Mini cakes decorated with embossed cookies


Tarta decorada con galleta


Tarta decorada con galletaTarta decorada con galleta


{Mini cakes decorated with embossed cookies}

Preparation: 30 min

Cooking time: 30 min

Yield: 2 mini cakes (12-16 servings)

Ingredients

  • Two embossed cookies, the size of your cakes (mine were 10 cm in diameter)
  • 250 g butter, room temperature (two sticks)
  • 250 g sugar (1 1/8 cup)
  • 4 eggs
  • 225 g all purpose flour (2 cups)
  • 25 g corstarch (1/4 cup)
  • 8 g baking powder (1/2 tablespoon)
  • For the chocolate buttercream:

  • 90 g unsweetened cocoa powder (3/4 cup)
  • 150 g butter, room temperature (1 sticks plus 2 tbs)
  • 150 g confectioners’ sugar (1 1/4 cup)
  • 2-4 tbs milk

Directions

  1. Preheat oven to 350 ºF
  2. Prepare 4 10 cm cake pans (butter and flour the bottom and the sides of the pans)
  3. In a large bowl, place butter and sugar, and mix well
  4. Add eggs one by one
  5. Add flour, cornstarch and baking powder, and beat until combined
  6. Pour batter into pans and bake for 20-25 minutes
  7. Leave the cakes in their pans on a wire rack for 10 minutes and then turn out to cool. Gently turn cakes back up, so the tops are up
  8. When cold (the cakes can be frozen or kept on an airtight container for a few days) trim any doming or top crust from cake layers using a very sharp serrated knife
  9. Now we are going to prepare the cocoa buttercream
  10. Using and electric mixer, cream butter and sugar, until light and fluffy (about 5 minutes). Add gradually cocoa and milk, and beat until desired consistency. Now the buttercream is ready to use
  11. Line a serving plate with pieces of paper parchment (so that they can be easily removed with you have finished with decoration). Place the bottom cake layer on top of your serving plate (it this is your first time frosting a cake, you might need to have a look at the proccess step by step)
  12. Place 1 dollop frosting on top of the cake layer, and spread evenly with a small offset palette knife. Gently place 2nd cake layer, face up, on top. Put a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Freeze until set, about 15 minutes.
  13. After removing the cake from the freezer, finish frosting. Place a frosting dollop on top and move the frosting along the side of the cake, removing the excess as you turn the cake. Clean and moist the spatula between every swipe for a perfect finish on your mini cakes
  14. Place an embossed cookie on the top of your minicake, and repeat the proccess for the other minicake

NOTES:

  • Keep in a cold place or in the fridge until consumption
  • Personalize the decoration on your mini cakes using alphabet or number cookie cutters to “writte” a message on your embossed cookies
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina


5 Comments a “Mini cakes decorated with embossed cookies”

  1. 9 November 2012, 2:26 am - Kiran @ KiranTarun.com

    Oh my gosh, these are too pretty to eat!

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  2. 9 November 2012, 2:13 pm - oum mouncifrayan

    woowww, alla what you do is marvellous!!!!! bravoooo

    Responder a este comentario
  3. 9 November 2012, 4:00 pm - Jane Ko (austin food blogger)

    Beautiful!

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  4. 9 November 2012, 7:35 pm - Angie@Angie's Recipes

    This is so beautiful!

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  5. 19 November 2012, 4:27 pm - SandeeA

    Thank you :) You are too kind!

    Responder a este comentario

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