I am so excited to be working with Amber Hussey from Divine Desserts this week! She has agreed to become a regular here at ASD to give us all the tips and secrets for decorating and constructing cakes and desserts like a pro. Yea us! And yea me because I will get to taste test it all!
Amber makes the most insanely delicious cakes. My people go crazy for them, acting like they have never eaten cake before when tasting one of her gorgeously confectioned concoctions. And I have to admit, I don’t know how she does it. Every cake is super moist with this amazing springy, dense texture. She just simply makes the best cakes.
This week, Amber is sharing how to make these incredibly quick and easy naked mini cakes topped with a white chocolate buttercream. What makes them naked you ask? No icing on the sides! But don’t worry. If you love icing like I do, you really won’t miss a thing! There is more than plenty of white chocolate buttercream icing on these sweet little cakes to make your heart flutter!
And who doesn’t love little individual desserts? They are small enough to be just for you, but not so small that you feel like you went without. It just feel so special to serve and receive little treats made just for you!
And while you might think making little individual cakes for all your guests sounds like it might take forever, these gorgeous naked mini cakes are actually easier and quicker to make than icing a regular 8-9 inch, 2 layer cake.
Here’s what you’ll need to make 4 naked mini cakes:
- 2- 8-9 inch round cakes or 1- 13×9 inch cake, baked beforehand from scratch or from a box (add extra butter and eggs to make the box mix taste homemade), removed from the pans, cooled, and frozen
- 1 large, round cookie cutter
- Edible or non-poisonous flowers for topping the cakes
- 1 bar Ghiradelli White Baking Chocolate, melted
- 2 sticks salted butter, softened at room temperature
- 4 C confectioner’s sugar
- 2 Tbsp milk
- splash of vanilla
To make the icing:
- Beat butter until smooth
- Add 2 C of the powdered sugar and mix
- When combined, mix in melted white chocolate.
- Add remaining powdered sugar and mix.
- Add 1 Tbsp milk at a time until smooth and airy.
Use your cookie cutter to cut 2 round pieces of cake for each guest from your pre-baked cakes. If the cakes are frozen, this will help ensure that your cookie cutter will cut sharp, clean circles and there will be fewer crumbs to fall from the sides.
Add you second layer of cake.
Once you’ve iced the cake, it’s time to add the pretty stuff! To top these cakes, Amber chose miniature coral roses, yellow wildflowers, and sugar pearls and crystals. Using fresh flowers to top a cake is one of the easiest ways to create a professional looking cake, especially if you don’t have awesome piping or finishing skills. Just wait until you see how gorgeously these naked mini cakes come together!
Top your cakes with your pearls and crystals first.
Add your accent flower.
And that’s it! You’ve got lovely little mini cakes (with plenty of heavenly light and fluffy icing to die for) that make a stunning addition to each guest’s place setting. Your guests will love having and eating their own little individual desserts!
Here at A Southern Discourse, we love to spotlight what YOU are doing in your community to make an impact on those around you! That is why we are so glad to be able to partner with Amber Hussey and Divine Desserts. Divine Desserts specializes in custom cakes and desserts for small parties, holidays, and family events. Amber’s special ingredients? A heart of service and a genuine spirit of joy! If you are in the Jackson, TN area, you can reach Amber at email@example.com.
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