Tiny Cakes

 

I made tiny versions of these recipes to go with the tiny cake pans that my daughter got for her birthday.

The cake pans are so cute! There are even two tiny spring-form cheese cake pans.

I divided some regular cake recipes down several times to make them the right size for these pans.

We made a Lemon Cake, a Chocolate Cake, two Cheese Cakes, and three heart shaped Carrot Cakes. Here are our recipes:

Lemon Fiesta Cake

1 TBS. Butter, Softened

2 1/2 TBS. Sugar

1 TBS. Egg

1/4 tsp. Lemon Zest

4 drops Lemon Extract 

1/4 cup Flour

Pinch Salt

Pinch Baking Soda

1/8 tsp. scant Baking Powder

1 1/2 TBS. Buttermilk

Glaze:

1 1/2 tsp. Sugar

1 1/2 tsp. Butter

1/2 tsp. Water

1/2 tsp. Lemon Juice 

Beat together the butter and sugar. Add the egg, lemon zest, and lemon extract.

In a separate bowl combine dry ingredients: flour, salt, baking powder, baking soda.

Alternately, add the dry ingredients and the buttermilk to the butter mixture.

Scrape batter into a greased tiny Bundt cake pan.

Bake at 325° F. for 20-25 minutes. While cake is baking make the glaze by melting together the glaze ingredients.

Remove cake from oven. Cool for 5 minutes. Turn cake out of pan. 

Poke holes all over the cake. Pour over the glaze while it is still warm.

My Mother's Chocolate Cake

1 TBS. Cocoa

2 1/2 TBS. Butter, Melted

1 1/2 TBS. Boiling Water

1 TBS. scant Egg

1 TBS. + 2 tsp. Sugar

1/4 tsp. Vanilla Flavoring

1/4 cup Flour

1/4 tsp. Baking Powder

1/4 tsp. Baking Soda

1/8 tsp. Salt

1 1/2 TBS. Hot Coffee or Hot Water

In a small bowl combine cocoa, butter, and boiling water.

In another small bowl combine the dry ingredients: flour, baking powder, baking soda, and salt.

Beat egg, sugar, and vanilla. Add cocoa mixture and blend. Add flour mixture and blend. Add the hot coffee last and blend.

Pour into greased tiny Bundt cake pan. Bake at 350°F. for 20 minutes.

Paisley Print Cheese Cake

1 pkg. (8oz.) Cream Cheese, softened

1/4 c. Sugar

2 TBS. + 2 tsp. Sour Cream

1 tsp. (Scant) Vanilla Flavoring

1 TBS. Flour

1 Egg

1 TBS. + 1 tsp. Cocoa Powder

1 tsp. Butter, melted

2-3tsp. Hot Water 

1 TBS. Sugar

1/8 tsp. Vanilla Flavoring

Prepare two tiny graham cracker crusts.

Beat together the cream cheese, sour cream, and vanilla. Add the flour and egg. 

Bloom the cocoa by mixing the cocoa powder, butter and hot water.

Take out 1/2 cup of cheese cake batter and combine it with the cocoa mixture remaining sugar and vanilla.

Into the prepared pans dollop the cheese cake batter, alternating between the chocolate and vanilla batters. Use a skewer to swirl the colors into paisley patterns.

Bake 4 minutes @ 450° F. Reduce oven temperature to 250° F. For 15 minutes.

Graham Cracker Crust

1/2 c. graham cracker crumbs

1 TBS. sugar

2 TBS. melted butter

Mix and press onto the bottom of two tiny spring-form pans and 1/4" up the sides.

Bake 8-10 minutes at 350°F.

Carrot Cake

1 small carrot finely grated

1/2 cup flour

1/4 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. cinnamon

pinch of ginger

dust cloves

1/8 tsp. salt

2 TBS. egg

2 1/2 TBS. oil

3 1/2 TBS. sugar

2 TBS. buttermilk

1/2 tsp. vanilla flavoring

Sift together the dry ingredients. 

Mix the wet ingredients.

Combine both mixtures.

Add carrot.

Divide between three tiny heart pans that have been greased.

Bake at 350° F. for 20-25 minutes.

Frost with cream cheese frosting once the cakes have cooled.