Another elegant and beautiful Mini Wedding cake! MINI WEDDING CAKE month celebrates weddings with this simple yet beautiful design. The buttercream flowers can match your bouquet!! Great as individual servings or as wedding favors!!
It’s really hard to pick a favorite but this mini cake is one of my favorites!!! I love the simplicity of it and how it’s easy to make for a crowd! You can make the flowers ahead of time, make the cake 3 days ahead and then make the cakes 1 day before! It’s about planning but it’s very doable.
So while we’re on the subject about wedding cakes, I googled royal wedding cakes. My oh my what a work of art. They are intricate, beautiful and some are just very tall!! Even taller than me!! The queen’s cake was 9 feet tall!! How tall was your wedding cake?! ?
Onto the cake!! After baking the cake like the Mini Honey Wedding Cake with White Chocolate Rings , use the round cookie cutter to cut out the cake.
Crumb coat and frost the cake.
Make the buttercream flower on a flower nail. As I’ve mentioned before, you can make the flowers ahead. I made roses for this cake but you can always match it with the bouquet. I made all the flowers then put it in the refrigerator so it will be easy transfer to the cake.
After the flower is ready and the cake is covered with buttercream, add the flower on top of the cake.
I get so excited when I see this!! It’s just too pretty and too cute!! Add a green buttercream on the side for the petal.
Ta da!!! Here’s the finished cake!! Cheers to all the brides!!
Happy Baking!
| Servings |
12 servings
|
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup honey
- 2 tsps vanilla
- 1/2 cup butter room temperature
- 1 1/2 cups sugar
- 4 eggs room temperature
- 2 cups butter, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 tbsp heavy cream
Ingredients
Honey Cake
Vanilla Buttercream
|
|
- Preheat oven to 350 degrees. Spray a 17x12x1 inch baking sheet with cooking spray.
- In medium bowl, whisk together the flour, baking powder and salt. This is the flour mixture.
- In small bowl, mix together the buttermilk, honey and vanilla. This is the honey mixture.
- In stand mixer bowl, beat the butter and sugar for about 4 minutes until light and fluffy.
- Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Alternatively add the flour mixture and the honey mixture. Flour, honey, flour, honey and flour. Scrapes the side and give a final mix with your spatula.
- Bake for 19-20 minutes, until toothpick inserted into center comes out clean.
- Let cool in pans for 10 to 15 minutes on top of a wire rack, then invert to another wire rack.
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.
Adapted from : The Cake Blog
