{"id":363,"date":"2017-03-19T18:30:52","date_gmt":"2017-03-19T18:30:52","guid":{"rendered":"http:\/\/demo.themeruby.com\/newsmax_default\/?p=363"},"modified":"2023-01-04T00:00:11","modified_gmt":"2023-01-04T00:00:11","slug":"simple-step-by-step-tutorial-for-making-a-mini-cake","status":"publish","type":"post","link":"http:\/\/appliancedaily.org\/news\/simple-step-by-step-tutorial-for-making-a-mini-cake\/","title":{"rendered":"Simple Step by Step Tutorial for Making a Mini Cake"},"content":{"rendered":"

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Mini Cake Recipe Ingredients<\/h2>\n
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Buttermilk:<\/strong>\u00a0The buttermilk not only adds moisture to the cake, but it\u2019s also acidic which breaks down the gluten in the all-purpose flour. Buttermilk is what gives this cake its tender and moist crumb!<\/p>\n

If you do not have buttermilk, you can create your own\u00a0buttermilk substitute<\/a>.<\/p>\n

Hot coffee (or hot water):\u00a0<\/strong>The chocolate cake used to make this mini cake recipe calls for hot coffee. Hot coffee intensifies the flavor of the chocolate, and it doesn\u2019t make the cake taste like coffee at all.<\/p>\n

If you do not want to use coffee, you can substitute a dark beer like Guinness (heated) or just use hot water.<\/p>\n

Pasteurized egg whites:<\/strong>\u00a0For this frosting recipe, you will need pasteurized egg whites.\u00a0Pasteurization<\/a>\u00a0is what makes eggs safe to eat without cooking.<\/p>\n

If you can\u2019t find pasteurized egg whites, you can\u00a0pasteurize eggs yourself<\/a>\u00a0and just use the egg whites. NOTE: all eggs in the USA are already pasteurized, so you can use shelled egg whites separated from the yolk as well.<\/p>\n

Don\u2019t want to use my buttercream recipe? You can use American buttercream, Swiss meringue, or even French buttercream but stay away from cream cheese frosting or whipped cream because it will melt the fondant.<\/p>\n

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White Fondant:<\/strong>\u00a0You can use any kind of white fondant you have, but I would recommend you use my\u00a0marshmallow fondant recipe<\/a>.<\/p>\n

Vegetable Shortening:<\/strong>\u00a0If you are working with fondant, then you will need shortening. Why? Because if you apply shortening to your hands, then you will keep the fondant from sticking to you while you are kneading and pulling it and the shortening keeps the fondant from drying out.<\/p>\n

Purple food coloring:<\/strong>\u00a0Purple food coloring is optional for this recipe. Professional bakers have a hack where they add 1 tiny drop of purple food coloring to make their frosting appear more white! But, you do not have to do this step if you don\u2019t want to.<\/p>\n

You can use any purple food coloring you have, but if you would like my recommendation, I would suggest the\u00a0Chef Master gel food coloring<\/a>. Use code \u201cSUGARGEEKTEN\u201d to get 10% off your order!<\/p>\n

Making the Chocolate Cake<\/h2>\n
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  1. Preheat the oven to 350\u00baF and prepare two 9\u201dx 13\u2019 sheet pans with parchment paper and\u00a0cake goop<\/a>.\"hand<\/li>\n
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix everything on low speed for about 5 seconds, or just until everything is combined.\"pouring<\/li>\n
  3. Then, add in the\u00a0room temperature\u00a0<\/a>eggs,\u00a0room temperature<\/a>\u00a0buttermilk, oil, and vanilla.\"pouring<\/li>\n
  4. Mix on medium speed withthe paddle attachment for 2 minutes and then scrape the bowl.\"stand<\/li>\n
  5. Turn the mixer down to low speed, and then add in the hot coffee and mix it in until it\u2019s just combined.\"pouring<\/li>\n
  6. Next, pour the cake batter into the prepared pans about halfway full.\"pouring<\/li>\n
  7. Bake the cakes at 335\u00baF for 15 minutes, or until it is fully baked. While your cake is baking, you can prepare the\u00a0easy buttercream frosting<\/a>.\"hand<\/li>\n<\/ol>\n
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