MAKE IT CUTE
How to make *super* cute minimalistic cakes
Cake. Cake. Cake. What more does one need?
If you've seen those *super* cute minimalistic cakes circulating around the internet and always wanted to recreate them, we've got your back. Here's a breakdown on how to sweeten your day with these yummy beauties.
Vanilla cake is a delicious base, but feel free to customize it to your taste buds by adding some chocolate chips, sprinkles or whatever you're feeling like today.
You will need... 1/2 cup unsalted butter softened to room temperature (113g) ½ cup your choice of oil (120ml) 1 1/2 cup granulated sugar 300g 4 eggs room temperature preferred 1 Tablespoon vanilla extract 3 cups all-purpose flour (375g) 1 Tablespoon baking powder 1/2 teaspoon salt 1 1/4 cup buttermilk room temperature preferred (300ml) 1 batch Chocolate Frosting
Preheat oven to 350F (177C) and grease and line two deep 8" round cake pans with parchment paper.
In the bowl of a stand mixer or just by hand, cream together the butter, canola oil and sugar until it's fully incorporated.
One at a time, add the eggs. Then, stir in vanilla extract.
In a different bowl, whisk together the dry ingredients - flour, baking powder, and salt.
Starting and ending with the flour mixture, alternate adding flour mixture and buttermilk to the butter mixture, mixing until *just* combined after each addition. The batter should be smooth, but make sure to not overmix!
Divide the batter into your prepared cake pans, and bake for 30-35 minutes. Test with a toothpick if it's done: if the toothpick inserted in the center comes out mostly clean with few moist crumbs, it's ready!
Allow the cakes to cool in their cake pans for 10-15 minutes before taking them out and placing them onto a cooling rack to cool completely before frosting.
[Original recipe from Sugar Spun Run]
Here comes the fun part...decorating! The buttercream frosting is an *essential* and this silky, pleasantly sweet Italian meringue recipe will pipe beautifully on your freshly baked cakes.
You will need... 4 egg whites large, room temperature 1 1/3 cups granulated sugar (267g) 1/4 tsp salt optional 16 ounces unsalted butter (454g), room temperature cut into 1-inch pieces 1 tsp pure vanilla extract optional (4.9mL) 1/4 tsp cream of tartar (.84g) 1/3 cup water (79mL)
Beat the egg whites, salt and cream of tartar in a stand mixer. Gradually add in 1/3 cup of sugar and continue beating until soft peaks form.
Meanwhile, add the remaining 1 cup of sugar and 1/3 cup water into a medium pot on the stove and place on medium-low heat.
Stir the mixture until it becomes clear. Stay at medium-high heat until the temperature reads 235-240F.
Quick! Drizzle the syrupy mixture into the meringue immediately. The mixer should still be running.
Keep mixing until the meringue is cool.
Switch to a paddle attachment. Add room temperature butter into the running mixer one tablespoon piece at a time.
Add the salt and vanilla.
Beat everything is combined and the mixture has reached a silky consistency (store in the refrigerator; should be good for a couple of days)
[Original recipe from Preppy Kitchen]
Decorating: Release your inner sprinkle monster and go crazy on the cake decor! Here are some lovely inspo pics to get you started.
Have fun and get your cake on!
Did you bake one of these cakes? Let us know @girlslifemag!