I just don’t bake a lot of cakes at home. I excel at cupcakes and other desserts just not cakes. Within the 3 1/2 years of starting A Zesty Bite I can count on one hand the cakes that I have made. My goal this year is to become more comfortable in baking, decorating and stacking cakes. I mean look at the leaning cake above. I would like to make stackable cakes that are absolutely perfect when standing. That can’t be too much to ask right? I also don’t own a cake slicer that makes perfect cuts on the tops of cake. (I need one though if I’m going to conquer a straightened cake this year.)
I decided this weekend that I was going to tackle a multi-tiered cake. Now when I do cakes I like them simple with no fancy things added to them. That is why I went with the plain white cake with almond icing for this cake. I may have spruced it up a little with a little splash of Frangelico.
ENJOY ~ Meagan
Mini Stacked White Cake
Ingredients
- For The Cake
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 1/2 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 Tablespoons Frangelico liqueur
- 2 teaspoons clear vanilla
- 5 egg whites
For the Icing
- 1 cup unsalted butter, room temperature
- 3 2/3 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/4 cup heavy cream
Instructions
For The Cake
Preheat oven to 350 degrees.
Whisk the butter and sugar in a mixing bowl.
In a small bowl combine flour, baking powder and salt. Add the dry ingredients to the sugar and butter. Pour in the milk, frangelico and vanilla. Beat until everything is well mixed.
In a bowl beat the egg whites with hand held mixer until a soft peak forms on top (approx. 3-4 minutes) Fold in the egg whites to the cake mixture.
Butter and flour three mini springform pans. Pour the batter into each pan only filling it halfway.
Bake for 25-30 minutes or until toothpick comes out clean. Let them cool for 5 minutes and then remove springform pan. Slice off the top and bottom part of the cake to ensure a smooth flat surface. Set aside for icing.
Grease the pans again and fill for the second batch. Repeat baking instructions.
For The Icing
Combine all of the ingredients into a bowl and beat with a hand held mixer. Spread a little bit of the icing to the top of each cake piece. Smooth with spatula or knife.
Place three cakes on top of each other and top with grated chocolate.
*Grated Chocolate: I used a milk chocolate baking bar and I went around the edges with a vegetable peeler. Place the chocolate pieces to the top of the cake.*