We have already discussed how everything is better when it's mini-right? I mean come ON-mini = cute and I like cute things. So, whenever given the chance to reduce things to itty bitty-proportion I take! This is my favorite pumpkin pie, made with tiny cakes layers 3 inches. I think they are just about the cutest things ever, and it does not hurt that they are also delicious.
I wanted a super-thin layer allows for the cakes, so I poured the dough in a half sheet pan and cut out small rounds with a punch 3 inches. These layers have been frozen and frosted little beauties in layers. Now, this recipe is top notch if you want a full-size diaper cake or even cupcakes. (I tell you that I do every year!) But I made the cake with a special occasion in mind, so I thought of mini cakes individual layer was just the thing.
When you take a virtual baby shower for a dear friend, everything has to be cute do not you think? These cakes are no exception. adorable cakes for a lovely mum to be! My dear friend Lauren Keep It Sweet Desserts is having a baby boy sometimes very soon and that some of its blogging besties decided today was a wonderful day to celebrate. We'll have a party full of mini candy and snacks in honor of our beautiful friend. I can not wait for Lauren to experience the love and joy that is Hood- mom-and I am even more happy to meet her little boy!
Lauren Hope you enjoy your "shower" that we put together for you! (Your life is about to get good!) Xoxo
- 1 cup all purpose flour
- 1 teaspoon of powdered bicarbonate
- ½ teaspoon of baking soda
- ½ teaspoon salt
- ½ cinnamon teaspoon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg soil
- ⅛ teaspoon cloves3 / 8 light brown sugar cup
- 2 large eggs
- ⅜ cup vegetable oil
- A cup of pumpkin puree [1945022ensemble] ¼ cup milk
- 1 8 oz pacakge cheese softened cream
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract (or vanilla paste if you have)
- 2-3 cups powdered sugar
- Preheat oven to 350F. Grease or spray a saucepan half the sheet and line the bottom with parchment, set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and spices. Whisk together and set aside.
- In the bowl of a stand mixer fitted with a spatula, beat eggs and brown sugar for 2-3 minutes or until frothy. Add oil and pumpkin, beat until smooth.
- Gradually add the dry ingredients in 3 batches alternately with milk, beginning and ending with dry ingredients. Do not over mix!
- Pour the batter into the mold of the sheet and use an off-set spatula to spread evenly throughout the pan. (This dough roughly stays where you put, so if it is unevenly distributed, it will probably cook this way.)
- Bake for about 15 minutes, or until cooked through and lightly browned. (The cooked relatively quickly because it is so thin, I would check every minute or 10 minutes so it does not overcook.)
- Let the cake cool and then place a sheet of parchment on your workspace and carefully flip the cake over it. Peel off the parchment.
- When cooling use a cookie cutter to stamp 3-inch rounds on the cake. Freeze the towers until ready to frost
- Whip the cream cheese and butter until light and fluffy. Add vanilla and powdered sugar, a little at a time until the desired sweetness and consistency is reached
- Place one cake round on a piece of parchment and spread 2 tablespoons of frosting on top. Repeat with 2 or 3 other layers, and either leave the sides of the cake presentation or give a layer of crumbs and freeze at all.
- cake crumbs and selection (in my case) caramel pieces!