Gorgeous miniature cakes which look like actual hydrangea flowers! If you’re a big foodie, why not decorate with food! Sending flowers to a lover? Send edible ones!
This year flew by way faster than expected. It’s the end of summer and I’m already back at school. But before the summer ended and before the heavy loads of work begin piling in, I had to have one last baking project.
Talking about seasons, I think these hydrangea cakes would be appropriate in all 4 seasons. Play around with the colors to the suit the season: bring purples and pinks for summer and blues and whites for a winter wonderland. They’re so eye-catching, it’s hard to go out style. You’ll also be finding yourself to be taking a million photos before actually digging in. They’re so pretty, you won’t want to ruin them!
Now I’m going to lay out a few points of why you should make this. Not that you don’t already want to.
- They are super cute. Something you already know.
- They’re made with super vanilla-y white cake batter. You can use other extract if you like!
- They are tiny little cakes using a ramekin to bake them in but with all the frosting, one can definitely serve 2. Maybe even 3 depending on your tolerance for buttercream.
- Each one can be made different and unique! Make a whole bouquet!
- Decorating is super easy! Amateur bakers, including myself, can definitely impress!
- It’s impossible to stop taking photos! Definitely the star of the show!
If you’re not a cake pan fanatic like me and you don’t have a bunch of mini cake pans, you can definetly make a 8 or 9 inch cake. One large hydrangea cake is just as beautiful!
I hope you’ll give these a try and share them with me! If you post them on Instagram, be sure to take me @cookingofalifetime so I can see them!
- 1 Egg White
- 2 tbsp Sugar
- 2 tbsp Unsalted Butter, melted
- 1/2 tsp Vanilla Bean Paste
- 1/4 cup All Purpose Flour
- 1/4 heaping tsp Baking Powder
- 1 1/2 tbsp Milk
- Pinch of Salt
- 4 tbsp Unsalted Butter, room temperature
- 1/2 tsp Vanilla Extract
- 2-3 tsp Milk
- 1/2 cup Powdered Sugar
- Preheat oven to 170 degrees Celcius.
- In a bowl, whisk egg white and sugar until combined. Then add vanilla and melted butter, stirring until mixed.
- Add flour, baking powder and salt. Stir until smooth. Add milk and mix to combine.
- Pour batter into greased ramekin.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. All to cool completely then frost with buttercream, piping small flowers all around.
- Beat butter, milk and vanilla.
- Slowly add powdered sugar and beat until incorporated.
- Place in piping bag fitted with a 5 point star.