These little cakes appear to be two layers. However it is the small mini pan that gives this illusion. Think in terms of the new cupcake trees that have become ever popular. Placing these mini cakes on the tree create the wedding cake or in additional to the cake for larger weddings. They can be used at bridal showers as well. Accenting with the brides colors of her party, the cakes can be any flavor or several flavors that you prefer.
Here is one quick recipe that will be a crowd pleaser.
For more information contact Susan Teston at InspirationalRecipes@gmail.com.
“Happy Cooking!!!”
INGREDIENTS
14 Tablespoons (1 ½ sticks unsalted butter)
3 ¼ Cups Sifted Cake Flour
1 ½ Tablespoons baking powder
½ Teaspoon Salt
1 Cup Plus 2 Tablespoons Milk
1 Tablespoon Pure Vanilla Extract
1 ¾ Cups Sugar
5 Large Egg Whites, at room temperature
DIRECTIONS
Preheat oven to 350°.
Brush cake pans with butter on the sides and line the bottom with parchment or wax paper. Dust sides with flour, tapping out any excess. Set aside.
Whisk together flour, baking powder, and salt into a medium bowl; set aside.
In electric mixer bowl cream butter until pale and fluffy
Add sugar in a steady stream; mix until pale and fluffy
Reduce the speed to low. Add the flour mixture in three additions, alternating with the milk mixture, and beginning and ending with the flour; mix just until combined.
In a clean bowl, whisk the egg whites just until stiff peaks form. Fold one third of the egg whites into the batter to lighten.
Gently fold in the remaining whites in two batches.
Divide the batter among the prepared pans; smooth the tops with an offset spatula.
Firmly tap the pans on a work surface to release any air bubbles.
Check the baking times on the Cake Pan Chart for baking times.
INGREDIENTS
You can make separate batches for the larger layers.
1 Stick Unsalted Butter, room temperature
¾ Cups All Purpose Flour
½ Cup Toast Almonds, ground in blender
½ Cup Hazel Nuts, ground in blender
¼ Cup Cake Flour
1½ Teaspoons Baking Powder
¼ Teaspoon Salt
¼ Cup Granulated Sugar
½ Cup Firmly Pack Brown Sugar
2 Teaspoons Pure Vanilla Extract
¼ Cup Whole Milk
4 Large Egg Whites, room temperature
DIRECTIONS
Preheat tile oven to 350CF. Brush the cake pans with butter. Line each with parchment; butter again, and dust with four, tapping out any excess Set aside.
In a food processor finely grind the almonds and hazelnuts. Sift together the flour, baking powder, and salt into a medium howl. Stir in tile nuts, and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, cream together the butter and sugars until smooth. Add the vanilla. on low speed, alternate adding the milk and the four mixture, mixing well after each addition.
In a clean bowl with a clean whisk, whip the egg whites until soft peaks form. In two additions, fold the egg whites into the batter. Spread the batter into the prepared pans.
Bake the cakes until a skewer inserted into the centers comes out clean. Let cool in the pans on wire racks before unmolding. Store, well wrapped it plastic, at room temperature.
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