Saturday, 16 August 2014

Mini Birthday Cakes

Dear Readers,

I had a small baking disaster the other week.   It was a total faux pas.  I always check my cakes are ready by inserting a metal skewer into the cake and checking it’s clean.  I did this and everything seemed ok.

I turned the cakes out and left them to cool.  Everything appeared ok.  Then I moved the cooling rack and there was a gooey mess on the worktop.  Something had gone drastically wrong.  One cake was now a donut.  It had a gaping hole in the middle.  I panicked.  I’d promised my colleague a birthday cake, now I had half a cake. I tried cutting the remaining sponge in half, but it was too thin to make a whole cake look decent.

Then I spotted scone cutters from a few days previous lying on the worktop.  GENIUS… If I couldn't make one cake, I’d make many.

The moral of this story… sometimes baking goes wrong.  Sometimes we are tired and make a stupid mistake, but it can occasionally be rectified by some quick thinking. 

Anyway, I turned my baking disaster into a series of mini birthday cakes which went down a treat! It’s amazing what some cake cutters and buttercream can do!

The number of cakes you end up with will vary, depending on the size of cutter you use.


Mini Chocolate Birthday Cakes

Ingredients (makes 2 x 8in sponge cakes) 
Mini Birthday Cakes

170g butter
3 large eggs
160g caster sugar
115g self raising flour
55g cocoa powder

To Decorate/Fill

60g butter
100g cream cheese
300g icing sugar
100g milk chocolate
Raspberry Jam

Method

  1. Prepare your cake tins by greasing and lining with baking paper.  Preheat the oven to 190c/170c fan/Gas 5.
  2. Cream the butter and sugar together until light and creamy.  Weigh out the flour and cocoa powder and sift into a separate bowl.
  3. Add one egg into the butter and sugar, along with a spoonful of flour to prevent curdling. Mix until combined.  Repeat the process with the second and third eggs.
  4. Mix should be thick and smooth – if it appears too thick, add a splash of milk and mix to loosen.
    Prepping the cake batter
  5. Split the batter evenly over two tins and bake in the centre of the oven for around 25 minutes or until a skewer inserted into the middle comes out clean.  Cool in tins for 10 minutes then turn out onto a wire rack to cool completely.
    Split the mix evenly in the tins
  6. Whilst cakes are cooling, make your buttercream by adding the butter and 1/3 icing sugar to a bowl, mix with an electric mixer.  
  7. Melt the chocolate in a microwave proof cup for around 1 minute and set aside to cool.
  8. Keep adding the icing sugar until a smooth buttercream is created.  Then mix in your chocolate (it should be cool but not solidified).  Once chocolate is combined, quickly mix in the cream cheese.  It’s essential you don’t over mix as the cream cheese can go runny very quickly.
  9. Once cakes are completely cool, cut each sponge in half through the middle, so you end up with four thin discs.  Using a flat edge round cutter in a size of your choice, cut out as many discs as you can from each sponge.  Ensure you cut out an even amount of discs as you need two for each cake.
    Cutting out the discs
  10. To assemble cakes, use a pallet knife to spread a little buttercream onto the top of one disk, then add a small layer of jam. Sandwich two discs together. 
  11. Pipe a spiral of buttercream on top of each cake, then finish with a decoration of your choice. 
    Mini Birthday Cakes
 I'm entering this recipe into this week's #recipeoftheweek over at A Mummy Too

Link up your recipe of the week

4 comments:

  1. I've had my fair share of baking disasters! I think this was a great save!! They look tasty. I often prefer little cupcakes to a big slab of cake so I think it all turned out for the best! #recipeoftheweek

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    1. Thank you Hayley. I couldn't believe it when half my cake ran through the cooling rack... They went down a treat and at least I know how to make mini cakes now #recipeoftheweek

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  2. Ooh, good save! They look great :) Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I've pinned it to my food board and a tweet will go out shortly :)

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    1. No worries Emily. Thanks for sharing my recipe!

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