Tiny Tall Cakes Recipe 395 Food

TINY TALL CAKES RECIPE - (3.9/5)

Steps:

• CAKE: Prepare one box cake mix batter. Butter and flour three clean 4 inch diameter cans (we used 28 ounce tomato cans). Divide batter among cans place on a baking sheet and bake at 350° F until cake springs back when touched in the center, 30-35 minutes. Cool completely. Remove from cans by running a knife around the edge and tapping gently (you can cover them with plastic wrap and chill in the fridge for 5 hours or up to 3 days for easier cutting). Cut cakes into layers about 1/2-inch thick, discarding the domed top. Spread each layer with meringue buttercream. Stack to make cakes of different heights. Smooth a thin layer (a crumb coating) of buttercream all over each cake and chill for 30 minutes. Frost again with desired color of buttercream, smoothing sides and top. Decorate with piped designs. MERINGUE BUTTERCREAM: Whisk together egg whites and sugar in a heatproof mixing bowl over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers - you shouldn't feel any sugar crystals. Transfer bowl to the mixer stand with whisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 min. Reduce speed to medium high and add butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Add vanilla. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth. Makes 10 cups.

MINI ANGEL FOOD CAKES FOR TWO

Steps:

• Preheat oven to 375 degrees F. Sift flour with 1/3 cup sugar 3 times.
• In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form; fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between the two pans; place on sheet pan.
• Bake 20 to 22 minutes or until browned and toothpick inserted comes out clean. Invert pans on cooling grid to cool. Loosen cakes from pans with spatuals; remove from pans.