As mentioned the other day, I’m not big on Valentine’s Day and all the hearts, flowers and chocolates associated with it. Sure it’s nice to receive a note from someone you love, a box of chocolates or some beautiful roses, but why wait to show your deep love towards your beloved on Valentine’s Day? Can’t you make every day a special one for your loved one?
I am, however, big on food. And big on cake. Quite big on cake, actually. But you already knew that, yes? And so, with Valentine’s Day coming up, I decided to get baking. (not that I need an excuse to bake, y'know?)
Plus, and this is what gets me excited, folks, you’ll get the right icing-to-cake ratio with these mini cake stacks. No longer will you have a slice of cake and no icing left to devour with said cake. No, these mini cake stacks offer you the perfect ratio of icing-to-cake, meaning you’ll get heaven in each and every bite.
As you can see I was sparing with my frosting, but you can slather that stuff on if you wanted to. Tis all depends on your preferences - there’s no right or wrong here.
Get creative with the colors and decorations too. I was pressed for time so only decorated mine with sprinkles, but you could make cupcake toppers, pipe a rose on top of each mini cake stack, or even coat the whole thing with frosting if you had patience and so desired. You could even make ombre or rainbow colored cake stacks. Pink is definitely not the only color you could use! Let your creativity run wild with this one.
Valentine’s Day Mini Cake Stacks
Makes approx. 21 double layer stacks (3.5cm in diameter)
165g butter, softened
1 cup castor sugar
Pink food gel, optional
1 ½ cups plain flour
¼ tsp baking powder
½ cup milk
15ml strawberry essence
2 cups icing sugar
1 tbsp milk
1/8 tsp vanilla essence
Preheat the oven to 180C and line a 30x12cm tray with baking paper.
Beat the butter with a mixer until light and fluffy. Slowly add the sugar and beat well. Add the eggs one at a time, beating well after each addition. Add the food gel if desired.
In a separate bowl, combine the flour and baking powder. With the mixer on medium-high speed, add the dry mixture alternating with the milk. Start with the flour and end with the flour. Add the strawberry essence and beat well to combine. Pour mixture into the prepared tin and bake for 20-30mins or until a skewer inserted comes out clean. Turn out onto a cooling rack and cool completely.
Once cooled, use a 3.5cm round cookie cutter to cut out round pieces. I froze the leftover cake pieces and saved them to make cake pops.
To make icing, sift the icing sugar in a bowl and slowly add the milk, stirring constantly, until you reach your desired consistency.
To assemble the mini cake stacks, sandwich frosting between 2 cake rounds. Place more frosting on the top and finish with sprinkles if desired.
You may also like my Surprise-Inside Strawberry Pound Cake. It's also perfect for Valentine's Day!