Perfect Mini Cakes

 

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I made these mini cakes with my girls and they were delicious. I love spending time with my daughters in the kitchen.  Baking or cooking with kids is such a great way to connect with each another, teach simple skills, build confidence and have fun as a family. Plus it is so much fun & delicious! Both of my daughters love to bake, just like their mama does. Growing up my mom used bake a lot. I loved spending time with my mom while we baked. Now that I have my own family, I continue to look for ways to preserve this baking tradition. 

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Makes about 35 mini cakes
 
Ingredients
 2 cups all-purpose flour
2 sticks unsalted butter, softened
1 cup sugar
1 1/3 cup Sour cream
3 eggs,
1 1/2 tsp. vanilla extract
1Tbsp. white vinegar
1 1/2 tsp. baking soda
 
Frosting:
2 sticks unsalted butter, softened
1 can condensed milk
1 tsp. Rum (optional)
 
Direction:
Direction for the cake:
Preheat oven to 350. Lightly butter one 9 x 13 inch baking pan and line the bottom with a parchment or wax paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time; then mix in the sour cream and vanilla. In a small bowl, stir together the vinegar and baking soda. Add to the batter and mix well. Add flour and give the batter a good couple minutes beating to ensure that it is thoroughly mixed.

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Pour the batter into a baking pan and smooth the top with a rubber spatula.

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Bake for 30-35 minutes or until its golden- light brown. Let it cool completely.

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Direction for the buttercream:
In a large bowl, on the medium speed of an electric mixer, cream the butter until light and fluffy, about 3 minutes. Slowly add condensed milk and rum beating for another 2 minutes.
Assembling the cakes:
Using 1-inch round cookie cutter or small glass, cut the circles out of the cooled cake.

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Combine all the scraps from the sides and with your hands crumble them into fine crumbs; place them in bowl and set aside.

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Using a sharp knife, slice each cake circle horizontally in half.

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Get one layer cut side up, using butter knife spread some buttercream (about 1 teaspoon, depends on your circle).

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Top with another layer, spread buttercream to frost the sides and top.

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Press the cake crumbs into the frosting, patting it gently all over the sides and top.

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Add chocolate curls to the top of the mini cakes. (I used a cherry and fresh mint). 

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Enjoy!!!
 

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11 comments

  1. alana says:

    hey Inessa can I make them into squares? Making theses rite now and don’t have a circle cookie cutter….

  2. Sarah says:

    My cream didn’t turn out the way it is on your picture? I did everything by direction but when adding condensed milk to the butter it made cream runny not stiff like yours:( Don’t know what to do:(

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