Baking - Cakes - Dessert

Mini Layer Cakes

October 1, 2015

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One of my best friends, Bec, crushed my dreams this past weekend.

You see, Bec’s boyfriend asked her to marry him. On a cheesecake. Right?! Amazing.

My feelings went like this: yayayayayayay. I am so bloody happy for them.

So, here’s the dream crushing part: there’s going to be no engagement party. Which means no baking from me. Can you hear the actual dreams being crushed?

I decided to turn this sadness into cake and went ahead and made them some mini cakes for a make-shift dessert table.

I am definitely not using the term make-shift lightly. The cakes sorta fell in the car on my way to Bec’s house and were eaten over the kitchen bench after a delicious dinner at The Old Library in Cronulla. Make. Shift.

All is not lost though, my other best friend got engaged, too. I am in literal dessert planning mode most of the time. And she doesn’t even know it yet.

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OK, on to the cakes. There is a vanilla sponge with buttercream and fresh raspberries. Plus, a chocolate mud cake with salted caramel frosting and salted caramel in the layers. Both were very happily received, obvs.

So how did I make these babes?

Vanilla Sponge with Fresh Raspberries

I made one batch of a super easy sponge using the recipe below. I baked it in a 20 x 25cm slice tin and wrapped it immediate in cling wrap and placed in the freezer, ’cause Molly Yeh told me to.

After the cake is frozen, I cut out as many rounds as I could with a 5cm cookie cutter. I got 8 rounds, annoyingly. This meant I had enough for two 3 layer cakes and one 2 layer cake. DW, I totally ate that two layer cake.

The layers were sandwiched together with Kaitlin’s Italian Meringue buttercream which is basically life chnaging. I made 3/5’s of a batch. No, you’re not reading that wrong. I used 3 egg whites and 150g of sugar and it worked fine. I halved it and coloured one with pink food colouring. The other half was used for the chocolate cake.

I piped the top with more buttercream and topped the cakes with fresh raspberries even though they are eleventy hundred dollars a punnet right now.

Chocolate Salted Caramel

I made a half batch of this cake but you could make any chocolate cake you like. I actually have a new chocolate cake recipe that I am posting soon. It would be amazing here.

Same deal, I baked it in a 20 x 25cm slice tin for about 20 minutes. Froze it then cut out the rounds with a 5cm cookie cutter.

I swirled through about 2 tablespoons of my salted caramel though the remaining half of the buttercream. I piped a dam on two of the layers and filled it with a teaspoon of salted caramel.

The cakes were topped off with a swirl of salted caramel buttercream and BOOM. You’re a regular mini layer cake maker.

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Vanilla Sponge Cake

Ingredients

  • 3 eggs
  • 100g plain, cake flour
  • 75g caster sugar
  • 50 g butter, melted
  • 1 tsp vanilla bean paste

Method

  1. Preheat the oven to 180 degrees Celsius and line a 25 x 20cm slice tin.
  2. Place the eggs and sugar in the bowl of an electric mixer and beat on high until thick, pale and fluffy.
  3. Remove the bowl and fold through the flour, butter and vanilla.
  4. Pour the batter into the tin and bake for 15-20 minutes or until cooked through.
  5. Use however you like. If it’s for these cakes- wrap in cling wrap and freeze until needed.

Note: Double the recipe for a 25cm sponge.

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15 thoughts on “Mini Layer Cakes

    1. erinmadethis Post author

      Yes you can! DO IT!

      It was a mud cake recipe, so I can see why. Layered brownie cake though…

      Reply
  1. Isabel

    Oh my goodness Erin, you are seriously amazing. I wish you were my friend that baked such things for me! Although, I also did not have an engagement party, so I would have been a dream crusher too. x

    Reply
    1. erinmadethis Post author

      Ha, engagement parties seem to not be the go anymore, right?

      I just want to make these all the time TBH, no excuse needed.

      x

      Reply
  2. Claudia Brick

    These are seriously the cutest little cakes ever!! And yay for 2 flavours and endless combinations – perfect size to be able to try both (at least I would!). Can’t wait to see what you dream up for your next friend’s engagement party! X

    Reply
  3. Pingback: The Friday List

  4. e

    could you clarify the recipe for the chocolate caramel layer cakes? there wasn’t like an ingredient list or anything. thanks!

    Reply
    1. erinmadethis Post author

      Hello! I didn’t include a recipe for the chocolate cake but I linked the recipe I used. Just make your fave chic cake recipe in a slice pan and there you go! I also described how I made the salted caramel buttercream above! Jealous of your mini cake planning!

      Reply

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