baking powder buttermilk cocoa powder Cream cheese "Philadelphia" flour Italian cream cheese "Mascarpone" large eggs Powder sugar red baking die salt soft cow's butter Sugar unsalted butter vanilla powder Desserts

Wedding Dessert Ideas: Mini Red Velvet Cakes

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100 decors

Red Velvet Mini Cakes
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Red Velvet Mini Cakes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
For the Dough:
  • 8.8 oz flour
  • 4.4 oz unsalted butter
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder
  • 8.8 oz Sugar
  • 2 large eggs
  • 8 fl oz buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon red baking die
  • 1 teaspoon vanilla powder
  • 4.4 oz Cream cheese "Philadelphia"
For the Cream:
  • 4.4 oz Italian cream cheese "Mascarpone"
  • 3.5 oz soft cow's butter
  • 3.5 oz Powder sugar
  1. Preheat the oven to 170°C ( 338°F)
  2. Place a baking paper on a oven size tray pan and set aside.
  1. In a large bowl, sift together the flour, salt, cocoa powder and vanilla powder. In another bowl, whip together the butter and sugar until it becomes a white fluffy substance. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and eggs on a high speed until smooth and creamy, adding the eggs one by one.
  3. In a small bowl mix together 2 tbsp from the mixture with the red food coloring and 1 tbsp buttermilk. Mix well and set aside.
  4. With the mixer on a low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
  5. Pour the batter into the tray pan and make smooth. Bake for 20 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. However do not over bake otherwise your cake base may dry out. Remove from the oven and allow the cake base to cool in the pan set on a wire rack. Cool completely.
Make the frosting:
  1. In a large bowl whisk the butter and powdered sugar. In another bowl mix the two types of cheese. You may use a wooden spoon or a silicone spatula (do not use a mixer). Mix the two mixtures carefully and transfer into a pastry bag with a 6 mm round piping tip.
Assembling and serving:
  1. After the cake base is completely cooled, cut 16 identical circles using a 7 cm (2,75'') diameter stainless steel ring. Pipe the cheese frosting over half of them (8 pieces). Top the frosting with the other (8 pieces) and decorated the top again with cream frosting as you like. Put all mini cakes in refrigerator for several hours. Before presenting leave them for about 15 minutes at room temperature and garnish with fresh berries and mint leaves.
To Garnish:
  1. Strawberries/Raspberries Fresh mint leaves
Recipe Notes

*In case, you do not have buttermilk, you may substitute it for the same quantity of full fat milk and just add 1 teaspoon white wine vinegar and let it sit for at least 15-20 minutes at room temperature
**When making 1 large cake with three layers, double the ingredients for the cream.
***If you use only one of the cream cheeses, make sure the quantity is as much as both types.

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 Source: 100 decors

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