I couldn't skip two weeks in a row of Tuesdays With Dorie, so I went ahead and made a min version of the cake. How can anyone resist a rich, fudgy cake with marshmallow frosting? I certainly can’t. I quartered the recipe and used two small springform pans (I think they’re a little over four inches). The cakes crowned a bit, but even after cutting the tops off, I was able to get three nice layers and plenty of crumbs. One of my favorite parts of this cake is the crumb coating. I am not the neatest cake froster, so I love that you just cover it up. I have decided that making mini versions of desserts is not really less effort than making full-size ones, and in some cases, such as beating a single egg white for frosting, it may be more. (It seemed to take the mixer a long time to froth the white.)
Regardless of the size, this recipe gets a 9 for Deliciousness and a 3 for Effort, giving it an EDR of 3. Many thanks to Stephanie of Confessions of a City Eater for selecting this wonderful cake. You can find the recipe on Stephanie's site, and to see what other bakers thought of this cake, check out the TWD blogroll.
5 comments:
That is so cute! I love it! Nice job!
Love the mini cake! I just bought a 6" cake pan so I can do this too. The blood orange tart sounds delicious, too...
Your little cake looks wonderful! Although I think I would have to pick the blood orange tart if given a choice of the two, that sounds amazing :)
Thanks for stopping by my blog. I love your mini cake. It looks delicious. The tart sounds good too. I don't even know what a blood orange is though!!
This is a lovely cake. I like the smaller size, but I agree with you that it takes just as long to do minis as a full size.
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