This week started with heavy raining, and more rains are coming in the afternoon, and the sun is playing hide and seek. By the way talking about sun, I get bad headache if I am out in the sun for few hours. I got an episode of headache on this weekend Saturday, it made me miserable. I was able to recover from it on Sunday and able to make this delicious mini strawberry cake with butter cream frosting. As 15th of this month is approaching, it is baking partner’s challenge reveal date. This month challenge was suggested by Divya of Divya’sdiner. She is amazing cake artist, makes beautiful cakes.
So when I asked her, she suggested the recipe of challenge, make a beautiful cake with easy dressing so that it will be helpful for somebody who want to make a birthday cake. She told me she has a great strawberry cake recipe which her clients ask for every time. So I asked her to share that. Even though the original recipe is for two 6 inch cakes, I was afraid to try them. As my hubby’s sugar content is increased due to his corticosteroid medication, we are in challenge of controlling sugar. Even my princess told her dad that when I am big, I will make cake for you papa, but I will remove the icing before I gave it you. You can’t eat icing in the cake. If I make big cake my kids will eat only the icing and by that time they reach the cake, it is a sugar overload they couldn’t finish it. I will be eating the entire cake. So decide to make a mini cake with minimal frosting. It is really delicious cake, since I was making mini cakes, I used different coloring. I was intent to make a ombre effect; however my first layer got little more color, resulting both second and first looks almost same. Next time I am going to skip coloring on the first layer.
I have earlier tried a strawberry cupcakes where strawberry puree is used however it is not cooked like this one. For this recipe you need to macerate the strawberries for overnight, then cook them for 20 minutes and puree them and again cook them for another 15 minutes. Then mix with batter to make the cake. Divya also taught us to how to keep the cake moist and decorate it the next day. I followed everything but reduce the quantities. Only ¾ of the cake recipe was used and one fourth of the frosting recipe.
If you planning to make mini strawberry cake with butter cream frosting for the party then double or triple the recipe. Kids will love it as it has color, tastes good and icing is minimal, one mini cake will make two serving. I made the cake in three 4.5 inch pan then cut it with 4 inch cookie cutter. You need to cut the cake with cookie cutter to give better look, if using minimal frosting, if you covering the entire cake with frosting then you can skip cutting the cake with cookie cutter.
Arrange the cake in layers, pipe frosting in between and top and serve with fresh strawberry. Delicious and beautiful, give it try it won’t disappoint you.
Please take your time to look at other baking partner ‘creations too, also if you want to bake with us next month please shoot me an e-mail.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.