Friday, September 13, 2013

Cream Tea Cakes

If you're having the girls over for tea, cake is always a good idea, but making a full sized cake sometimes makes people go into a calorie panic and they ask you for "just a tiny piece". Well, it's impossible to cut a truly tiny piece, and even more impossible to get that paper thin travesty from the serving spatula to the plate without it falling apart and looking crappy. 
Tiny cupcakes are of course a fine option, but even though they are trendy, they might seem a little juvenile for certain gatherings. My suggestion is to dispense with the muffin tin liners and use the large six-muffin pan to bake six small cakes, which can then be cut in half or in quarters to make delicate little pieces of cake, just the right size for a lady-like tea party. Butter and flour the inside of each cup, just as you would a cake pan.


1 2/3 cup flour
1/2 cup soft butter
1/2 cup sugar
2/3 cup heavy cream
3 eggs
2 teaspoons baking powder
2 teaspoons vanilla
a pinch of cinnamon (just a hint, hardly noticeable) 

Mix all of the ingredients together in your mixer on medium speed for two minutes, or by hand for a few minutes longer. Pour batter evenly into the six cups of the pan and bake at 350 degrees for 22-25 minutes, or until just golden brown and cooked. Try not to overcook them. When they are done, pull them out of the oven, wait a few minutes then run a butter knife carefully around the edges of each little cake and remove them from the pan to cool.

For the frosting:

1 1/3 cup powdered sugar
1 teaspoon vanilla 
1 tablespoon cream
3 drops red food coloring
1 drop green food coloring

Mix well until fully blended and creamy, then pipe onto each cake to cover the tops. 
Try not to eat them all yourself.