I am totally fixated with mini cakes. My days for big-o-cakes are over. At least I think they are. I have been known to make really brash declarations and then God says ha! But, this is where I am in my life as of now. There was a time when a 9×13 pan of cake was more of a snack cake. I was always at the market stocking up on milk and bread. I don’t do that anymore, but I still want some type of baked goodies around – just in case. I got all caught up with Jacques Pépin’s almond cake and its many versions. We have people here that are addicted to almonds. And then there are the almond hater/chocolate lovers, so I made Crazy Cake. You can’t get easier than that one. Well believe it or not there are people around her that are not that thrilled with chocolate so now what? Then I checked out Wives With Knives Hot Milk Sponge Cake, an easy sponge cake and guess what? It calls for an 8×8 pan. I could not leave well enough alone; it became Hot Milk Sponge Mini.
You can frost them however you please or not. I put just a little dollop of Improved Lemon Curd I just made. I highly recommend this.
Then I was having a coconut craving. I used a cream cheese frosting and then showered them with coconut. We will be having these for Easter sans Valentine candy, but maybe a jellybean. I guess my point is, it is pretty versatile and I think you are only limited by your imagination. I think when summer arrives fresh fruit with a dollop of whipped cream will be very satisfying.
Caveat here – I did use some candy conversation hearts to decorate, an ode to a little nostalgia, and because they are so darn cute, but do not eat them if you are soy-sensitive. If you are allergic do not use them at all. Does anyone know why these cute little candies have soy lecithin as an ingredient? Who thought it would be a good idea to put soybean in candy? Why, oh why, do we need soybeans in everything?
I see many versions of these little cakes in my future. As soon as I master the pastry bag I am going to try them as petit fours. Stay tuned, this could take a while.
Thank you Cathy. I have made several of your recipes and have been very happy with the result.
- 1 cup sifted all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- ½ cup HOT milk
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- Mise en place ~ Gather ingredients.
- Sift together flour, baking powder, and salt; set aside
- Add butter to milk; keep hot. I warmed mine in the microwave.
- Beat eggs until thick and lemon colored, about 3 minutes at high speed on mixer.
- Gradually add sugar; beat constantly at a medium speed 4 to 5 minutes.
- Add in sifted dry ingredients to egg mixture; stir just until blended – don’t overmix.
- Stir in hot milk mixture and vanilla; incorporate, but don’t overmix or it will be tough.
- Pour into a parchment-lined 9-inch round or 8x8-inch square pan.
- Bake at 350° for 25-30 minutes – less if using a mini pan.
- Cool cake in pan for 15 minutes; remove to rack to finish cooling
I will be taking this to
Your mini cakes are adorable and I love the cute candy hearts. I had all but forgotten about candy hearts until I saw these. Soybeans…I wish food companies would quit putting all the stuff in our food, but don’t get me started. Happy Valentine’s Day.
Sam
Thanks Sam. I tried very hard not to go on a rant about food additives, but…
Happy Valentine’s Day to you and Meakin.
Love your little mini cakes…both ways. I can see the coconut ones being perfect for Easter. 🙂
Thanks Karen. I like the idea of a mini.. portion control.:)
Such cute cakes! One of the best thing about a cake this size is it’s so fun to say you ate an entire cake by yourself! Never knew there was soy in those little candy hearts — how weird. Fun post — thanks.
Thanks for stopping by John. I love that you can have just a bite, or bake it in a 8×8 and slice it into bigger a serving. To borrow a line from Chef John, You are the boss of your food. As for the soy – it is in almost everything in a package or box. It is what made me start cooking from scratch.
M~
These little mini cuties are just that – CUTE and they look wonderfully delicious. Love the coconut added at the end…. thanks for sharing these on your gallery at Simply BeBetsy.
Happy Valentine’s Day (early) and we hope you get all the chocolate you’ve ever wanted! and probably more to round it out.
Sharon and Denise
Oh yummie and I can see them as little nests for Easter! Thanks for sharing with SYC.
hugs,
Jann
The coconut/cream cheese concoction is crazy amazing, Madonna! That’s what did it for me, with these luscious little cakes! So prettily decorated, too, with those mini hearts! Thanks for sharing this cheery treat that is perfect for so many occasions!
Happy Valentine’s Day!
Poppy
What a perfect compliment to your lovely lemon curd, I look forward to making these for a Spring occasion!
Thank you so much.
I love your little mini cakes. I need to learn to cook a little more mini-ish! Love the coconut version, it would be just perfect for Easter. I’ve always been a sucker for candy hearts but I had no idea they had soy, what in the world???? Who does this stuff?
Thanks Chris. We have people here that have diverse taste. A little frosting changes everything. I love those little hearts from my childhood. I have no idea why they require soy? Thoroughly irritating.
I hope you were not caught in the horrible weather. I heard your part of the country has been slammed.
Happy Valentines to you and Scott.
M~
I do believe that food additives are behind so many of our ills. I also love the versatility of this cute little cakes. Thank you for visiting me today.
I agree, but I am trying not to rant about it… too much. It has helped me a lot since I started making homemade. Thanks for stopping by.
I just love your Hot Milk Sponge Mini, it looks awesome and so perfect for dessert. Thanks so much for sharing with Full Plate Thursday and enjoy your weekend!
Miz Helen
Oh wow, these sound so good. Thanks tons for linking to Inspire Me. Hugs, Marty
I love mini cakes too. These are so fun. Perfect for Easter as well.
That sounds so good!!! I will for sure be keeping that recipe in my back pocket.
Thanks Ashley. I hope you will give it a try.