mini cake!!!
Replies to This Discussion
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Permalink Reply by Katy Nott on
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May depend on your recipe Jackie - but I would think about 20 mins? Check it then and see how close it is. If it's almost there give it 5 mins at a time. If it's still very soft in the middle, give it another 10 and check it again.
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Permalink Reply by Goreti on
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I would probably start checking at 15 minutes. I have some 4 in pans but haven't used them since last year so I can't remember how long I baked it for.
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You could be right Goreti. So much depends on individual ovens etc. I was going by how long I cook a chocolate cupcake for and it's usually somewhere between 15-20 mins. I don't know about you guys, but I can usually SMELL when a cake is done - it takes on a different aroma around the house lol!
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Permalink Reply by Jackie Merseal on
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I was kinda leading toward the cupcake theory, but I'll definitely do the smell test. Thank you both.
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Milk chocolate cake with "light" vanilla buttercream, chocolate shavings and cherries on top! I used mini 4"x2" pans. I baked three cakes and cut one in half to make a 5" tall cake. I got the reviews from my fiancé's mom (who is a chef) and she loved it... asked for my recipe! My fiancé loved his too.
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Turned out really well Jackie - looks lovely. How long did you cook it for in the end?
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About 17 minutes. I set a timer for 15
and left them in a couple more minutes.
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Thank you.
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Thank you!
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Permalink Reply by Lori Wagner on
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Very nice I love the finishing touches! Can you share your "light buttercream" frosting recipe please???
I usually have a couple 4" cakes in my freezer and of course as most bakers know, there is buttercream frosting in the refrig. Perfect size when we are craving a little something sweet or if unexpected company pops over. Thaws quickly add few sprinkles on top and you have a beautiful little dessert. Just a single cake, not as tall as yours.
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