Wednesday, May 2, 2012

Creatives Tuesdays: DIY Mini Cakes

Ola ola sweets! Its been an awesome week for us and we hope yours as fab too! This weeks' DIY Creatives, we'd like to share (Credits to Wedding Chicks) on how to make these delicious little treats which is perfect for any celebration. One thing we adoreeee on having these scrumptious treats is the size factor you would like to use them as individual little treats for your wedding desert table. Small sizes is the new trend nowadays with smaller sweets was introduced such as cupcakes, macaroons, popcakes etc. Guests can indulge their fave dessert without worrying the calories intake! (Way to go; to diet & have your cake right?) Do serve these lovely mini's and guests would be wowed! We love pink and orange so we made a tasty raspberry and orange zest cream cheese frosting. Let's get ready for mini-baking session! Read on learn how to make mini cakes.

Initial step

Let's begin by putting on your favorite apron and preheat the oven to170 degrees celcius. Butter and flour 2 mini cake pans. Let's begin to learn how to whip up some delicious mini cakes!

Making the cake  

What You Need

1 1/2 cups All purpose flour
1 1/2 cups cake flour
1 TBS baking powder
1/2 tsp salt
1 TBS ground cinnamon
2 sticks unsalted butter, softened
1 3/4 cup sugar
4 eggs, at room temperature
2 tsp vanilla extract
1 1/4 cups whole milk

Step 1

Sift together the AP flour, cake flour, baking powder, salt and cinnamon in one big bowl. Using an electric mixer with the paddle attachment, cream the sugar and buttter together on medium high speed until pale and fluffy. Then, add the eggs one at a time and then the vanilla.

Next starting with the dry ingredients alternate in three batches with the milk. Mix until combined being careful not to overmix. You should have a smooth batter until lump free. Bake for 25-30 minutes. Allow to cool in the pans for 10 minutes before removing.

Making the frosting

Raspberry Cream Cheese Frosting

1 1/2 sticks unsalted butter, softened
4 oz cream cheese, softened
3-4 cups powdered sugar
5 oz fresh raspberries
tsp vanilla extract

Orange Cream Cheese Frosting
1 8 oz packages chilled cream cheese
4 Tbs unsalted butter, room temperature
1 cups powdered sugar 2 tsp grated orange zest
1/2 tsp vanilla extract
3 Tbs cup chilled sour cream

Step 2

For Raspberry Frosting Method:
Combined all ingredients in a food processor and blend until smooth.

For Orange Cream cheese Frosting Method:
Using an electric mixer, beat cream cheese and butter until well blended. Beat in sugar, the orange zest and vanilla. Beat in sour cream. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes

Step 3

Once the cakes have cooled completely. Using a serrated knife carefully cut off the tops of the cakes. Make a three layer cake fill each layer with either frosting. Ice the whole cake with a thin layer and chill until hardened. Once the cakes have hardened finish icing with a generous amount of frosting. Enjoy!

Moderated by Songket Affairs, Source: Wedding Chicks

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