Looking for an indoor baking activity to keep your mini’s busy? Look no further, these spinach and beet mini watermelon cakes are sure to be a huge hit! They’re cute, colorful, and delicious. As an added bonus, your kids will be eating extra veggies without giving you a hard time!
So, let’s get started!
What you’ll need: Makes 4 Mini Watermelon Cakes
- 1 Healthyish sweet beet baking kit
- 1 Healthyish vanilla bean baking kit
- 4 tablespoons of unsalted room temperature butter
- 8 tablespoons of 2% milk
- 2 teaspoon beet juice
- 3 teaspoons of match powder
- Handful of spinach
Icing: Bon Appetit’s Royal Icing Recipe
- 3 cups organic powdered sugar
- 5 tablespoons meringue powder (instead of raw egg)
- Cold water
- Preheat your oven to 350 degrees
- Grab 2 sweet beet cake mix pouches and 2 vanilla bean cake mix pouches out from your organic baking kits
- Grab 2 small mixing bowls, and add the cake mix into the bowls. One bowl for sweet beet and one for vanilla bean
- Add 2 tablespoons of unsalted butter into each of the bowls
- Add in 4 tablespoons of 2% milk into each of the bowls and whisk well
- Finely chop your spinach and add it into the vanilla bean batter. Blend well.
- Next, you will grab 4 biodegradable baking cups out from your Healthyish baking kits and lightly spray them with cooking spray
- Evenly divide the batter amongst the four baking cups
- Bake for 12 – 14 minutes – once fully baked, allow your cakes to cool
- While the mini cakes are cooling we will make our royal icing
- In a medium sized mixing bowl, add together the powdered sugar and meringue powder
- Next, you will slowly incorporate the cold water until the icing forms stiff peaks
- Split the white icing between two bowls – but be sure to reserve some of the white icing for later
- Add the beet juice to one bowl, mix well
- Add the matcha powder to the other bowl, mix well
- Now that the cakes are cool you will top the sweet beet cakes with the royal icing that has been naturally dyed with beet juice
- And you will top the spinach cakes with the royal icing that has been dyed with the matcha powder
- Grab a small circular cookie cutter and cut the center out of all four mini cakes
- You will take the round portion from the sweet beet cake and gently insert it into the outer portion of the spinach cake
- Using a piping bag, gently squeeze the remaining white icing in-between the spinach cake and the beet cake to form a watermelon rind
- Finally, you will top the mini watermelon cakes with chocolate chips or chocolate sprinkles to give the effect of watermelon seeds
Serve and enjoy!
Author: Sarah Thomas-Drawbaugh
Welcome to the Healthyish Foods Blog. We’re glad you’re here! The purpose of this blog is to provide you with tips and reccomendations on how to live a Healthyish life! We will also provide you with recipes and ideas on ways that you can use your DIY organic baking kits at home.