#small cakes

[afinickyguide]

Went to Pascal Patisserie and Cafe recently and here’s everything we got! Full disclosure that everything is Amazing they’ve never missed and we love this place 💕

1. 3 layer chocolate cake

2. Hazelnut crunch slice

3. Almond croissant (best I’ve ever had tbh)

4&5. Crème brûlée tart and rocher

[simoneharris79]

The evolution of Mooncakes: From traditional to modern twists.

Recipes for Traditional Cantonese-style Mooncakes. Sweet Mooncake with fruit and nut filling. Snow Skin Mooncakes. Cream-filled Mooncakes.

[pixierainbows]

Maple pumpkin cookie cake things !!!

pixie Make with caregiver

[dearrosaceae]

I wanna live in a small, cottagecore-esque apartment and bake lunch box cakes like these all the time. 😩🩷

That's living.

[insiderzx]

Small cakes ... 😍😋

Bolinhos...  😍😋

by lovelykseen on We Heart It

[glamboyl]

French pastry chef Cédric Grolet creates Rubiks cube cakes. Each cubic cake is composed of 27 individually-iced pastries. Photos by Ladorue.

[butnottoosweet]

Cake Experiment #1

Batter: white cake with egg whites and canola oil

Pan: 6inch round, ungreased, bottom lined in parchment paper. Icing nail as heating core, greased with homemade cake release.

Oven: center rack, preheated to 315 degrees F

Time: 25 minutes + 15 minutes (heat increased to 325F)

Increasing the temperature was a mistake. Ended up causing a crust over the top.

Nothing that can’t be cut off!

Had therapy this morning, so took an extra hour to do a fast no-cook simple syrup (sugar dissolves in water without heat) to keep things moist, and topped it off with a fast n dirty chocolate ganache.

Very dirty. 6oz is WAY too much for a single 6 inch cake. Even 2oz would have been generous. The 3:2 chocolate to cream ratio seems a bit thin as well.

But screw it, it’s done! Have to taste it later (day job... ) but the chocolate seems to be setting okay.

[butnottoosweet]

The oven here in my new home is fussy. Haven’t figured it out yet. I think it’s smaller than the oven we used to have, because even after lowering the temperature and confirming it via oven thermometer, my cakes keep coming out over-done.

So, I figure I need tim bake a bunch of cakes.

Since my free time is limited due to this lousy day job, I’ll be using box mix (*pause for gasps of horror*) and liquid egg whites, since it’s hard to get half an egg from the shell.

I’ll also be using oil instead of my usual butter to save on costs until I get the temperatures and timings figured out.

This will also give me a chance to experiment with different methods of baking even layers, and to try out various icings, fillings, and flavor combos.

My goal will be one cake a week. I’ll be using a single, 6 inch round pan, which should give me a nice, modest cake with nice, snack size slices that won’t be too filling. A casual cake, if you will. And at around 2 inches deep, should allow for some torting practice when I want to try a filling.

Going to try and log my progress along with cake pics.