Buttercream & Frosting, Cakes, Desserts, Fruit

Mini Wedding Cake

June 6, 2011
Happy Anniversary to my wonderful husband Steve!
We have been married for two amazing years today.  He was my high school best friend and sweet heart.  We met in junior high and 9 years later got married 🙂.
[Here is a picture of us this year!]
This post and cake is dedicated to Steve…
Our wedding cake was a beautiful white cake filled with raspberry and lemon curd.  It was delicious.  So for our anniversary I wanted to create a mini wedding cake that resembled our wedding cake.  I made a white cake filled with a raspberry curd cream, frosted with a basic buttercream.  Simple, but elegant and delicious.  And I made the cake purple as that was one of our wedding colors!
This mini wedding cake is perfect for two.  Perfect for a couple to share.  Or perfect if you want to make a mini dessert for yourself and you don’t want major leftovers. And even one person can eat this on their own.  Trust me they can. And Steve almost ate the whole thing.  He started with one small bite, and then another.  And before I knew it, almost all the cake was gone 🙂.
I made this cake with the intention of a couple sharing the cake and not having to cut pieces.  For the couple to just eat the cake together, with no slices, no plates, and just a fork!
This white cake is moist and fluffy.  Different than the other white cake I make that is more dense and spongy.  And then filled with a simple raspberry curd cream is the perfect compliment.  Topped with a sweet buttercream. Wonderful – Enjoyable – Decadent!
The best part about this cake is just how cute it is 🙂.  It has such a charming appeal with how small and miniature it is.  And come on… who doesn’t like a mini dessert?  I know we do!
And for some added fun I wanted to share some pictures from our wedding.
We had a beautiful wedding!  Definitely the wedding of my dreams.
Enjoy this mini dessert 🙂!

Mini Wedding Cake
White Cake filled with Raspberry Curd Cream, topped with Buttercream
For Printable Recipe, Click here!
Makes: 1 3-tier Mini Cake (3.5” wide x 5” tall)
For the Cake
1 ¼ cups Cake Flour
1/3 cup All Purpose Flour
½ tbsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
¼ cup (½ stick) Unsalted Butter, Softened
¼ cup Shortening
1 1/3 cup Sugar
1 tbsp. Pure Vanilla Extract
1 Egg
1 ¼ cups Cold Water
2 Egg Whites
¼ tsp. Cream of Tarter
For the Raspberry Curd Cream
6 ounces of Fresh Raspberries
1 ¼ cups Sugar, Divided
2 Eggs
2 tbsp. Fresh Orange/Lemon Juice
2 tbsp. (1/4 stick) Unsalted Butter
1/8 tsp. Salt
1 ½ cups Heavy [Whipping] Cream
Basic Buttercream Frosting
20 tbsp. (2 ½ sticks) Unsalted Butter (Softened)
2 ½ cups Confectioners Sugar
1/8 tsp. Salt
1 tsp. Pure Vanilla Extract
2 tbsp. Milk
To make the cake, preheat the oven to 325 degrees F.  Grease and flour 1 9-inch cake round.  Set aside until needed.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.  Set aside.
In the bowl of a stand mixer, beat together the butter and shortening until creamy.  Add the sugar and cream until light and fluffy.  Mix in the vanilla.  Add the egg and beat until incorporated.  While mixing on low speed, gradually add the flour alternately with the cold water, starting and ending with the flour.  You will have to scrape down the bowl a few times.  Mix until the mixture is fully incorporated and smooth.
Either in another bowl or in the bowl of a stand mixer (if you do this with your stand mixer you will have to transfer the cake batter to another bowl, and clean the mixer bowl) whisk together the egg whites and the cream of tarter.  Whisk until soft peaks begin to form.  Carefully fold the egg whites into the cake batter.
Pour the cake batter into the prepared the cake pan.  Bake for 40-45 minutes until a toothpick inserted into the cake comes out clean.  Remove the cake from the pan and place on a cooling rack.  Let cool completely.  Once cooled, place the cake in the freezer to harden, about 30 minutes.
To make the raspberry curd, combine the raspberries, ¾ cup of sugar, eggs, orange/lemon juice, butter, and salt in a medium saucepan.  Over medium heat, heat the mixture until bubbling and thickened, about 5-10 minutes.  Using a fine mesh sieve, strain mixture over a bowl to remove all the solids and seeds.  Refrigerate until chilled, about 2 hours.
In the bowl of stand mixer, whisk together the heavy cream and remaining ½ cup of sugar.  Fold the whipped cream into the chilled raspberry curd.  Set aside until needed to fill the cake.
To make the buttercream, cream the butter in the bowl of stand mixer fitted with the whisk attachment.  Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated.  Add the vanilla and milk, and whisk until the mixture is light and fluffy, about 5 minutes – you may need to stop the mixer and scrape down the sides of the bowl a couple times.
To assemble the cake, using a large 3.5-inch biscuit cutter, cut 1 round out of the cake.  Using another smaller 2.5-inch biscuit cutter, cut 1 other round out of the cake.  And then using an ever smaller 1.5-inch biscuit cutter, cut one more round out of the cake.  Cut each round horizontally in half.
Place one half of the larger rounds on a plate.  Place a dollop of the raspberry curd cream on top and top with the other larger round.  Using small cake spatula, or butter knife, lightly frost the cake to apply a crumb coat.  Now assemble and frost the smaller rounds the same as you did the larger round.  Place the cakes (still separated) in the freezer to firm up for 10 minutes.
Remove the cakes from the freezer and finish frosting each cake as desired.  Carefully place the smaller rounds of cake on top of the larger one.  Serve and Enjoy 🙂!
Cake recipe from Sweetapolita, who got it from BAKED.  Filling recipe from Epicurious.   Buttercream recipe from Annie Eats.
*Wedding Pictures by Jackie Wonders*

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  • Melissa June 6, 2011 at 3:07 pm

    awww 🙂
    SUPER CUTE!
    Happy 2nd Anniversary!

  • Christy June 6, 2011 at 9:17 pm

    Happy Anniversary you two! What a sweet looking little cake!

  • Mom said... June 7, 2011 at 2:46 am

    Happy anniversary! I love the cake what a cute idea.

  • Michelle M June 7, 2011 at 4:02 am

    Amazing! Time flys yay 2 years! See you soon 🙂

  • Cynthia and Gigi June 17, 2011 at 8:13 pm

    Happy Anniversary to both of you ! i do remember your wedding cake and it was super delicious im sure this one was even better 🙂