Baking Classics
The Technique
Miniature Buttermilk Carrot Cake
Miniature Buttermilk Carrot Cake features a naked cake decorating technique whereby a minimal amount of Classic Cream Cheese Frosting is swiped around the layers thereby exposing them. It is a carefree canvas often used when simplicity, a rustic design or a woodlands theme is desired. The method is one of the easiest to replicate & it may be used on most any cake & frosting flavor combination. This particular recipe formula will yield one small-tiered cake, however the ingredients may be doubled to produce two, if desired. For additional styles that use this same batter, look to Petite Buttermilk Carrot Cake, Mini Buttermilk Carrot Cake Loaves, Miniature Buttermilk Carrot Muffins & Buttermilk Carrot Cupcakes. When preparing any of them, let the detailed photos provided in this lesson guide you. Learn how to make a stunning, simple cake that may be featured for a number of birthday or spring celebrations.
Miniature Buttermilk Carrot Cake
makes 6 servings
3/4 cups dark brown sugar
1/3 cup whole buttermilk
1/4 cup melted butter
1 1/2 tsp fresh lemon juice
1 tsp vanilla extract
1 egg
1 cup all purpose flour
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
3/4 tsp baking soda
1/4 tsp kosher salt
1 1/4 cups grated carrot, about 3
Classic Cream Cheese Frosting
Garnish: Carrot curls
Preheat the oven to 350 degrees. Lightly grease a 4-inch & a 6-inch cake pan. Line the bottom with parchment paper & lightly grease. Set the pans aside. Combine the brown sugar, the buttermilk, the butter, the lemon juice, the vanilla & the egg in a large mixing bowl. Blend on Low speed with an electric hand-mixer just until combined. Whisk together the flour, the cinnamon, the pumpkin pie spice, the baking soda & the salt in a small bowl. Add to the buttermilk mixture all at once. Blend on Low speed just until combined. Fold in the carrot using a rubber spatula. Portion 1 cup of the batter into the 4-inch pan & the remaining 1 1/2 cups batter in the 6-inch pan. Place the pans on a half sheet pan & drop it about an inch from the countertop surface three times to settle the air bubbles to ensure an even rise during baking.
Bake 28 to 30 minutes or until a wooden pick tests clean. Let stand 5 minutes. Remove the cakes from the pans then remove the parchment paper. Invert them onto a wire rack to cool completely, about 1 1/2 hours. Prepare the Classic Cream Cheese Frosting as directed. Decorate the cake with the frosting using a swift yet sparse amount around the sides to replicate the look. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Miniature Buttermilk Carrot Cake
Classic Cream Cheese Frosting may be prepared with an electric hand or stand mixer. If the latter is chosen, use the paddle attachment for the blending procedure. Allow the cream cheese & the butter to stand at room temperature for a spell to make mixing a bit easier. If you forget, unwrap them place on a glass plate. Microwave on High power at 5 second intervals to knock the chill off. Just once or twice should do the trick.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Preheat the oven to 350 degrees. Lightly grease a 4-inch & a 6-inch cake pan. Line the bottom with parchment paper & lightly grease. Set the pans aside. Combine the brown sugar, the buttermilk, the butter, the lemon juice, the vanilla & the egg in a large mixing bowl.
No. 2
Blend on Low speed with an electric hand-mixer just until combined.
No. 3
Whisk together the flour, the cinnamon, the pumpkin pie spice, the baking soda & the salt in a small bowl. Add to the buttermilk mixture all at once.
No. 4
Blend on Low speed just until combined.
No. 5
Fold in the carrot using a rubber spatula.
No. 6
Once the batter has been well blended, proceed with the recipe instructions as directed.
The Tune
“Goody Goody” Julie London
httpa://www.youtube.com/watch?v=EnJtG7U0pOI
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