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Individual Wedding Cakes

SERVINGS
24 mini cakes Servings
RATE THIS RECIPE
(0)
SERVINGS
24 mini cakes Servings
RATE THIS RECIPE
(0)

Ingredients

Cake
  • 3 1/2 cup sugar
  • 3 cup eggs whole
  • 3/4 cup cu oil
  • 2 cup t vanilla extract
  • 1 1/2 cup buttermilk
  • 1 1/2 cup coffee
  • 2 2/3 cup flour
  • 1 1/2 cup cocoa powder
  • 1 cup 1/2 t salt
  • 1 cup 1/2 t baking powder
  • 1 tablespoon baking soda
  • Icing
  • 3 1/2 cup sugar
  • 3 cup eggs whole
  • 3/4 cup cu oil
  • 2 cup t vanilla extract
  • 1 1/2 cup buttermilk
  • 1 1/2 cup coffee
  • 2 2/3 cup flour
  • 1 1/2 cup cocoa powder
  • 1 cup 1/2 t salt
  • 1 cup 1/2 t baking powder
  • 1 tablespoon baking soda
  • 5 ounce water
  • 7 ounce egg whites
  • 6 ounce melted white chocolate
  • Preparation

    Baking Directions:

    Cake Recipe Process: Combine sugar with all remaining dry ingredients.

    Add eggs, oil, vanilla extract and buttermilk till batter is fully combined, rich and creamy.

    Use specialty-baking Flexipans to accommodate 3” diameter cakes.

    Grease Flexipans generously.

    Bake at 350 F for approximately 15 minutes, until wooden skewer inserted comes out cleanCool on racks till room temperatureIcing Recipe Process: Cook the sugar and the water to thread stage (215 degrees F on a candy thermometer).

    In an electric mixer have the egg whites ready for the hot sugar.

    Stream the hot sugar into the egg whites with the mixer on medium speed.

    Whip the egg whites and sugar on high speed until the outside of the bowl is cool to the touch.

    Gradually add the butter to this mixture until fully incorporated.

    Add the melted white chocolate and continue to mix until the mixture is light and fluffy.