My daughter is off to kindergarten in September and there was a nice send off at her preschool yesterday. She let me know that she wanted a graduation hat bento, but it was a potluck event so I needed to make a hat for the group. (I brought a big bowl of watermelon on the side too.) This hat is full (adult) size and is carved out of one chunk (the top and base are connected). I used fondant cookie cutters for the letters and numbers– those are honeydew melon. By the end of the party the other watermelon was gone and no one had cut into this, so I went over and chopped it up so it would get eaten.
When my kids get invited to birthday parties, I always make them cupcakes, or a cake to share with the everyone (because the birthday cake is sure to be made with gluten and dairy). Needless to say I make a lot of cakes, which is fine with me– I think it is fun. My friend gave me the heads-up that she was having a Hello Kitty cake at Amani’s party, so I made Hello Kitty’s bunny friend.
My kids and I like this frosting. But, to be honest, it might not pass as frosting with a traditional crowd, as it isn’t super sweet. I love it on carrot cake.
Coconut Frosting Recipe
1 cup raw cashews
1 cup shredded coconut
1/4 cup coconut milk (canned, full fat, stirred)
1 teaspoon vanilla extract
1/3 cup raw agave nectar, or more to taste (honey or maple syrup would be fine)
1/2-1 tablespoon coconut flour
Beet juice for pink
Turmeric powder for yellow
Cacao powder for brown
Soak the cashews and shredded coconut in cold water for 3 hours. Drain and rinse in a sieve.
Puree all of the ingredients except the coconut flour until slightly chunky or smooth (to your preference). Add coconut flour as needed to thicken the frosting. I will thicken more if refrigerated too.
Color the frosting (if desired). Turmeric powder can change the taste a bit– but is a nice addition to carrot cake. Use a little or lot of beet juice for pink or red. (Boil a few beet shavings in a bit of water to get the beet liquid.)