How To Make Mini Cakes
What You Need
11/2 cups All purpose flour
1 1/2 cups cake flour
1 TBS baking powder
1/2 tsp salt
1 TBS ground cinnamon
2 sticks unsalted butter, softened
1 3/4 cup sugar
4 eggs, at room temperature
2 tsp vanilla extract
1 1/4 cups whole milk
Sift together the AP flour, cake flour, baking powder, salt and cinnamon. Using an electric mixer with the paddle attachment cream the sugar and buttter together on medium high speed until pale and fluffy. Add the eggs one at a time and then the vanilla. Next starting with the dry ingredients alternate in three batches with the milk. Mix until combined being careful not to overmix. You should have a smooth batter lump free. Bake for 25-30 minutes. Allow to cool in the pans for 10 minutes before removing.
Make the frosting.
Raspberry Cream Cheese Frosting
1 1/2 sticks unsalted butter, softened
4 oz cream cheese, softened
3-4 cups powdered sugar
5 oz fresh raspberries
tsp vanilla extract
Combined all ingredients in a food processor and blend until smooth.
Orange Cream Cheese Frosting
1 8 oz packages chilled cream cheese
4 Tbs unsalted butter, room temperature
1 cups powdered sugar 2 tsp grated orange zest
1/2 tsp vanilla extract
3 Tbs cup chilled sour cream
Using an electric mixer, beat cream cheese and butter until well blended. Beat in sugar, the orange zest and vanilla. Beat in sour cream. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes.
Once the cakes have cooled completely. Using a serrated knife carefully cut off the tops of the cakes. To make a three layer cake fill each layer with either frosting. Ice the whole cake with a thin layer and chill until hardened. Once the cakes have hardened finish icing with a generous amount of frosting. Enjoy!