These gorgeous vanilla and rose mini cakes are the perfect sweet treat for Mom this Mother’s Day. Classic flavours infused with some new elegance makes for a divine result.
Recipe and styling by Sarah Dall
Photography by Dawie Verwey
Vanilla and rose mini cakes
- 250g butter
- 250g castor sugar
- 5ml (1 tsp) vanilla extract
- 4 extra-large eggs
- 250g cake flour
- 7ml baking powder
- pinch of salt
- 60ml (¼ cup) milk
- 125g butter
- 500g icing sugar, sifted
- few drops rose essence
- few drops pale pink gel colouring
- fresh flowers or berries lightly sprayed with edible gold paint, to serve
Preheat the oven to 160°C. Line and grease the base of 2 x 22cm round cake tins.
For the sponge, cream the butter and castor sugar together until pale and fluffy.
Add the vanilla and then the eggs, one at a time, beating continuously.
Fold in the sifted dry ingredients and the milk. Pour into the prepared tins and bake in the preheated oven, 45 minutes. The cakes should be lightly golden and cooked through when tested with a skewer. Remove the cakes from the oven and set aside to cool.
For the icing, cream the butter and add the icing sugar, gradually, while beating. Fold in the rose essence and colouring.
To assemble, use a 6cm round cutter to cut out mini cakes from the sponge. Sandwich them together with icing and ice the tops. Garnish with the fresh, spray-painted flowers or berries.