Here is another set of pictures of cakes I made during the holidays. My cousin Marimel threw a small get together and I wanted to make some desserts for it. I’m more into mini cakes and cupcakes than large cakes lately, so it’s probably why my first project for the holidays were square mini cakes (sorry, that my time line is so warped). I wanted a slight challenge, but nothing too complicated. So, for her party I decided to make four flavors using as little components as possible. Basically, I made a white cake, a chocolate cake (the same one I used for my salted caramel cupcakes), buttercream, and a brown butter glaze.
Chocolate Salted Caramel
White Cinnamon Brown Butter
White Coconut (I know not very Christmas-y, but the only extracts I had left was coconut and lemon. Plus, the coconut was snow-y, right?)
So, I baked the cakes, made simple syrup for soaking, salted caramel, and made and flavored buttercream. When the cakes were cooled I cut them into squares, soaked each layer with simple syrup, filled, and crumb coated.
After letting the cakes harden in the refrigerator, I finished icing them with buttercream and decorated.
For the Chocolate Peppermint: I crumbled leftover chocolate cake and covered the whole cake and dusted with powdered sugar.
For the Chocolate Salted Caramel: I covered the sides with chocolate cake crumbs, piped a basketweave on top
For the White Cinnamon Brown Butter: I made the glaze for this and my mom actually coated it herself (her first time!) Once she put her glasses on she did an amazing job! LOL. Then I placed edible gold leaf to give it some shine and elegance. This was my favorite out of all of them…although I want to find a way to make it less sweet.
For the White Coconut: My mom patted coconut flakes on these.
And here are all the completed cakes…way more than was necessary for the gathering, but I had fun making them and watching my mom, who’s not too fond of baking, help me.