Mini Cakes for Lunch



Here we are presenting few amazing cake recipes that are ease to make at home for a delicious lunch at office. These cakes aren’t heavy so can be enjoyed in routine.

Ingredients

v  The sponge cake sheet of pan size

v  3 large eggs

v  75g of sugar

v  1 tbsp honey

v  1 tbsp vanilla extract

v  a pinch of salt

v  75g cake flour

v  25g of butter

v  25g of milk

Cream cheese filling

v  250g cream cheese

v  50g sugar

v  200g sweetened non dairy whip

v  Sugar syrup

v  1 sugar : 3 water

v  Food coloring: red, blue, yellow

Preparation time: 2 hours

Working time: 30 minutes

 

Working

v  to make a sponge cake sheet, we need 3 large eggs crack them into a heat proof bowl add sugar, honey, vanilla extract and a pinch of salt mix it quickly bring the mixture's temperature to 40 - 45C, it helps to dissolve sugar and make the meringue more stable

v  use the hot water to keep  butter and  milk warm whisk the egg mixture at high speed for about 6 minutes until it becomes super pale, fluffy and can hold its shape well change to slow speed and whisk for extra 1 minute to break big bubbles, and until it becomes smooth and silky

v  sift cake flour in 2 batches fold the batter gently with a spatula to incorporate mix a small amount of the batter with warm milk and butter fold until just combined (please do not overmix it) the pan size is 40 x 25 cm  flatten the batter

v  before baking heat the oven to 170’C and bake it for 20 minutes

v  let it cool down completely after cooling down, remove the baking paper

v  cut the cake sheet into small circles, which are 8cm in diameter using a cookie cutter we can have in total 9 layers for 3 cakes now moving to the cream cheese filling, we need cream cheese add sugar and mix well

v  put the cream cheese aside and whip up sweetened non dairy whip topping, non dairy whip topping is more stable than whipped heavy cream for cake icing and decorating .Add cream cheese mixture and mix to combine, reserve 2/3 amount of the filling in the fridge for icing and decorating

v  let's build the cakes, moist the cake with sugar syrup (1 sugar : 3 water) crumb coat the cake repeat with the other 2 cakes

v  divide the icing cream into 4 parts to color. colors: blue, pink and yellow and keep 1 part remaining white

v  To make the pastel blue, mix 3 parts of royal blue with 1 part of red color

v  To make pastel pink: mix red with a little of blue and yellow color

v  For the pastel yellow, simply add yellow coloring

v  let's ice the first cake and  soften the white cream a little bit then remove air bubbles

v  Now pipe white petals and add some on the sides of the cake as well to decorate the cake

v  Add sprinkles on cake to give it a final look

v  Now move to the second cake and repeat the procedure with second and third cake respectively and enjoy cakes

 

Advantages Of Making Mini Cakes At Home:

v  It is a great hobby and an art to make a cake.

v  It is a human psychology that we love those desserts more that are made by ourselves so these cakes taste a lot better

v  Cakes made at home are cost effective

v  We are often skeptical about the hygiene of food item outside due to some wrong practices but  desserts made in home are a lot more cleaner and hygienic

v  It’s a fun activity and it also boost our confidence and believe in our ability to do something