Ok, sweet friends, I’m off! We're off to get married! I will be back in about a month.
We’re aiming for a cell phone-free, computer-less, and TV-free honeymoon. Technology has no business on a honeymoon.
So, that said, I have a recipe or two pre-scheduled to post, but I won’t be around for any baking trouble-shooting. Just remember: softened butter doesn’t mean melted, baking powder must not be expired, and if you make substitutions for the entire ingredient list, your dessert will most certainly fail. Ok?
I have a sweet giveaway coming up for y’all on March 1st, so stay tuned for that. If you re-pin the post, you will receive coupons for very cool free stuff.
Back to this sweet little white cake for two! I've been dreaming up a mini wedding cake for two ever since we got engaged. The base of this miniature wedding cake is a 6" round cake pan. It's the size of the top of a standard wedding cake. Here, it's the bottom! The middle layer is a 10-oz ramekin, and the top layer is a regular 4-oz ramekin. I think it's the most adorable thing I've ever made.
The buttercream has a splash of whiskey in it as a nod to the whiskey tasting we've got planned for our wedding guests. We even drove to Tennessee last time we were down South to get some of Popcorn Sutton's genuine moonshine for the tasting!
Finally, on a personal note…could I get some good wishes and prayers from y’all? I’m seriously concerned I will do the ugly cry all the way down the aisle. You know the one: mouth gaping, mascara running, gasping for breath? Yeah, that might me be. If I could somehow be graced with those Scarlett O’Hara tears that gently flow one by one and are delicately caught with a handkerchief, I would be happy.
See y'all back here in a month or so! Goodbye!
Wedding Cake for Two
Makes 1 miniature wedding cake.
Ingredients
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- ¼ teaspoon almond extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup buttermilk
For the buttercream:
- 12 tablespoons unsalted butter, softened
- ⅓ cup shortening
- 2 cups powdered sugar
- 1 tablespoon milk
- 2 teaspoons whiskey (or more milk)
Instructions
- Preheat the oven to 350 and grease 3 pans: a 6" round cake pan, a 10-oz. ramekin, and a 4-oz ramekin. Place the pans on a baking sheet.
- In a large bowl, beat together the butter, sugar and almond extract. Beat very well. Add the eggs.
- In a small bowl, whisk together the flour, salt and baking soda.
- Add half of the flour mixture to the butter mixture and beat it in. Add half of the buttermilk and continue to beat. Finally, add the last of the flour mixture, beating for a few seconds before adding the last of the buttermilk. Do not over-beat, but ensure all ingredients are incorporated.
- Divide the batter between all 3 pans. Fill the smallest ramekin to the inside line, then fill the next ramekin to slightly below the line. Pour all remaining batter in the 6" pan.
- Bake for 25 minutes, then remove the smallest ramekin.
- Bake another 10 minutes, then remove the medium ramekin.
- Finally, bake another 5-8 minutes, until the largest cake is done (use a toothpick to test--only moist crumbs should cling to it).
- Run a knife around the edges of all the pans and let them cool on a wire rack. Do not attempt to remove the cakes until they are completely cool.
- Slice the tops off any domed cakes to make them level.
- On your serving dish, line the edges with paper so that the dish doesn't get too messy while frosting. Place the largest cake layer on the dish.
- Make the buttercream by beating together the butter and shortening. Add the powdered sugar little by little, adding the milk and whiskey to help it along.
- Frost the bottom layer of the cake. Stack the middle cake on top, and frost it as well. Finally, stack the small cake on top and frost it. Use any leftover frosting for decorations.
Notes
*If you don't want to decorate the cake, scale the frosting recipe bake to only 1 stick of butter, 2 tablespoons of shortening, and 1 ½ cups powdered sugar. Scale the milk back to 2 teaspoons, and the whiskey just 1 teaspoon.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 931Total Fat: 59gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 191mgSodium: 265mgCarbohydrates: 95gFiber: 1gSugar: 70gProtein: 7g
Kimby | a little lunch says
A "pre-wedding cake" (with whiskey flavored icing) was the perfect "goodbye" recipe before you begin your new life, Christina. Best wishes to you & the hubby!
Nicole says
This is adorable. You guys are adorable. I totally suggest you stick to your tech-free honeymoon. We did and you see how active we both are the rest of the time. We didn't have hardly any internet access while in Ireland and I'm so happy it worked out that way. Many wishes for a continued adorable and happy life! Mwah!
Bonnie Banters says
A real sweet wedding cake! Best wishes to you both, Christina!
dixya @ food, pleasure, and health says
congrats one more time :) such a adorable cake. have a great time XOXO
Michelle says
That cake is gorgeous and you were a beautiful bride!!! Enjoy your honeymoon!
Kim Holloway says
That's the most adorable li'l wedding cake I ever did see! Congrats!!
Meredith says
Congratulations Christina and a wedding toast to you both...
May your wedding days be few
And your anniversaries many.
May the road of happiness you travel together
be as endless as your wedding ring.
And may you always remember that
The heart that loves is forever young.
Meredith
Melissa says
Lovely! I just wanted to comment on your buttercream with the touch of whiskey. It made me smile because my mother has been making wedding cakes out of her home for... oh, I don't know, a really long time. 25 years maybe? She ALWAYS adds a touch of rum to her buttercream. She says that the alcohol helps cut the sweetness of the frosting, and people LOVE the way her cakes taste. Anyway, thought it was lovely that there was significance to your addition of whiskey. I'll have to tell her about that. Congrats on your new marriage. And just remember, when the going gets tough, well, that's marriage for ya ;-)
Lissette says
Hi, I'd like to make this cake but am apposed to using shortening. What can I use butter instead? Thanks!
Christina Lane says
Sure, Lisa! Try it with butter. But just so you know: I didn't test the recipe that way. I hope it works for you! The buttercream may be quite a bit softer...don't make it on a hot day ;)
Christina
Lin says
This cake is so delicious I took it to a family gathering huge hit everyone loved it this is my go to recipe love it.