Mini Cake





March is approaching bringing the most beautiful of the seasons. I’m really anxious and excited for Spring starts. The flowers and colors are the great inspiration for my creations.

I was looking some flowers photos and I found this white hydrangea with pink edges. I took this photo last year during my visit to the Cleveland Botanical Garden. So, while I am still waiting for Spring, I decided to use this gorgeous flower as my inspiration.



Beyond this pretty sugar hydrangeas, we have a mini cake, which is also decorated with gum paste roses. I used my delicious white chocolate cake recipe and vanilla buttercream as filling and frosting.



White Chocolate Mini Cake


White Chocolate Cake
(Makes three 4,5-inch cakes)

½ cup (1 stick) unsalted butter, melted
½ cup granulated sugar
1 cup all-purpose flour, sifted
1 teaspoon baking powder
2 whole large eggs, room temperature
¼ cup whole milk
1 teaspoon pure vanilla extract
160g/ 5.64 ounces white chocolate

Grease cake pans. Preheat the oven to 350 degrees F.
Place the eggs and sugar in a stand mixer bowl and beat with the paddle attachment until fluffy and pale yellow in color. Meanwhile, heat the milk in a saucepan over medium heat. Bring just to a boil and then add the white chocolate. Whisk until smooth. Place the white chocolate and milk mixture over the eggs and sugar and beat for a minute. Add the vanilla and mix until combine. Fold in the flour and baking powder with a rubber spoon until just incorporated (don't overmix). Fold in the melted butter.
Fill each pan with batter. Bake for 30 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.


Buttercream
(from Jamie Magazine Issue 29)

375 unsalted butter, softened
1 vanilla pod, split and seeds scraped
1 tsp vanilla extract
600g icing sugar, sifted

Beat the butter, vanilla seeds and extract until smooth and glossy. Add a few tablespoons of icing sugar and bet again until smooth. Gradually add the rest of the icing sugar, beating until smooth each time.