through the polyethylene. As a result, a good mark remains on the mastic, which needs to be painted over with dye.

All the details are ready, we plant them on the cake.

Birthday cake for a little birthday boy:

Read how to celebrate your child’s first birthday.

And another photo - options for children's cakes for 1 year: