I like the mini things. They are so damn cute you know? It's not just food if-as evidenced my true addiction to baby clothes. (Someone please help me!) I find that everything is better in tiny portions and mini diaper cakes are no exception. They are made by cutting rounds on a cake with biscuit cutter and overlapping them as you would a regular cake. Pretty sweet huh? I think they are great to give someone their own staff or special dessert pie servers spreads for parties.
Speaking of parties, I think they would be exceptionally mild to a baby shower-do you? I thought mini cakes in layers would be adorable on a baby shower spread of dessert and recent blog friends and I throw a * surprise * virtual baby shower for our friend Stephanie who writes the blog Girl Vs. fabulous pastry. I thought these would be perfect cakes. Steph expecting a little girl any day now, and I can not wait for her to join the throws of mommyhood. We met last summer when I was pregnant and Steph hoped. I'm not so secretly imagine these little beauties a dessert spread of real life for baby shower that special girl.
My favorite part of this cake fluffy vanilla bean is that you can actually cook the cake, stamp out rounds, and freeze them until you are ready to use. It is the ideal way to ensure that you have the means to whip a quick personal size cake for someone special at a moment's notice. This is my favorite fluffy white cake and it would be good with almost everything frosting- chocolate, cream cheese, vanilla, etc. Everything is cute (and perhaps more delicious) when mini- I promise!
- 1 ½ cup white sugar
- 12 tablespoons butter, softened
- 3 eggs, room temperature
- 3 teaspoons vanilla extract (or a combo of the extract, the vanilla bean paste or vanilla)
- 2¼ cups all purpose
- 2½ teaspoons baking powder
- 1 of salt
- 1¼ cup whole milk
- ¾ cup butter, softened (1½ sticks)
- 1 ½ cup powdered sugar
- 1 teaspoon of dough vanilla pod (or extract)
- little milk
- 4 strawberries, sliced
- Preheat oven to 350 degrees F (175 degrees C). Grease a jelly roll pan with butter. (Or spray.) Set aside.
- In a medium bowl, beat sugar and butter until creamy. Beat the eggs, one at a time, beating on high speed for about 3 minutes, until fluffy and pale consistency. Stir in vanilla.
- Combine flour, baking powder and salt and add to butter mixture in three batches, alternating with the milk, starting and finished with the flour mixture. Do not over beat the batter.
- Pour the batter into the prepared mold evenly, smoothing with the back of a spoon.
- Bake for 25-30 minutes in the preheated oven, or until golden. Cool in the pan for 5-10 minutes, then transfer to a cooling rack
- high speed Whip butter until fluffy. Add the powdered sugar and continue beating until smooth. Add vanilla and milk, and beat until creamy consistency and a good spread
- Use a cookie or biscuit round cutter to stamp towers of cake cooling. Spread each layer of icing, add sliced strawberries, then add another layer and repeat. After adding a thin layer of glaze to the whole cake, cold in the freezer before adding a thicker layer of icing.
cake recipe adapted from: All revenue
These beautiful ladies are also on the special virtual shower for Steph. Check their messages below!
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Super Chewy M & M Blondies of Realistic Nutritionist
Strawberry Cinnamon Twist Knots of a kitchen Addiction
shortbread with lemon Salted chocolate Drizzle the lemon Bowl
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sticky pecan hot Buns vanilla sugar
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super Simple sugar Espresso cookies and cream
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Pretty in Pink Buttercream cuts Keep it Sweet Dessert
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