so i've been seeing a lot of minimalist pinterest cakes on social media and i think they're super
super cute so i wanted to give them a try for myself so today i think i'm going to try and make
miniature minimalist cakes that way i can try out a bunch of different designs and pick which
one is the best and yeah that's pretty much it if you're new to my channel my name is jasmine lee
i'm a pace chef based here in montreal and i release making tutorials here on youtube so
if you're into that type of thing you can subscribe down below if you would
like to see more of my content but if not just enjoy the video
i'm going to split this tutorial in chapters so if you want to skip to a certain spot
i'll put them in the description box below so i decided i just got claire's safety's cookbook
dessert person so i thought i would try her new recipe for yellow birthday cake so i'm going to
measure the dry ingredients in this cake it calls for one and a half cups of cake flour
so i don't actually have any cake flour right now but there is a hack in the book
to take out a tablespoon of flour per cup of flour and then to replace that with some cornstarch so
i'm going to go ahead and try that out and then finish measuring out the rest of the ingredients
so in the dry mix there's cake flour 1 teaspoon of baking powder a quarter teaspoon of baking
soda and three quarter teaspoons of salt i'm just making sure everything is well incorporated and
then setting that aside for later for the next step i'm going to need a stand mixer
to cream together three quarter cups plus 1 8 cup of granulated sugar one stick of butter
and an eighth cup of neutral oil so like canola oil or grapeseed oil like most cake recipes i'm
going to mix this on medium high speed until this is fluffy and light so while that's mixing
i'm going to crack the eggs since this is half of the original recipe the measurements are a
little weird so you can either use two large egg yolks or three small ones if you're unsure you
can always weigh them it should weigh around 40 grams so i'm also going to add a full egg and of
course half a tablespoon of vanilla as always then slowly pour it into the butter mixture a
little bit at a time until it's creamy and fully incorporated now for the last step i'm
going to alternate between the dry ingredient mix i prepared earlier and the buttermilk this
helps to incorporate all of the dry ingredients without overworking the batter and the gluten
it's a classic yellow cake mix type of batter i think it's going to be so light and fluffy and
delicious for these cakes but instead of baking them in round baking pans like in her recipe
i think i'm going to try and bake it in a half tray cookie sheet and then afterwards to make the
mini cakes i'm gonna cut them out with this like four inch cookie cutter i think it should work um
but i'm gonna have to kind of guesstimate the time it's gonna bake for anyways let's just get started
so the most important thing to check when you're baking a cake on a sheet pan is to just make sure
the batter is as level as possible so i'm using a long offset spatula to get it really evenly spread
out all the way to the corners and the edges okay now that i'm pretty happy with it this is going
to bake in the oven at 350 degrees fahrenheit for around 20 to 25 minutes okay now that the cake is
baked and cooled i just want to unstick the cake from the parchment paper so i'm going to turn it
on to the cooling rack and then slide it back onto the parchment paper so i can cut out some cake
circles this cookie cutter is four inches so i was able to fit around six full circles and six half
circles the half circles are really not a problem they're going to be perfect for the middle layer
of each cake so of course there are some pros and cons to using this method some of the pros are
the cake rounds not having any crust on the outer edges that you would get from putting it inside of
a round baking pan and you also get to pick any size cake that you want even if you don't have
the pan all you need to use is a cookie cutter or something round like a plate to cut around
but if you're like me and you want a little snack while you're baking these cake scraps are perfect
you could also go the extra mile to make them into cake pops if you're willing to do that
okay so i figured since the cake recipe is from claire's cookbook that i should go ahead and make
the frosting that goes along with it so i'm going to be making her vanilla cream cheese frosting i
have all the ingredients laid out so let's go ahead and make that so for the frosting recipe
i'm going to start out by creaming together one stick of unsalted butter or 113 grams
with half a pound of cream cheese or 227 grams i find the philadelphia brand works best since
some cream cheeses have different moisture contents that might affect the frosting
you can let this beat on medium speed for a while for at least like five to six minutes so that it's
super smooth before you add the powdered sugar in total i'm going to add 227 grams of sugar a little
bit at a time so that it doesn't splash around too much i'm also adding a large pinch of salt and a
teaspoon of vanilla to balance out the sweetness and letting that mix together until the frosting
lightens in color now that it's finished i'm going to mix together some colors for these cakes
so i left a large amount of plain white frosting on the side because that's what i'm going to need
most of and i decided i wanted to color it the frosting lavender purple a light blue shade and
finally an orangey pink color but of course you can pick whichever colors you like best so i left
all the specific names of the food gel colorings i used in the description box below if you want to
check that out so now i'm going to start pulling all the cakes together so i can decorate them i'm
going to use the white frosting to go in between all the cake layers for the middle cake layers i'm
going to use two half pieces so once the cake is iced and decorated you can't even tell there are
two half pieces in there and since it's the middle layer the cake will still be super stable even
though i'm doing this with four inch cakes so i don't really have to worry about stability as much
i've done this with larger cakes like six inch or eight inch and it still works out super great
so i'm going to add just a little bit of the frosting here to cover all of the cake layers and
lock in those crumbs and then i let the crumb coat chill in the fridge for around 15 minutes while i
put together the two other cakes so for the first cake i'm going to need a white base so i'm just
going to add some more white frosting on the crumb coat so the cake is completely covered it really
doesn't have to be perfect because we're going to cover most of the cake afterwards with the design
that we're going to do so that chilled in the fridge for another few minutes to firm up so that
it's easier to do the next step so to put on this cake design i think the most important thing is to
not play with the icing too much you're going to take a little bit of icing on the end of a spatula
or on the back of a spoon and spread it onto the cake in just one stroke this is meant to
kind of look imperfect and a little bit messy so don't worry about how it looks at first just keep
adding strokes of icing with different colors this cake design it kind of reminds me of brush strokes
this is what it looks like when all the sides are done and for some reason my camera decided to not
record when i was filming the writing on top of the cake and adding the sprinkles but this is
the final product and how it turned out in the end so for the second design i want to do two
colors to cover the cake so on top i'm adding some white frosting and then bringing it down
to the sides as usual i tried to only bring it halfway down the cake so that i still have
time to pipe on the light blue frosting when i'm doing a cake with two colors like this i
always add some extra frosting on the sides and fill in the gaps before i smooth out the sides
okay so i tried to film me writing upside down on the cake so apologies for the wonky camera
angle here i still need to work on filming my cake writing so i wanted to try and layer the writing
in white and blue because i thought it would match really well on the sides of the cake so i added
a little flour on the side and i'm adding some gold sprinkles for the center and really that's
it it's super simple for this cake i'm going to completely cover it in purple frosting i think
this minimalist cake design was inspired by the grocery store cakes you get at the supermarket
once i got the whole cake covered i put the same purple frosting in a piping bag with a smaller
star tip and i piped a border around the top edge and the base of the cake i let this one chill in
the fridge too but it was definitely a mistake because i wanted to stick sprinkles on the side
so if you decide to replicate this design go ahead and stick the sprinkles on right away
before you put it in the fridge i managed to get some sprinkles on the sides i just had to let the
cake sit at room temperature for a little bit so the frosting was softened again anyways for the
writing i decided to write smile with a little smiley face and that's it for this cake as well
okay so we finished making the cakes i have to tell you i was so exhausted yesterday i finished
last night super late and all i wanted to do was have dinner and go to bed so
i'm refilming this outro now that it's the next day and i'm well rested because these three cakes
took quite a long time to make and definitely took longer than i thought they would i guess i just
thought since they were so small that it would be less work but it really wasn't and doing all
the different colors and the different writings and designs just ended up taking a lot longer
but either way i don't regret it it was so much fun making them and i think my all-time favorite
design out of the three is this abstract art type of cake it's just so cute and i love how
like free and creative it is i like the little like white pearls on top and just like simplistic
handwriting so i think i would definitely remake that design in the future um if you guys decide
to recreate this at home don't forget to tag me on instagram i love to see what you guys are making
at home and especially if it's one of my recipes and if you like this video and you want to help
encourage my channel then don't forget to leave a like down below as well as subscribe and click
the bell to get a notification every single time i post that's it for this week see you all next
time