Miniature Cuteness

Miniature things are cute! It rarely matters what it is, but it just seems that anything made in a teeny-tiny version is super cute and fun. I love cute things! Which is why I created a miniature birthday cake for my boyfriend's mom - HAPPY BIRTHDAY MARGARET!

I started out with some petit four sponge cake that was sandwiched with blueberry jam and topped with marzipan. This was cut with circle cutters, masked with vanilla buttercream (recipe below), then decorated with vanilla buttercream and fondant flowers, all topped off with a fondant rose and a touch of gold.

Mini rose on top of the mini cake

Mini cake at a birthday party (aka photo shoot)

Mini cake put in perspective with fork and knife

Vanilla Swiss Meringue Buttercream

- 1/2 C. pasteurized egg whites
- 1 C. Sugar
- 1 lb unsalted butter, cubed at room temperature
- 1-3 tsp good quality vanilla

In the bowl of a stand mixer (kitchen-aid, Cuisinart, etc...), with a whisk attachment, combine the sugar and egg whites. Set on top of a double boiler while whisking by hand until warm/hot (you don't want this too hot or you will start to cook the egg whites). Remove from heat and return to the mixer; whip until it is room temperature. Whip in your desired amount of vanilla. With the mixer running on medium speed, add the butter one cube at a time. It may start to look curdled but just keep whipping until all the butter is added. Scrape down the bowl well and whip 1 minute more. Use immediately or store in the fridge for 1 week (it also freezes well). ENJOY!

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