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Mini Versions of Popular and Famous Cakes!

September 3, 2017

Helllooo there! Today we have round two of mini cakes, and this time we’re taking on some of the most popular and famous bakes out there! I had lots of fun baking up and decorating these guys, and I hope you enjoy them!

Supply List — some helpful stuff for making these

  • Mini Cake Pan — this might technically be mainly for chocolate, but it’s oven-safe and great for cake too!
  • Candiquik — this is my FAVORITE for dipping/drizzling/etc. You do have to color it yourself with oil-based food color since it only comes in white and chocolate, but I promise you it is 1000000o% worth it! It’s perfect melting consistency right out of the package, and there’s no need to add canola oil or paramount crystals to thin it. And it comes in a microwave-safe tray. And you can usually find it at Safeway and Target in the baking aisle. Need I say more? ?
  • Oil-based food color set — for coloring the Candiquik
Print Recipe
 Small Batch Yellow Cake
Servings
mini cakes
Ingredients
Servings
mini cakes
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a microwave-safe jug, melt together butter and milk in the microwave. Mix in vanilla extract.
  4. Pour wet ingredients into the dry ingredients and mix to combine. Pour into ungreased cake mold and add in mix-ins (cocoa powder, food color, sprinkles, etc.) if desired. Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean.
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Cakes

How to Make a Giant Rainbow Unicorn Donut!

August 8, 2017

Today we’re making a GIANT Rainbow Unicorn Donut Cake!! ? What can I say — it’s delicious, colorful, giant, and it looks like a unicorn! Re-create it at home and I promise it’ll be the cake of your dreams ?

Giant Donut Pan

Help my donut stuck to the pan!

Me too girl!! This happened to me last time I used the pan too. ? Next time, I’m going to grease the pan and then line it with strips of parchment paper. Crossing my fingers that’ll help! But otherwise, it’s not too terrible to gently pry it out with your hands.

^Here’s a pitiful attempt to illustrate what I mean by “strips of parchment.” Nonetheless, I hope it gets the point across ?

Print Recipe
 Giant Rainbow Unicorn Donut
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a separate bowl, cream together butter and sugar. Beat in eggs, one at a time, beating after each addition. Mix in vanilla extract.
  3. Alternate adding wet and dry ingredients to butter mixture, beginning and ending with dry ingredients.
  4. Divide batter between 6 separate bowls and color red, orange, yellow, green, blue, and purple. Alternatively, you could substitute the red with hot pink for a brighter look.
  5. Scoop batter into greased donut pan that's been lined with strips of parchment paper. Swirl with a butter knife, then bake for 18-20 minutes.
  6. Let cool in pan for 10 minutes, then level with a serrated knife. Flip cakes out onto a cooling rack and let cool completely before decorating.
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Cakes

How to Make a Pusheen Donut Cake!

July 16, 2017

Today we’re making a Pusheen and donut inspired cake that’s the perfect special occasion treat!

Pusheen Template


Print Recipe
 Pusheen Donut Cake
Servings
Ingredients
Funfetti Cake
No-Spread Sugar Cookies
Royal Icing
White Chocolate Drip
Servings
Ingredients
Funfetti Cake
No-Spread Sugar Cookies
Royal Icing
White Chocolate Drip
Instructions
Funfetti Cake
  1. Preheat oven to 350 degrees F. Grease three 6” cake pans with cooking spray
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream together the butter and sugar. Mix in eggs, beating after each addition. Add in vanilla and combine. Alternate adding dry ingredients and milk, beginning and ending with the dry. Fold in sprinkles.
  4. Divide batter between the three pans, then bake for 30-35 min.
No-Spread Sugar Cookies
  1. In medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract.
  3. Add dry ingredients to wet ingredients in two additions. Divide dough in half and wrap each half in plastic wrap. Refrigerate cookie dough for at least 30 minutes in the refrigerator or until firm.
  4. Generously flour work surface and roll out cookie dough until 1/4" thick. Cut out desired shapes and transfer to a parchment paper lined baking sheet. Bake for 9-11 minutes or until bottom of cookies are golden brown.
Royal Icing
  1. In a large bowl, whisk together meringue powder and powdered sugar. Add in 1 1/2 T water and mix with a hand mixer for at least 5 minutes. Add more water as needed and color with food color. For brown icing, use a mix of cocoa powder and orange food color. Without orange food color, icing may look too gray-brown. The orange warms up the color nicely!
White Chocolate Drip
  1. Heat heavy whipping cream in the microwave until it begins to simmer. Spoon in white chocolate chips and let sit for 5 minutes to melt slightly. Mix until fully incorporated (may need to microwave slightly more). Add white food color if desired, and mix in more melted white chocolate if necessary.
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Cakes