7.26.2012

Strawberries And Sparkling Rosé Mini Wedding Cakes


Between my own wedding and a handful of others we've attended or are planning to attend this year, I am in full-on wedding mode. So when I saw a pan that makes mini wedding cakes, I had to have it. I thought the cakes would be fun for different wedding-related events... namely bachelorette parties, where they would make adorable party favors. I first broke out the pan back in May when Michelle, Alicia, and I had a mini joint bachelorette party in Cambridge with friends Meghan and Daisy. I made St-Germain and Champagne mini wedding cakes then, and while I thought they were okay, I knew I could do better.

So I broke out the pan again for another friend's recent bachelorette party. I knew the cakes needed more flavor, so I went with a recipe that would really pack some in. And since I couldn't frost the cakes (they're good for decorating and glazing, but regular frosting would just cover up all the detail), I decided I needed to fill them.

I also wanted to find an easier way to decorate them. The first time I made the cakes I made some icing and tried piping it on. It worked out okay but was messy and drippy. When I saw some decorating pens at Williams-Sonoma (practically in my friend's wedding colors!), I bought them immediately, hoping they would make my life easier. And they did. Decorating was still a bit of a challenge because as I was doing it, I realized that I'm used to writing or piping on a flat surface, like the top of a cake. Decorating the sides is a little more difficult.


To make the cakes extra special and party ready, I placed them on paper doilies, wrapped them in clear wrapping paper, and tied them with ribbons in coordinating colors. The girls all thought they were adorable and couldn't wait to dig into them!


Strawberries And Sparkling Rosé Mini Wedding Cakes (cake and frosting recipes adapted from The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake)
Makes about 10 mini wedding cakes

Note: You'll make the cake batter the first day and refrigerate it overnight, and then you'll add the strawberries and rosé to it the next day. You'll also make the frosting the second day, so plan accordingly.

Ingredients

Cakes
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 3/4 cups sugar
2 eggs, room temperature
2 1/4 teaspoons vanilla extract
1 vanilla bean
1 1/4 cups whole milk, room temperature

4 ounces (a little more than 1/2 cup) strawberries
1/2 cup Chandon Rosé (or other good-quality sparkling rosé)

Frosting
24 tablespoons unsalted butter, cut in 24 pieces and softened
4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 teaspoon whole milk
1/8 teaspoon salt
Reserved rosé from cake recipe plus enough to make 1/2 cup

Paper doilies, optional
Icing pens, optional
Dragées or pearls, optional

Preparation

Sift together flour, baking powder, and salt in medium bowl.

Using stand mixer fitted with paddle, beat butter and sugar on medium speed until well incorporated. Add eggs one at a time, mixing after each addition, and scraping down bowl as needed.

Combine vanilla, seeds from vanilla bean (split bean and scrape out seeds with a paring knife), and milk in liquid measuring cup.

Add one third of flour mixture to butter mixture and mix on low speed. Then gradually add one third of milk mixture, beating until incorporated. Repeat with another third of flour mixture followed by another third of milk mixture. Repeat with remaining flour mixture and remaining milk mixture. Scrape down bowl as needed.

Transfer cake batter to airtight container and refrigerate overnight. (In a pinch, you can skip this step but I like letting the batter rest.)

When ready to bake cakes, hull and dice strawberries. Measure out rosé in large measuring cup. Add strawberries to measuring cup and let soak for about 15 minutes.


Meanwhile, preheat oven to 350 degrees. Spray wedding cake pan with baking spray.

Drain strawberries, reserving rosé, and stir strawberries into cupcake batter.



Fill cake cavities with 1/2 cup batter each.


Using small offset spatula, spread some batter up the sides of the cavities.


Bake cakes for 18 to 22 minutes, or until toothpick inserted in center comes out clean. Transfer to wire rack and let cool for 5 to 10 minutes. Wiggle each cake with your hand to loosen it from the sides of the pan and then invert pan to release cakes onto wire rack. Let cool completely. Once pan is cool, spray with baking spray and repeat with remaining batter.


While cakes cool, make the frosting.

Using stand mixer fitted with paddle, beat 16 tablespoons butter and confectioners' sugar on medium speed until incorporated. (I like to start my mixer on low so the sugar doesn't go flying everywhere and then turn it up once the butter has worked through a little.)

Add vanilla, milk, salt, and rosé and beat on high speed until well incorporated. The mixture may look curdled.

Switch to whisk attachment and with mixer running at medium-high speed, add remaining 8 tablespoons butter a couple pieces at a time. Continue mixing until frosting is light and fluffy.

(You will have extra frosting. I suggest making some chocolate cupcakes the next day or you could make another batch of mini wedding cakes.)

Once cakes are cool, carefully cut a small cone out of each cake bottom using a paring knife.


Slice the top off each cone so you're left with a flat circle of cake. (Tops of cones make great snacks.)


Fill each cake with frosting using piping bag fitted with large round tip and place flat cake circles back on cake bottoms to hold in frosting.


Place each cake on a paper doily and decorate with icing pens and dragées or pearls, if desired.


For an extra special touch, wrap cakes with clear wrapping paper or place in treat bags and tie with ribbon. Cakes are best the day they're made.

The cakes had a nice flavor and were fruity and fragrant from the strawberries and rosé. This recipe does make a denser cake, which is great for keeping the wedding cakes sturdy. The frosting was a little sweeter than I normally go for, but it takes such a small amount to fill the cakes that I think it provides a nice balance. Overall I was pleased with how the cakes came out, but I know I'll still be experimenting with other flavors and decorating ideas when I have another occasion to make these mini wedding cakes for.


Do you have any novelty pans?

26 comments:

Colleen said...

Oh my goodness, these are SO adorable!! Love these!! Now you're getting me thinking that I should get one of these pans... I have several fun, differently shaped cake pans. One of my favorites is a snowflake pan that I use in the winter time, and I also have the cutest little mini bundt pan that I love. I love how you decorated these little wedding cakes and put that delicious frosting inside!

FunandFearlessinBeantown said...

I thought the cakes you made were delightful but cakes with strawberries? Yum!

IndulgeInspireImbibe said...

I loved the cakes you made for us! I actually think I ate it for breakfast. i love that you continue to experiment with them.

Meghan M. said...

So cute! As you know, I am not much of a baker, so the most exciting pan I have is a donut pan.

Colleen said...

These are adorable! I hope I remember this for the next time I go to a wedding-related event.

Bridget said...

They came out beautifully!! Such a fun project. My good friend did this for me for my wedding shower. I think she used the same, or similar, pan and frosted them all, boxed them and they were the shower favor. They were amazing, but she said it was a little nuts after a while haha...I can imagine!
That cake flavor sounds INCREDIBLE!!

Mal @ The Chic Geek said...

What a wonderfully adorable idea! I love these

Emily @ A Cambridge Story said...

You are such a good friend!! I bet these girls appreciated the time and effort you put into this stunning treat! I am now in the market for a number of pans (various 6"-ers) after reading this year's CI's cooking for two edition!

In and Around Town said...

These are beyond adorable! I am so totally impressed by these! I love the sound of this cake and frosting...may have to try this, but with less impressive molds ;)

Lin @ BeantownEats said...

Those are just about the cutest things I've ever seen!!! I'm always amazed by your patience; it would take me 20 minutes to decorate one and then I'd be done!

Shannon G said...

those came out great!! and the cake flavor sounds awesome :)

Olga @ MangoTomato said...

those are super adorable. I can't decide what I like the best: the mini size, the decorations or the surprise on the inside ;)

Lisa said...

OMG, Megan..those cakes are gorgeous! I always knew you were a fantastic cook and baker (especially working at Flour), but these mini wedding cakes are gorgeous, so professional looking! If I was getting married, I would order a ton of these from you! :) Awesome photos too..beautiful natural light!

DeliciousDish said...

Thanks, Lisa!

wearenotmartha said...

These are absolutely adorable!! And you decorated them so perfectly... Great idea to fill them!


Also... I need to get those decorating pens!


Sues

Elizabeth said...

These are fabulous! I love the decorations.

Sacha said...

These are beyond adorable. I'm dying. And I bet they taste just as good as they look!

DeliciousDish said...

I'm okay with doing 8 to 10 of them, but anything beyond that could definitely get nutty!

Reeni said...

These are so cute! I love the way you packaged them and the frosting in the center - a sweet surprise!

Elina Holbrook said...

OMG, SO so cute!!! I'm sure everyone loved them.

meigancam said...

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Holy Food said...

Great article with excellent idea! I appreciate your post. Thanks so much and let keep on sharing your stuffs keep it up.

Kerstin said...

These are so cute! And I love that they have frosting in the center - that is just so fun!

DeliciousDish said...

Hmm... might that have anything to do with the chocolate raspberry torte recipe? I've been eying that one!

Cara said...

I've seen this cake pan too - so cute! I'm normally a chocolate person, but you've won me over with this cake flavor combo :)

natalie@thesweetslife said...

oh my gosh!! love the look of these little cakes--such a great pan!