An afternoon tea-sized version of a traditional wedding cake, these Petite Vanilla Bean Wedding Cakes are as charming as they are delicious. Petite Vanilla Bean Wedding Cakes pictured with Jam-Filled Butter Cookie Flowers and Lemon Cheesecake Squares.
Petite Vanilla Bean Wedding Cakes
Serves: 24
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1½ cups cake flour
- 1¼ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup plus 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla bean paste
- 2 large egg whites, room temperature
- Vanilla Bean Glaze (recipe follows)
- Mini nonpareils
- Garnish: edible microflowers*
Instructions
- Preheat oven to 350°. Spray a 24-well 2-tier mini cake pan† with baking spray with flour.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, stir together cream and vanilla bean paste. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cream mixture, beginning and ending with flour mixture, beating just until combined after each addition.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed just until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Using a 2-teaspoon levered scoop, portion 2 scoops batter into each well of prepared pan. Tap pan vigorously on counter 3 to 4 times to release air bubbles and to ensure batter spreads evenly.
- Bake until a wooden pick inserted in centers comes out clean, approximately 25 minutes. Let cool in pan for 10 minutes. Invert pan onto a wire rack to release cakes from pan. Let cool completely.
- Using a serrated knife, trim bottoms of cakes to level, if necessary. Arrange cakes on a wire rack, and place rack on a rimmed baking sheet. Freeze until cakes are firm.
- Pour Vanilla Bean Glaze over cakes. Place mini nonpareils in a shallow bowl. Using an off set spatula, carefully lift glazed cakes, one at a time, and set in bowl with nonpareils. Gently press nonpareils onto lower tier of each cake. Transfer cakes to a serving platter. Refrigerate until ready to serve.
- Just before serving, garnish with edible flowers, if desired.
Notes
We used Flower Micro Premium Flowers Blend from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com.
We used a Cake Boss Specialty Nonstick 24-Cup 2-Tier Cake Pop Pan.
We used a Cake Boss Specialty Nonstick 24-Cup 2-Tier Cake Pop Pan.
Vanilla Bean Glaze
Serves: approximately 3 cups
Ingredients
- ½ cup unsalted butter, softened
- 3 cups confectioners’ sugar, sifted and divided
- 1¾ cups heavy whipping cream
- 1 teaspoon vanilla bean paste
- ¼ teaspoon kosher salt
Instructions
- In a large bowl, beat butter with a mixer at medium speed until creamy, 2 to 3 minutes. Using a rubber spatula, scrape sides of bowl. Reduce mixer to low speed. Add 1 cup confectioners’ sugar, ½ cup at a time, beating until combined. Add cream ½ cup at a time alternately with remaining 2 cups confectioners’ sugar beating until combined. (If glaze is too thick add more cream 1 tablespoon at a time.) Beat in vanilla and salt. Use immediately.
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