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!!
Walter Family Chocolate Cake
- 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
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.
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 to 5 drops food coloring (optional)
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.