How to bake my cakes in a plate

If you have ever been hosting a party and would like to serve adorable, individual sized desserts but do not want to buy a lot of small items, this is the post for you! I made these simple serving cookies with a plate can and some other necessities that you almost definitely own already. No small cakes are required!

I covered my cakes in vanilla and chocolate butter cream, filled with jam and drizzled a pair of chocolate drops before adding flowers for fun. These would also be really cute with some personal toppers for a bride shower or filled with colored frosting for a sex reveal party. So much funeral than a single big cake in every way! And easier to decorate as well.

The cake is baked in a single layer with a half-board (18 x 13 inches) lined with parchment paper. I used a biscuit cutter to cut out my cake layer, but if you do not have one, you can use an empty jar with both ends removed in a pinch. Put the baked cake on a refrigerator and let it cool completely. Use your cutter, push down all the way, turn and lift straight up. The cutter should easily come away with the mini cake layer inside. Repeat until you have all the layers you need. You can add a pair to practice decorating, which is another advantage of minis against big cakes!For stuffed cakes, fill a tube of frosting (roll down for the recipe for this Swiss marzipan cream) and touch a circle on top of your cake. I think it's easiest to use metal tips, but if you do not have them and really want to fill your cookies, they are not necessary. You can also cut the tip of a plastic bag instead of a tube if you do not have them!Spoon into some jam or some other filling, make sure the filling is as high as the frost barrier. This is where you would put pink or blue frost for the sex I reveal the cake as I mentioned above! And now I really hope I'll do something for someone.Push another cake layer firmly on the frosted layer. Continue to freeze as desired. I like to sandwich on top of the cakes in a spiral and release it for a clean and even look. You can leave the pages naked, or add a curve to the sides before adding more frosting.I added a thin crumb coat-literally a layer to hold all the crumbs and moisture-of buttercream decided that I liked this half naked cake looking for vanilla-minced cakes. I chilled the chocolate after this step for 15 minutes and then added more butter cream with a displaced spatula.You can leave the cakes as they are for an elegant and discreet look, or continue decorating with glazes, flowers, straws, fresh fruit or toppers to suit your party's theme or color scheme. I made my drippy chocolate ganache by whisking the same cream of cream and semisweet chocolate together in a heat-resistant bowl of simmering water, then add more cream a bit at a time until it seemed thin enough to die (here's where your training cakes are useful!) . I used a spoon to drizzle it on top of the cakes and down the sides.There are so many good cake recipes out there that can be customized to fit a plate. Multiply each 9 x 13 inch cake recipe by 1.5 and it will match a sheet panel exactly, or just search for Texas sheet cake recipe, which is usually dimensioned for a half sheet pan. Be sure to spread your smear evenly, including into the corners of the sheet and look carefully at it in the oven. It bounces quickly because it is thinner than most cakes. Below is my recipe for Swiss marin butter cream in milk chocolate and vanilla!

Swiss marlin butter cream for mini cakes

  • 8
    egg whites
    or 8 oz pasteurized egg white
  • 2
    powdered sugar
  • 1 1/2
    unsalted butter
    room temperature
  • 1/4
  1. Add egg white and sugar to the bowl on a tripod mixer, make sure the bowl is very clean first. Place over a pot of simmering water (but do not let the bottom of the bowl touch the water). Whip all the time until the sugar is dissolved and the mixture is very hot. If you used regular egg white, use a thermometer to ensure that the mixture reaches 160ยบ. For pasteurized egg whites you do not need a thermometer.

  2. Place the bowl on the stand mixer equipped with whisk attachment. Beat at medium speed until the mixture turns into a voluminous, clear meringue and the bottom of the bowl has cooled to room temperature. The marble must be hard so it does not slip out of the bowl if you turn it upside down.

  3. Change to the paddle bracket and start by incorporating the butter, one tablespoon at a time, at low low speed. Wait until each tablespoon is mixed before adding another. Do not worry if it looks uneven or separated.

  4. After all the butter has been put, scrape onto the sides of the bowl and mix at high speed until the butter body is soft and fluffy. If it has not accumulated after 5 minutes it may be too hot. Cool for 5 minutes then try mixing again. Mix in vanilla and salt.

  5. For vanilla butter cream, beat 1 tablespoon of vanilla extract. Sprinkle 8 ounces of milk chocolate into a heat-resistant bowl of boiled water for milk chocolate cream. Stir constantly and remove from heat when chocolate is half-melted. Continue stirring heat until the chocolate is even. Allow to cool, then smash into the lubricant.

Credits // Author and Photography: Kayleigh Kosmas. Images are edited with a color story desktop.