Description
Create stunning Hydrangea Cakes that resemble beautiful flowers, perfect for any spring gathering or celebration. These delightful miniature cakes are as tasty as they are visually impressive. With vibrant layers of cake and colorful frosting, they are sure to wow your guests. The simple steps make crafting these charming treats enjoyable for bakers of all levels, allowing you to customize colors and flavors to match any occasion. Whether it’s a birthday party, wedding, or just a fun baking project with kids, these cakes will be the highlight of your event.
Ingredients
Scale
- 10.5 oz granulated sugar (1 1/2 cups)
- 10.5 oz cake flour (2 2/3 cups)
- 4 tsp baking powder
- 3/4 tsp salt
- 4 fl oz large egg whites (1/2 cup)
- 8 fl oz milk (1 cup)
- 1 TBSP vanilla extract
- 6 oz unsalted butter (1.5 sticks), at room temperature
- Assorted gel food coloring (I used Americolor brand Electric Purple, Regal Purple, Sky Blue & Soft Pink)
- 6 fl oz pasteurized liquid egg whites (3/4 cup) for frosting
- 24 oz powdered sugar (6 cups)
- ½ tsp salt for frosting
- 24 oz unsalted butter (3 sticks), at room temperature for frosting
- 2 TBSP vanilla extract for frosting
- Assorted gel food coloring for frosting
Instructions
- Preheat oven to 350°F (175°C) and grease mini cake pans.
- In a bowl, whisk together sugar, flour, baking powder, and salt.
- In another bowl, mix egg whites, milk, and vanilla; then combine with dry ingredients and softened butter until smooth.
- Divide batter into bowls and color with gel food coloring.
- Pour colored batter into pans and bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- For frosting, beat egg whites with powdered sugar until stiff peaks form; gradually add butter and vanilla.
- Level cakes if needed, stack layers with frosting in between, and frost the outside smoothly.
- Pipe dollops of colored frosting around the sides to create hydrangea petals.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (approximately 45g)
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg