Disney’s Moana Themed Birthday Cake (Healthy and low calorie)

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Disney’s Moana Themed Birthday Cake (Healthy and low calorie)

See that line where the sky meets the sea, it calls me.

Ingredients

Directions

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My 5 year old is a crazy Moana fan and we too have blended in. Disney’s character Moana is a story about a young girl who begins an adventurous journey. This journey, which she starts with an intention of helping her people, also becomes a reason to discover herself. Which we all want to teach our kids!! To help them develop self belief and confidence to achieve whatever they are passionate about.

And so we decide to do a Moana themed party for her 5th birthday. I made her this beautiful looking yet healthy cake, after which she felt more connected to her favorite cartoon character. This cake is primarily made out of oats flour and ripe bananas. So the ratio of refined flour and sugar is extremely low. And to be honest, I wasn’t even sure if kids would like it. However, to my astonishment they not only liked it but kept asking for more. And now I firmly believe that a kids birthday cake can be beautiful and healthy both.

Below are links to some basic accessories that I generally use for baking but will be particularly helpful in making this cake. If you are regular at baking kids birthday cakes, you might even already have these.

Wilton Round Pan Set for 3-tier CakeDurable Handheld Speed MixerBaker’s Cutter/IcerWiton 12 inch Cake Circles/ServersWilton Icing Gel Colors, Wilton Color SwirlWilton (Ready To Use) Icing PensWilton 352 Leaf TipRussian Piping Tips

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Step 1
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Base Layer-Chocolate Cake

: In a large bowl, thoroughly sift dry ingredients together first. Add 390 g of oats flour, cacao powder, 1/2 tablespoon baking powder and a pinch of sea salt. Give a mix and keep it aside.

: In another large mixing bowl, whisk together wet ingredients. Add 3 ripe bananas, 150 ml olive oil, 1 whole egg, 2 tablespoon buttermilk and vanilla extract. After whisking everything together, add 80 g of coconut/date sugar to this mixture. Give a thorough whisk again.

(Note: I would highly recommend using an electric whisker to do the blending job. I have linked the one I use above with other stuff I used for this recipe.)

: Gradually add wet ingredients to dry ingredients or vice-versa. Mix everything together thoroughly.

: Pour this cake batter into a greased cake tin(8 inch). Bake it in a preheated oven at 350 degrees Fahrenheit for about 30-40 minutes or until the tip of a toothpick comes out clean when you insert it in the center of the cake.

Step 2
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Middle Layer-Pina Colada Flavored Cake

: In a large bowl, thoroughly sift dry ingredients together first. Add 130 g of oats flour, 130 g of plain white flour, 1/2 tablespoon baking powder and a pinch of sea salt. Give a mix and keep it aside.

: In another large mixing bowl, whisk together wet ingredients. Add 2 ripe bananas, 1 whole egg, coconut oil, coconut milk, 30 g of coconut/date sugar and pineapple extract/pina colada flavor. Whisk everything thoroughly.

: Gradually add wet ingredients to dry ingredients or vice-versa. Mix everything together thoroughly.

: Now using a toothpick, add green gel color to this cake batter. (Tip: Add small amount of color in the first go, and then gradually add more to get desired color.)

: Pour this cake batter into a greased cake tin(6 inch). Bake it in a preheated oven at 350 degrees Fahrenheit for about 30-40 minutes or until the tip of a toothpick comes out clean when you insert it in the center of the cake.

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Top Layer-Funfetti Rose & Almond Flavored Cake

: In a large bowl, thoroughly sift dry ingredients together first. Add 2 tablespoons of oats flour, 200 g of plain white flour, 1 teaspoon of baking powder and a pinch of sea salt. Give a mix and keep it aside.

: In another large mixing bowl, whisk together wet ingredients. Add 1 ripe banana, 1 whole egg, 1 tablespoon of honey/maple syrup, 100 ml of olive oil, 1 tablespoon of buttermilk, 1 teaspoon of rose essence and finally 1 teaspoon of almond flavoring or extract. Whisk everything thoroughly.

: Gradually add wet ingredients to dry ingredients or vice-versa. Mix everything together thoroughly.

: Now add 1/2 cup or 20-30 g of funfetti sprinkles to this cake batter and fold it all in.

: Pour this cake batter into a greased cake tin(4 inch). Bake it in a preheated oven at 350 degrees Fahrenheit for about 30-40 minutes or until the tip of a toothpick comes out clean when you insert it in the center of the cake.

Step 4
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Prepare Chocolate Ganache And Buttercream Frosting

: Take 225 g of white chocolate chips in an empty bowl and melt it using either double boiler method or a microwave. Once fully melted, pour into it 2 tablespoons of cream/milk and give a good whisk. Let it cool down and then cover with a cling film. Make sure that cling film touches the entire surface of the chocolate mixture. (This will prevent condensation and even setting of the ganache.)
Now refrigerate this chocolate mixture for about 2-3 hours or more to set it as ganache. When it's done divide this mixture into three parts as per need for spreading in between cake layers.

(Note: Ganache is a thick and creamy chocolate liquid that has firm chocolaty after taste. It helps to balance the flavors in the cake especially if the cake sponge is low in sugar. You can also use other spread options like nutella or fruit jam in the cake.)

: To make butter cream frosting, put softened butter in a large mixing bowl. (Tip: Leave the butter out at room temperature way in advance or place near stove or oven to speed up the softening process.)
Whisk the soft butter at medium to high speed and then add powdered white sugar. Also pour in a teaspoon of vanilla extract (optional) and 1-2 teaspoon of cream/milk. Whisk everything thoroughly until you get soft and firm white peaks on the tip of the whisker.
You can refrigerate the buttercream until needed for icing or frosting the cake. Just give a quick whip using electric whisker before you start using it.

Also, divide the buttercream into different bowls as per need for using in three different layers of the cake.

Step 5
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Assembling and Icing all the Cake Layers

: Carefully cut the each cake sponge into two equal halves, once completely cooled down. We will now spread chocolate ganache evenly between each cake layer. For chocolate cake, I used blue coloring gel (wilton) to make sky blue chocolate ganache. For middle cake, I used green coloring gel to get leaf green chocolate ganache. And finally for top layer, I used red red coloring gel to get rose colored chocolate ganache. (Tip: I would recommend using small amounts of gel coloring initially, since they are really pigmented. If you want darker hue, then gradually add more. Also, make sure to use cooking friendly gloves while dealing with gel colors.)

: Once the chocolate ganache part is done, we will now begin icing part. For icing each cake layer, prepare colored buttercream frosting in desired color base. You can see in images what colors I used but you can always go on different shades of colors used here. Also, try even out the buttercream frosting on each cake layer as much you can. I used Baker's Cutter/Icer by Martha Stewart for this purpose. I have linked this item above before instructions.

: For middle green layer, I covered that entire cake in green colored coconut flakes. For this, add coconut flakes to a big ziplock bag and add green coloring gel to it. Then give thorough mix. This is only one task that took some time to get the desired output. Basically, you try whatever method to get the color fully mixed in. I even used rolling pin to roll over the bag and an electric blender to blend the color in. But make sure not to turn the texture of coconut flakes powdery. When the flakes are done, cover the whole cake evenly with it.

: To assemble the cake, make sure that your cake server or stand is sturdy enough. Cut the cake circles or base boards in the exact size of each cake layer. For this, simply use the base of cake tins used for each layer. Spread a little frosting (ganache/buttercream) on each cake circle and then carefully place the cakes over cake circles. (Note: You can do this step before icing each cake layer. Whatever convenient for you.)

: We are now going to insert straws or cake pop holders into each cake layer to make sure that cakes do not sink into each other. Insert not more than four straws or holders and place them in such way that the cake layer above falls right over it. (Precisely) If the straws are longer in length and protruding out of the cake, then simply lift a little bit and snip away the unwanted part. Insert the straws or holders fully in and then with great care or steadiness, place cake layers over each other. You can keep the cake into the fridge and get some rest. (I actually started cake decoration the next day since I was too tired to work anymore.)

Step 6
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Cake Decoration

This is one area where you can use your own imagination and creativity. But here are some of guiding techniques:

: I used wilton's color swirl cake and 1M tip to pipe out beautiful ocean waves on the base layer.

: To make Te Fiti heart design, I first carved the swirl pattern with the tip of paint brush. You can use any object with small width to do this job. Then I covered the design using green colored ready to use icing pen by wilton.

: Next, I covered the top layer with funfetti sprinkles. Then using wilton's leaf tip and rose flower tip from my Russian piping tips collection, I piped out pink-red roses and green leaves on topmost layer.

(Note: I saw many you tube videos how to pipe out buttercream flowers and would suggest you to practice doing that, before you actually pipe out some on your cake.)

: I used brown sugar at the base of the cake to give that beach effect. To make canoe, cut 2 chocolate rolled wafers in two thirds and place in descending order over the waves. For the sail, I used a cutout from Moana Printouts that I have linked above in a PDF file before instructions. Make sure to check that.

: I used some fresh strawberries as garnish on middle layer. With the help of toothpicks, I was able to give gravity effect to the cake. Since the movie Moana is very Nature inspired, I decided to stick with same elements in the cake.

: Finally, I used edible white and blue sugar pearls on the waves.

: As a final touch right before cake cutting ceremony, I placed some Moana toy figurines which completed the entire look of the cake. The kids really enjoyed seeing the real toys on the cake, plus it saved my energy sculpting fondant figurines which in my opinion are a complete waste and unhealthy too.

Step 7
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General Notes:

1. When making 3-tiered cake, the base layer has to be hard enough so that above layers don't sink into it. That's why i maintained the ratio of oats flour accordingly.

2. When placing cake layers above each other, be super cautious or take help from someone who can guide you with the placing.

3. It is a good idea to prepare the cake a night prior to scheduled birthday party. I started working on the cake two days before party. I made all the three cake layers and did icing part on first day. But cake decoration was done the next day. However, the total time that took me to prepare this cake is what has been mentioned in total cooking time section.

soulfulp

I love cooking healthy food that not only nourishes the mind and body, but soul too. Give the gift of both, health and taste to yourself and your loved ones.

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Ingredients

Adjust Servings:
520 g + 2 Tablespoons Oats Flour
330 g Plain White Flour
50 g Cacao Powder
1 Tablespoon+1 Teaspoon Baking Powder
6 Ripe Banana
110 g Coconut/Date Sugar
3 Eggs
250 ml olive oil
3 Tablespoon Buttermilk
150 ml Coconut Oil
3/4 of 400 ml Can Coconut Milk
1 Tablespoon Honey/Maple Syrup
225 g White Chocolate Chips
40-60 g(as per your liking for color & sweetness) Funfetti Sprinkles
3 packs Unsalted Butter
200 g White Powdered Sugar(super fine)
4 Tablespoon Cream/Milk
2 Teaspoon Vanilla Extract
1-2 Teaspoon Pineapple Extract/Pina Colada Flavour
1 Teaspoon Rose Essence
1 Teaspoon Almond Extract/Flavor
A pinch for every cake batter(to balance flavors) Sea Salt
Approximately 150 g Coconut Flakes
As per need for cake decoration Graham Crackers/Brown Sugar
As per need for cake decoration Strawberries
As per need for cake decoration Chocolate Rolled Wafers
As per need for cake decoration Edible Pearls(Blue & White)
Blue, Green, Red, Yellow, Pink Edible Food Colors/Gel colors
previous
Blueberry Oatmeal Muffins with Raspberry-flavoured Cream Cheese Frosting
next
Upside-down Carrot Pan Pie

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