Nyob Zoo & Happy Holidays!
I’d thought I’d change it up a bit and make a fun dessert for you all. I wanted to share with you all a fun cake recipe that I’ve come to perfect to my taste buds: Mini lunchbox cake: Christmas edition š Instead of decorating cookies or a gingerbread house this year, I decided to decorate mini cakes. These were quite fun to make and decorate. Great to do with your kids and have them be creative with the decorations! Once you’re done, eat it or pack it nicely and give it to your loved ones.
Have fun and be creative with your cake decorating! So I hope you all enjoy. Happy Baking & Happy Holidays!
THE SPONGE:
I like my cake cotton soft. This sponge is one I’ve been working on for a long time so here I share as a gift for you all š Along with a light and stabilize whipped cream by using 40% fat heavy cream and mascarpone.
Go crazy with your decorations! I’m using sprinkles I got online and chocolate covered sunflower seeds to resemble Christmas lights. So cute! You can use anything you find fun and colorful.
Pack it, put ribbon on it and give it to your loved ones. So cute!
These colors reminds me of Power Rangers. š
My decor: Which one is your favorite?
ENJOY!Ā 
MERRY CHRISTMAS & HAPPY NEW YEAR! š
Ingredients
- ---DRY---
- 1 cup 2 tbsp cake flour (sifted) (140g)
- 1 1/2 tbsp milk powder (10g)
- 1/2 tbsp baking powder (7g)
- 1/4 tsp baking soda (2g)
- Ā½ tsp salt (5g)
- ---YOLK BASE---
- 2 egg yolks (40g)
- 1/4 cups sugar (50g)
- 1/3 cup oil (72g)
- 1/2 cup water (125ml)
- 1 tsp vanilla extract (3g)
- ---WHIPPED EGG WHITES---
- 3 egg whites (90g)
- 1/4 cups sugar (50g)
- Ā½ tsp cream of tartar (1g)
- ---WHIPPED CREAM---
- 8oz mascarpone
- 10oz heavy whipping cream (40% fat works best for more stability)
- 3 Tbsp powder sugar
- 1 tsp vanilla extract
- ---SIMPLE SYRUP---
- 3 tbsp sugar
- 1/4 cup hot boiling water
- ----OTHER---
- Fresh fruit
- 17x11 sheet pan
- 4 inch ring cutter
- Piping bag w/ tips
- Food coloring
- Sprinkles
- Other fun decorations
- Box
- Parchment paper
Instructions
- Make the simple syrup. Add sugar and hot water to a bowl and stir until the sugar dissolves. Set aside to let it cool before using
CAKE
- Preheat oven to 350'F or 176'C
- In a bowl, add in all the ingredients from the yolk base. Then sift all the dry into the yolk base and whisk well until there are no lumps. Set aside
- In a separate bowl, add in the egg white and cream of tartar. Whisk until you reach soft peaks. Then slowly and gradually add in the sugar as you whisk. Keep mixing until the egg whites have reaches stiff peaks. Then pour the egg whites into the yolk batter. With a spatula fold the whites gently in with the yolks until it has fully combine.
- Transfer the batter onto a 17x11 sheet pan lined with parchment paper.
- Bake for 10-11 minutes until the center is fully cooked. It should not be too brown. Since it's a thin cake, it should be quick to cook. Take it out and let it cool before releasing the cake from the edges of the pan. Line another parchment paper on top and then flip it over.
- Using a 4 inch round cutter, cut the cake. This sheet cake should make 4 (3 layer) cake or 6 (2 layer cake) the choice is yours. Set aside
WHIPPED CREAM
- In a mixing bowl, add in the mascarpone, sugar, vanilla, and heavy cream. With a whisk attachment, whisk until the cream has reached medium firm texture. DO NOT OVER MIX if you plan to color the whipped cream. It will continue to thicken when adding food coloring. Measure 1/3 cup for each color is you plan to color it. With the rest of the non colored whipped cream, place it back on the mixer and whisk until it has thicken and stabilize so you can you it for layering the cake. Put the colored whipped cream in piping bags with your desire tips. *I use 40% fat heavy whipping cream because the higher the fat the more stabilize the cream will be.
LAYERING
- For each layer of cake, brush simple syrup. Layer with a little bit of the white whipped cream, fruit of choice, a little more cream, and repeat until you get 3 layers of cake. Then finish the cake off by icing the top and outside with more whipped cream. Now decorate to your hearts desire with sprinkles, piping the color cream on top etc. Have fun! Eat right away or store in the fridge for at least 3 days. Enjoy!
Notes
This is a good base recipe. You can be creative and add other fillings in such as chocolate, custard, jam etc.
