Tiny Tall Cakes Recipe 395
TINY TALL CAKES RECIPE - (3.9/5)
Provided by barbsjustagirl
Number Of Ingredients 7
Steps:
- CAKE: Prepare one box cake mix batter. Butter and flour three clean 4 inch diameter cans (we used 28 ounce tomato cans). Divide batter among cans place on a baking sheet and bake at 350° F until cake springs back when touched in the center, 30-35 minutes. Cool completely. Remove from cans by running a knife around the edge and tapping gently (you can cover them with plastic wrap and chill in the fridge for 5 hours or up to 3 days for easier cutting). Cut cakes into layers about 1/2-inch thick, discarding the domed top. Spread each layer with meringue buttercream. Stack to make cakes of different heights. Smooth a thin layer (a crumb coating) of buttercream all over each cake and chill for 30 minutes. Frost again with desired color of buttercream, smoothing sides and top. Decorate with piped designs. MERINGUE BUTTERCREAM: Whisk together egg whites and sugar in a heatproof mixing bowl over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers - you shouldn't feel any sugar crystals. Transfer bowl to the mixer stand with whisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 min. Reduce speed to medium high and add butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Add vanilla. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth. Makes 10 cups.
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- Preheat the oven to 350 degrees and prep a rimmed half sheet pan (18”x13”) by lining it with a sheet of parchment paper and lightly greasing the sides.
- In the clean bowl of a stand mixer or a large mixing bowl, beat the egg whites on medium-high speed until stiff peaks form. Set aside in another bowl while you continue prepping the cake.
- In the same stand mixer bowl you whipped the egg whites in, cream the butter and sugar for 2 minutes. Scrape the sides of the bowl. Combine 3 cups of the flour, baking powder, and salt and add half of this mixture to the butter mixture. Stir on low to almost combine and then add half of the milk and the vanilla. Stir to combine and then add the remaining half of the dry ingredients followed by the remaining half of the milk. Use a rubber spatula to gently fold in the egg whites being careful not to overwork the batter. Smooth the batter into your prepared pan and bake until a toothpick inserted comes out clean, about 19-20 minutes. Be careful to not overbake! The top will be golden and set when the cake is done. Set aside to cool completely- you can expedite this process by popping it in the freezer after cooling on the counter for a bit. Once cool, use a 2” round biscuit or cookie cutter to trim out circles of cake. You should be able to get about 23 circles out of the sheet cake whic
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