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  • Serena Di Sabatino

20s ARE OVER mini birthday cake

Updated: Sep 7

Yesterday was my birthday.

A big one. I'm 30 now.

So I baked a mini birthday cake that represents my 20s but also my mood right now.

It's an Ice cream cone drip cake + piñata cake + Lucky Charms cake!

I think it's just perfection: it's weird, colourful, funny and it tastes like mint and white chocolate which I love.

Check out the recipe below if you want to bake a weird mini cake for your birthday too!





INGREDIENTS:


--- CAKE BATTER---

  • 42g soft butter *

  • 63g self-rising flour

  • 17g potato starch *

  • 67g granulated sugar

  • 40g sugar free mint syrup

  • 27g milk *

  • 1 large egg white

  • green food colouring *

--- FILLING---

  • 150g Whipped cream

  • Lucky Charms

--- TOPPINGS ---

  • Lucky Charms

  • 50g white chocolate

  • splash of milk

  • green food colouring

  • waffle cone

  • dark chocolate chips


DIRECTIONS:

  1. Preheat oven to 320°F (160°C) and cover 3 10cm spring form pans with parchment paper.

  2. In a small bowl whisk together the dry ingredients (flour and potato starch) until combined.

  3. In a bigger bowl beat butter and sugar together with an electric mixer until creamy. Pour the egg white and keep beating.

  4. Add, alternately, liquids (milk and mint syrup) and flour mixture continuing to mix until combined.

  5. Add a few drops of green food colouring and stir with a rubber spatula.

  6. Divide the batter into the prepared tins and bake for about 15 minutes (I don't have 3 pans so I cooked them one after the other)

  7. Let them cool completely before removing from the pan.

  8. Remove the caramelised crust around the cakes with a sharp knife.

  9. Make a hole in the middle of 2 cakes using a cookie cutter (I used flower cookie cutter but of course you can use a rounded one) and make a ball of cake with the leftover cake. Place the ball in the freezer to set for 30 minutes or so.

  10. Whip the cream and stack the cakes one on top of each other spreading a good amount of cream between them. BEFORE stacking the last cake (the one without the whole in the middle) fill the piñata cake with Lucky Charms!

  11. Frost the whole cake with whipped cream and garnish the bottom and the sides of the cake with Lucky Charms.

  12. Melt a small amount of white chocolate in the microwave and decorate the waffle cone with marshmallows.

  13. Melt the rest of chocolate with a splash of milk; then add a few drops of green food colouring and mix until you get a nice consistency (this is a difficult step because sometimes white chocolate gets crazy and becomes lumpy and sticky and you need to start over but with a bit of luck and patience you can make it! Just remember that you don't want the temperature to be too high..).

  14. Remove the cake ball from the freezer, put it on top of the cake and cover it with the chocolate ganache; then spread it on the surface making it drip on the sides with a spoon. Add the waffle cone hat and the chocolate chips to create the face of your dropped ice cream.

  15. Enjoy :)



RECIPE NOTES:


  • You can use any kind of starch you have on hand (potato, corn, wheat..)

  • I haven't tried but I think you can also use any kind of milk and butter you have on hand in this recipe.

  • I used a drop of gel food colouring in the cake batter but it's optional since mint syrup is already green so you might get a green cake even without the food colouring.

  • This recipe is not difficult but it's all about act quickly otherwise your white chocolate ganache will set and you won't be able to add any details to the cake.

  • I used the same batter as the one I used for my Mini clover sandwich cakes, replacing a bit of milk with mint syrup.



RECIPE CARD:



If you make it let me know! :)




Cereallyserena

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