Sunday, October 24, 2010

Tiny Cake Escape, Part Deux

If you happened to buy three tiny cake pans for the previous tiny cake featured, here is another use for them! I combined several recipes in this cake, and then divided the recipe in 1/3 so that if you are cooking for a small party, the proportions match. If you are cooking for a large party, just multiply proportions by 3.

Tiny Strawberry and Mascarpone Cheese Cake

For Cake:
6 T butter
3/4 C sugar
1 egg
1 C + 1 T sifted cake flour
1 t baking powder
1/4 t salt, generous
1/3 C Mascarpone cheese
1 t vanilla
1/3 C sour cream
2 T cream or milk

For Glaze: 
1 pint fresh strawberries
1 C powdered sugar

For Buttercream Frosting: 
 1 stick of butter
1 package (16 0z) powdered sugar

To Make:

Cream butter and sugar. Sift together dry ingredients: flour, baking powder and salt. Add egg to butter and sugar, and continue to mix on low. Mix together wet ingredients: Mascarpone cheese, vanilla, sour cream, and milk or cream. Add wet and dry ingredients to mixer, alternating, starting with dry and ending with wet. Allow batter to rest for a few minutes while you butter and flour your three tiny (5") cake pans. If you would like, you may also line them with parchment paper.

Fill pans 1/2 full of batter. Bake at 350 degrees, for about 15 minutes. Remember, these cakes are tiny, so keep an eye on them!

To make the glaze, place sliced strawberries and 2 T water in a pan. Boil for 5 minutes, until liquid is reduced. In a food processor, puree strawberries, and add powdered sugar. Combine until you have a thick glaze.

Make the buttercream frosting by whipping softened butter, powdered sugar, and a pinch of salt together in your mixer. 

After cakes are cooled, place on desired cake stand (remember wax paper!), and layer the cake, glaze, and Buttercream frosting. When all cakes are stacked, spread remaining strawberry glaze over the top. Slice some strawberries for garnish. Your tiny cake is ready to eat!

For part one, click HERE.

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