Tiny Tall Cakes Recipe 395

MINI VANILLA CAKE

Steps:

• Preheat the oven to 350, and spray a 6" round cake pan with 2" sides with cooking spray. Line the bottom of the pan with a round of parchment paper.
• In a medium-size bowl, beat together the butter and sugar with an electric mixer. Beat very well, about 1-2 minutes.
• Add the egg and vanilla, and beat until well-combined, about 15 seconds.
• In a small bowl, whisk together the flour, salt and baking soda. Add half of the this to the batter and beat for just a few seconds before stirring in half of the milk and vinegar. Continue beating. Add the remaining dry ingredients and beat, and then stir in the remaining milk.
• Scrape the batter into the prepared pan, smooth out the top, and bake on a small sheet pan for 37-39 minutes, until a cake tester comes out clean.
• Let the cake cool on a wire rack in the pan. Carefully remove it from the pan, pulling away the parchment paper once it has cooled.
• To make the buttercream, beat the butter in a medium-size bowl with an electric mixer until light and fluffy. Add the powdered sugar, vanilla and heavy cream, and beat until light and fluffy. If the mixture seems too stiff, add a splash more heavy cream.
• Use a little more than half of the buttercream to frost the cake. If you made the cake ahead of time and frozen it, it's best to apply a crumb coat of buttercream before applying a second layer.
• Place the remaining 1/4 of the buttercream in a piping bag fitted with a 1M tip, and pipe roses along the outside edge of the cake. To make a rose, pipe a spiral shape, starting inside of moving around the center.

TINY TALL CAKES RECIPE - (3.9/5)

Steps:

• CAKE: Prepare one box cake mix batter. Butter and flour three clean 4 inch diameter cans (we used 28 ounce tomato cans). Divide batter among cans place on a baking sheet and bake at 350° F until cake springs back when touched in the center, 30-35 minutes. Cool completely. Remove from cans by running a knife around the edge and tapping gently (you can cover them with plastic wrap and chill in the fridge for 5 hours or up to 3 days for easier cutting). Cut cakes into layers about 1/2-inch thick, discarding the domed top. Spread each layer with meringue buttercream. Stack to make cakes of different heights. Smooth a thin layer (a crumb coating) of buttercream all over each cake and chill for 30 minutes. Frost again with desired color of buttercream, smoothing sides and top. Decorate with piped designs. MERINGUE BUTTERCREAM: Whisk together egg whites and sugar in a heatproof mixing bowl over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers - you shouldn't feel any sugar crystals. Transfer bowl to the mixer stand with whisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 min. Reduce speed to medium high and add butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Add vanilla. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth. Makes 10 cups.