Easter Egg Mini cakes
Use this cake recipe with Petit Four Icing recipe for coating. Decorate them very simple with only a royal icing scroll, some piped leaves and a little yellow flower. Sweet and simple but also a bit time consuming.
Ingredients
- Cake Recipe:
- 2 cups (280 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) milk
Preparation
Step 1
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20 cm) square cake pan. Set aside.
In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
Spread the batter into the prepared pan (use Wilton mini egg pan) and smooth the top with an offset spatula. Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in its pan on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Wrap the cake in plastic wrap and refrigerate for several hours or even overnight. The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.