Mini Cakes

Picture 44

Cupcakes, and even donuts, are steadily replacing the tiered wedding cake as standard post-nuptial fare. Martha Stewart Weddings’ summer issue offered up the idea of mini cakes, which can be converted to enhance a multitude of occasions. While the magazine recommends a sheet cake, I used a standard cake recipe, leveling off the domed tops with a serrated knife prior to cutting out shapes with biscuit cutters of various sizes. Recipe is below the pictures-enjoy!!

DSC_7902

DSC_7764

Picture 26

Picture 35

Walter Family Chocolate Cake

Ingredients

  • ¾ cup butter, softened (if not at room temp just beat it until creamy)
  • 1 ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • ¾ cup unsweetened cocoa
  • 1 ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 1/3 C water

Directions

1. Heat oven to 350 degrees. Grease and flour two 8” or 9” round baking pans. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, beat on medium speed for 1 minute.

2. In a separate bowl, stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with water, beating after each addition. Pour batter into prepared pans.

3. Bake 35-40 minutes for 8” rounds, 30-35 for 9” rounds until wooden pick inserted in center comes out clean.  Cool 15 min. Remove from pans to wire racks.  Cool completely before frosting.

Buttercream Frosting

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 to 5 drops food coloring (optional)

Directions

1. Beat unsalted butter on high for 1 1/2 minutes. Reduce speed to low and gradually add in confectioners’ sugar. Once combined, turn mixer up to high until ingredients are fully combined.

2. Add vanilla extract and food coloring, and beat an extra two minutes on medium speed.

3. To frost a cake, first spread a light layer, or “crumb coat,” of frosting over each layer of the cake-top first, then sides. Place in refrigerator for 30 minutes. Gently lay the top layer on the bottom, spreading a thin coat of frosting in between the layers if not level (or if desired), and re-frost the cake.

Advertisements

4 comments

  1. What a gorgeous photo spread! You have a wonderful blog Sarah. I really enjoy your content and remarkable layout. A pleasure to visit. :)

    1. Thank you SO much-that made my day! I’ve got to try out that onion dip of yours! Perfect for college football season coming up.

  2. Barbara Paschka · · Reply

    Oh my gosh! These are such cute little cakes. What a wonderful idea. Thank you so much for including the recipe with photos. I am going to try it. Since I am the wedding coordinator at my church, I am going to ask our professional baking contact if she has ever made these as an alternative to a traditional tiered cake. I bet she would love it as an option. Thanks!

    1. Oooh what a fun job (I didn’t know that)! They used fondant in Martha Stewart, so I wonder if she’s used that if she happen to make the smaller versions.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: