Tuesday, February 19, 2013

How to Make a Mini Layer Cake

how to make a mini layer cake
Anytime I'm in a bakery assessing the goods, the tall frosted layer cakes are the first thing to catch my eye. They're simple (who doesn't like cake and frosting?) yet elegant. These mini layer cakes I made for Valentine's Day would be fun to bring to a dinner party and are a cute alternative to cupcakes. Here's how to put them together...

best vanilla sheet cake
1. In a 9x13 rectangular baking sheet with rolled edges, bake vanilla mayo cake (recipe below) and allow to cool completely. 

punch out cake layers
2. Using a round biscuit cutter, punch out as many circles as possible from the sheet cake and set aside. These will be your cake layers. 

pink frosting layer cake
3. Frost the top of the first cake layer. (cream cheese frosting recipe below)

mini layer cake
4. Place another cake layer on top and repeat with frosting. 

pink mini layer cake
5. Keep adding layers and frosting to reach your desired number of cake layers.

You could use any cake or frosting recipe, but if you're looking for something moist and delicious, I'd highly recommend my favorite vanilla mayo cake recipe. I also found the perfect cream cheese frosting recipe which is light and fluffy. The best part is that it's not too sweet and uses way less sugar than most other recipes. I'm never using another cream cheese frosting recipe ever again!

2 cups flour
1 cup sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 Tbsp instant vanilla pudding powder
1 cup cold water
1 cup mayo
1 tsp vanilla
zest of 1 lemon

Sift together the dry ingredients. Add 1 cup cold water, 1 cup mayonnaise and 1 tsp vanilla. Beat until well combined. Stir in lemon zest. Pour into 9x13 rectangular baking sheet. Bake at 350 for about 22-23 minutes or until a toothpick inserted in the middle comes out clean.

Whipped Cream Cheese Frosting
From Not So Humble Pie

Yields enough to frost a 8" or 9" double-layer cake or 3-4 mini layer cakes

1lb (16 oz) full fat cream cheese, softened but still cool
1 1/2 cups powdered sugar
1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)
1 teaspoon vanilla bean paste or vanilla extract

Sift the powdered sugar and add the cream cheese and vanilla to a large bowl. With an electric mixer, beat them thoroughly until fluffy and completely smooth/lump-free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.


Elissa Emoto said...

YUM. This looks so cute AND delicious. Thanks for sharing!


Sobrina Tung said...

I hope you get a chance to try them the next time you're in the mood for something sweet :)

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