I really like the idea of baking, frosting and decorating cakes but I rarely have the chance to do that. Social gatherings rarely happen and baking a large cake for the two of us is not a good idea. My partner is not a big cake fan so he usually eats no more than a small piece. I, on the other hand, am a big cake fan but I am not supposed to eat much sugar so I don’t allow myself to eat more than a small piece. Surprisingly many of my colleagues and friends follow some kind of a special diet and they usually nag that I corrupt them with cakes and stuff. So what am I supposed to do with a big cake in the fridge?
I found the solution to my problem: Mini cakes. They are cute, fun to make, easy to decorate and a perfect dessert for two.
There are a few different ways to make a mini cake depending on your equipment. You can bake a larger cake and then use a round cookie cutter to cut it in smaller pieces. You can bake a cake in a tin like this and then slice it. Or finally you can bake small individual cakes.
I chose the last method because I already had some 10 cm tart tins. As you will see in the photos I only filled ½ way. The diameter of the tins increases slightly while moving from the bottom up and I wanted the sides of my cakes to be straight.
I found some fresh blackberries at the market and they looked so cute in their small green paper box that I could not ignore them. I knew I wanted to bake a mini cake and I knew I wanted to use those blackberries. So, I decided to make a mini lemon cake with blackberry cream cheese frosting. To make the lemon cake I adapted a vanilla cupcake recipe from this book. For the frosting I used low fat cream cheese and blackberry puree. I did not add much butter or sugar so it was somehow runny while decorating but it set really well in the fridge.
For the lemon cake (I baked 4 10cm cakes in tart tins)
90g all purpose flour
3g (1/2 tsp) baking powder
45g butter melted and cooled
1 egg white (the egg white of a medium sized egg weighs aprox. 30 gr)
½ tsp vanilla extract
1 tsp lemon juice
Half a lemon zest
For the frosting
100g cream cheese (I used low fat)
3-4 tbsp powdered sugar
1 tbsp of milk
2 tbsp of butter (room temp)
Extra blackberries for decoration
For the cakes
Slightly grease four 10 cm tartlets and dust with flour. Set aside.
In a bowl shift flour and baking powder. Add sugar. This is the dry mixture. Set aside.
In a small bowl or glass mix butter, egg, vanilla extract, lemon juice and lemon zest. This is the liquid mixture.
Mix the liquid in the dry mixture and whisk until combined.
Share the mixture between the pans and bake in a preheated oven at 160º Celsius (top and bottom heat) for 25 minutes.
Remove from the oven.
Let the cakes in their tins for 5 minutes and then place them in a rack to cool completely before frosting.
For the frosting
Blend blackberries and strain the puree to remove the seeds. Set aside.
Heat the milk in the microwave oven. Mix in powdered sugar and stir until fully dissolved. This is optional. I do not like sugar grains in frostings so I dissolve the sugar in warm milk but you can omit this step.
In a mixer cream butter. Add the cream cheese and the milk mixture and mix until well combined.
Remove 1/3 of the frosting in a bowl. Place in the fridge to set slightly.
Add blackberry puree in the remaining frosting and mix until well incorporated. Place the blackberry frosting in the fridge to set slightly.
Place a lemon cake on top of a plate and frost it with the blackberry flavored frosting. Repeat until you have used all four lemon cakes.
Cover the top layer with the white cream cheese frosting.
Use the white cream cheese frosting to cover slightly the crumb around the edges.
Start from the bottom covering the cake with the blackberry frosting and continue with the white one.
This video from Sweetapolita is very helpful.
I had little success achieving a perfect ombre look but I will continue practicing.
Decorate the top of the cake with fresh blackberries.
This post is also available in: Greek