Our last few posts have focused on “healthier recipes”, and so now for something completely different! On Sunday we hosted another one of our mini cake workshops and it was a big success. We’re sharing the recipe for the cake and icing we used.
If you’re interested in making a mini cake, simply cut 2 small pieces (equal in size) from the larger cake. Put icing between them like a sandwich and then mask the entire cake. We covered our mini cakes in fondant after that and decorated them.
Traditional White Cake
2 ¾ cups of sifted cake flour
4 tsp of baking powder
¾ tsp of salt
4 egg whites
1 ½ cups of white sugar
¾ cup of butter
1 cup of milk
2 tsp of vanilla extract
1 batch of royal icing
1. Measure sifted flour, baking powder and salt, sift three times together
2. In a mixing bowl, beat eggs whites until foamy. Add ½ cup of sugar gradually, and continue beating only until meringue will hold in soft peaks.
3. Cream butter or margarine. Gradually add remaining 1 cup of sugar and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue and beat thoroughly into batter. Spread batter into cake pans which have been lined on the bottom with parchment paper.
4. Bake at 450 degrees for 30-35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to wire rack to finish cooling.
5. Once cool, use a heart shape cutter to cut out your valentines hearts and then cover with buttercream icing. Cover entire cake in buttercream and fondant.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Gradually add milk; beat at medium speed until light and fluffy.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.