Adorable Filled Mini Cake Decorated With Sugared Violets

Isn’t this filled mini cake decorated with sugared violets adorable?  Last week, I made the candy violets and they are just so cute!  A mini cake seems the perfect way to use them.

A while back, I ordered this Wilton Mini Cake Pan Set. Each of the little pans is 4-inches in diameter.  The recess in each of the pans creates a contour that you can fill with your choice of mousse, ice cream, fruit, whipped cream, etc.  The set includes 4 pans and a little recipe book. ►Wilton Mini Cake Pan Set.

DIY Cake Pan Release

Even though these pans are non-stick, I still use DIY cake pan release.  The recipe book included suggests using non-stick cooking spray.

You can find a recipe and directions for DIY cake pan release ◄ here.

Don’t want to make a large amount and have to store the cake pan release?  Just add 1 Tablespoon of each, flour, shortening, and oil, and it is more than enough to brush into the wells of the pans for this recipe.  It comes together easiest if you mix the flour and shortening well, then, mix in the oil.

 

[ctt template=”8″ link=”Uw6fj” via=”no” ]Isn’t this filled mini cake decorated with sugared violets adorable?  Last week, I made the candy violets and they are just so cute!  A mini cake seems the perfect way to present them.[/ctt]

Filled Mini Cake

Skip to print recipe ◄

CAKE INGREDIENTS:

1 – 15.25 oz. White Cake Mix
1 – 3.4 oz. pkg. White Chocolate Instant Pudding
1 – 1/4 cup Sour Cream
4 Egg Whites
1/2 cup Warm Water
1/3  cup  (plus *4 Tablespoons) Vegetable Oil
1 teaspoon Vanilla

 

*To keep a white cake white and fluffy, omit the yolks.  Ahh, but the yolks have fat in them.  By omitting the yolks, you also remove the fat.  Replace each yolk with melted butter or vegetable oil.  If you omit 4 egg yolks, add 4 Tablespoons of melted butter or vegetable oil.

DIRECTIONS:

 Preheat the oven to 325°. 

Either cover the inside of the pans with non-stick spray or DIY cake pan release. 

Combine The Ingredients

Using a wire whisk, whisk the cake mix and pudding together in a large bowl.   

Add the remaining ingredients and combine with a mixer or by hand until well mixed. It should only take a couple of minutes.  Don’t over mix! 

This recipe made enough batter for eight of the pans.  Fill the pans with roughly 1/2 cup of batter, about 2/3 of the way up the pan.  You will have to bake in two batches unless you buy two sets of pans.

Bake for 17 – 21 minutes.  The tops should look slightly moist, not dry and cracked.

 Start checking the little cakes at 17 minutes. If you can tell they're not done by just looking in the oven door window, don't open the door.  You let the heat out!  Add another minute, check again.  Repeat until they are perfect.  Remember the cakes will continue to bake a little after removing from the oven.  The pan doesn't immediately cool.  When you find the perfect time for your oven, set your timer for the remaining batches.

Remove from the oven and let the mini cakes rest in the pan for 10 minutes. (I pushed the little cake pans off of the rack and onto a small sheet pan to remove them from the oven.  It just made it easier!)  Then, turn over onto a cooling rack and remove from the pan.  They should easily release and come right out of the pan.  Let them completely cool before frosting.

Freeze Some Of The Cake Layers For Later

I don't know about you, but Dave and I don't need to eat all of these at one time!  So, I decided to freeze six of the layers.  When the kids come over, we can pull a couple out of the freezer, add a filling, berries, or ice cream, and frost the cakes for a quick dessert.

Double wrap each of the layers with plastic wrap and then, wrap in Reynold's wrap.  Store in the freezer.

Perfect Buttercream Frosting

I only made half of this buttercream recipe.  It makes enough for frosting 2 of the 2-layered mini cakes.  Click here for the perfect frosting for these. ►Secret To Perfect Buttercream.  You can half this recipe for the mini cakes.  Just follow the directions but use:

• 3/4 cups (12 Tblsp.) butter  (Use good quality butter.  Land O’ Lakes is my preference.)
• 2-1/4 cups powdered sugar
• 2 Tablespoons heavy cream
• 3/4 teaspoon pure vanilla extract

 

Whipped Cream Filling For This  Mini Cake

For this mini cake, I want to keep it light.  So, the choice for filling is whipped cream.  I had planned to use stabilized whipped cream.  Here’s my favorite recipe. 

Stabilized Whipped Cream

Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes or so.  Pour 1 cup of the heavy whipping cream into the bowl.  Add the 2-1/2 tablespoons of the powdered sugar and beat until thickened.

Mix in the 1-1/2 tablespoons of the Meringue Powder and 1/2 teaspoon of vanilla.  Whip until stiff peaks form.

 

But, I considered how to kick it up a notch.   A Pinterest Pin of Strawberry Whipped Cream caught my eye.  Beth at The First Year Blog.com makes chocolate and strawberry whipped cream using JELL-O!!!

Grape JELL-O Whipped Cream Filling

So, I had to try it.  A box of grape JELL-O in the pantry gave me the idea for a grape whipped cream.  Strawberry sounds really good, but the little violets will look pretty with a lavender-colored grape-flavored cream.

 

• 1 cup heavy cream
•  1/4 cup powdered sugar
•  2 Tblsp. strawberry JELL-O powder

First, place a medium-sized glass or metal mixing bowl and beaters in the freezer for 20 minutes.

Next, pour the heavy cream into the chilled bowl.  Then, add the powdered sugar and the grape JELL-O powder.  Beat with an electric mixer for 5 minutes until stiff peaks form.

Fill And Frost The Cake

A note here, I did cut off that little lip on the top layer around the top of the cake.  Next, fill both of the cavities with the filling.  Pipe or spread buttercream frosting around the cavity-filled layers.  Using both hands, pick up one of the layers and flip on top of the other layer so that the filling meets.

Then, frost the cake with buttercream.  Frosting a cake is not my specialty!  If it’s your specialty, your cake will even look better!

Decorate with the sugared violets!  Isn’t this the cutest?  The cake measures 4 – inches in diameter and 3-1/2 – inches in height.

And that grape JELL-O added to the whipped cream is quite tasty!  I’m thinking that the flavored whipped cream would be tasty added to fruit or other desserts.  Imagine all the different flavors you could make and how surprised people will be when they taste it!  And it’s so easy to make!

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recipe

Yield: 4 double layered mini cakes

Filled Mini Cake Decorated With Sugared Violets

Cook Time: 21 minutes

Total Time: 21 minutes

Print

Ingredients

Mini Cake

• 1 – 15.25 oz. White Cake Mix
•  3.4 oz. pkg. White Chocolate Instant Pudding
• 1 – 1/4 cup Sour Cream
• 4 Egg Whites
• 1/2 cup Warm Water
• 1/3  cup  (plus *4 Tablespoons) Vegetable Oil
• 1 teaspoon Vanilla

Perfect Buttercream

• 1-1/2 cups butter, at room temperature (3 sticks)*
• 4-1/2 cups powdered sugar
• 3 – 4 Tbsp heavy cream
• 1-1/2 tsp vanilla extract 

Grape JELL-O Flavored Whipped Cream

• 1 cup heavy cream
•  1/4 cup powdered sugar
• 2 Tblsp. grape JELL-O powder

Instructions

Filled Mini Cake

DIRECTIONS:

Preheat the oven to 325°. 

Either cover the inside of the pans with non-stick spray or DIY cake pan release. 

Using a wire whisk, whisk the cake mix and pudding together in a large bowl.   

Add the remaining ingredients and combine with a mixer or by hand until well mixed. It should only take a couple of minutes.  Don’t over mix! 

This recipe made enough batter for eight of the pans.  Fill the pans with roughly 1/2 cup of batter, about 2/3 of the way up the pan.  You will have to bake in two batches unless you buy two sets of pans.

Bake for 17 – 21 minutes.  The tops should look slightly moist, not dry and cracked.

Remove from the oven and let the mini cakes rest in the pan for 10 minutes. (I pushed the little cake pans off of the rack and onto a small sheet pan to remove them from the oven.  It just made it easier!)  Then, turn over onto a cooling rack and remove from the pan.  They should easily release and come right out of the pan.  Let them completely cool before frosting.

Vanilla Buttercream Frosting

Directions:

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scraping down the sides of the bowl.

Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended.  Then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cakes.

For a smaller quantity, you can half this recipe and follow the directions just the same.

Grape JELL-O Whipped Cream Filling

Directions:

First, place a medium-sized glass or metal mixing bowl and beaters in the freezer for 20 minutes.

Next, pour the heavy cream into the chilled bowl.  Add the powdered sugar and the JELL-O powder.  Beat with an electric mixer for 5 minutes until stiff peaks form.

Fill And Frost The Cake

Then, fill both of the cavities with the filling.  Pipe or spread buttercream frosting around the cavity-filled layers.  Using both hands, pick up one of the layers and flip on top of the other layer so that the filling meets.

Then, frost the cake with buttercream.  Decorate with sugared violets.

Notes

Decorate with the sugared violets!  Isn't this the cutest?  The cake measures 4 - inches in diameter and 3-1/2 - inches in height.

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  Wilton Tasty-Fill Mini Cake Pan Set