I can't be sure of where everyone lives, but I do know that if you're in the South, you are nodding and smiling at the mention of mini cakes this time of year. Mini cakes, or petit fours as we call them, are oh-so-appropriate for Springtime. We make them for bridal showers, baby showers, Spring parties, and any other happy occasion we can think of once the weather warms and the birds start chirping. Little cakes just make everyone smile.
I've made Chocolate Petit Fours using part of a cake mix on the site before, but I wanted a fun, light lemon flavor this time around. I used the same technique as my Mini Chocolate Layer Cakes and made an 8" pan of cake that I cut into 4 mini cakes. The scraps around the edges of the pan become cake truffles when mixed with extra frosting--fun, huh?!
I made these mini celebration cakes for my sweet friend Stephie who is getting married soon! Congrats, Stephie! And best of luck on the lifelong adventure of marriage! It's not always easy, friend, but it's always worth it. I wish y'all much happiness!
I use my biggest biscuit cutter to cut out four 4" rounds of cake from an 8x8" lemon cake. I also used my biggest suck-in technique for my belly in this photo.
Decorate the mini lemon cakes with cream cheese frosting (actually, decorate anything in your life with cream cheese frosting), and a sprinkle of toasted coconut. I garnish with lemon slices just so people can tell the flavor before eating, but it's totally not necessary.
Another thing that's totally not necessary? Wearing stripes while 8 ½ months pregnant. I don't recommend. These stripes are strugglin'.
Anyway! Congrats, Stephie! Much love to ya!
- 1 ½ cups + 3 tablespoons flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- zest from 1 large lemon
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 teaspoons fresh lemon juice
- 5 tablespoons neutral-flavored oil (canola, vegetable, etc.)
- 1 cup water
For the frosting:
- 3 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons fresh lemon juice
- 2 ½ cups powdered sugar
- ½ cup toasted coconut shreds
- Preheat the oven to 350, and grease an 8" square baking pan.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and lemon zest.
- In a separate small bowl, whisk together the vinegar, vanilla, lemon extract and juice, oil and water.
- Make a well in the center of the dry ingredients, and stir the wet inside. Stir very well. Pour the batter into the prepared pan, and bake for 30-33 minutes, using a toothpick in the center to test for doneness. Let cool completely.
- Combine all frosting ingredients (except the coconut) in a deep bowl, and beat with an electric mixer until light and fluffy.
- Using a 4" round cutter, cut 4 circles out of the cake. Frost each individually, and decorate with coconut.
- For the leftover cake corners: combine with leftover frosting and roll into balls to form cake truffles.
*Cake recipe adapted from here.
Amount Per Serving: Calories: 876Total Fat: 39gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 52mgSodium: 683mgCarbohydrates: 133gFiber: 2gSugar: 123gProtein: 3g