Directions

Step One: Make the Cake Batter

1. Preheat oven to 350 degrees

2. Place all ingredients in mixing bowl and mix on medium speed until incorporated

Bake in the Silicone Mold

1. Fill each cavity of the silicone molds with 75-80 grams of batter.

2. Place molds in the oven and bake at 350 F for 22-25 minutes. *Note I do not grease the molds.

3. Allow cakes to cool completely before removing from mold. Note: chilled or semi-frozen is better for clean removal.

Add the Filling

1. Determine your filling: My favorites are lemon curd, raspberry, and salted caramel.

2. Make your filling/s of choice.

3. Use a small object to gently poke two holes in the center of each cake. If needed, you can watch my video here for guidance. I prefer to use the end of a pastry piping tip.

4. Fill a piping bag with your filling of choice, then pipe the filling into each hole of the cakes.

Pipe Buttercream using a 1M tip

1. Make your buttercream. I use this recipe.

2. Fit a piping bag with a 1M piping tip and fill with buttercream.

3. Starting at to top end of the mini cake, pipe in a continuous circular motion, looping the buttercream around itself as you work outward to the edges. Maintain even pressure for a full, layered swirl, then release pressure and lift away gently to finish.

4. Top with sprinkles and/or accessory pieces.

5. For accessory pieces, I use a variety of mini molds and fill them with either melted chocolate and/or fondant.