Spring Is In The Air And Lime Green Dessert Stands Are On Our Table
May 21, 2017
Mini Mascarpone Ombré Cakes
Prep Time: 45 minutes including assembly
Cook Time: 10-12 minutes, does not include cooling time
Serves 7 mini cakes
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups water
- 2 cups sugar
- 6 Tablespoons unsalted butter
- 2 Tablespoons vegetable oil
- 1 Tablespoon vanilla extract
- 2 large eggs, room temperature*
- Pink gel food coloring
For the mascarpone cream
- 1 cup mascarpone, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream
- Raspberries, or other fresh berries
- Mint leaves
- Preheat oven to 350°F. Butter three 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a medium saucepan over medium-high heat, combine water and sugar. Bring to a simmer and stir until sugar dissolves, about 1 minute. Remove from heat and add butter, stirring until melted. Let cool completely (about 20 minutes in the fridge) and then whisk in vegetable oil and vanilla extract. Beat in eggs.
- Whisk in dry ingredients until smooth. Measure batter then divide it into 3 equal portions in 3 separate bowls. Add one drop of gel food coloring into the first bowl, two drops into the second and 3-4 drops into the third bowl. Sometimes the batter in the second and third bowl can look similar in color so just add more food coloring (one drop at at time) into the third bowl until desired color is reached. Pour batter into prepared pans and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Let cake pans cool slightly then remove cake layers from pans and transfer to a wire rack to cool completely.
- Once cakes are cooled, use a 2.5-inch diameter cookie/biscuit cutter to cut out small discs of cake.** You will get 7 discs from each cake pan.
- For the mascarpone cream: Whip chilled mascarpone with powdered sugar and vanilla extract for 1-2 minutes until well combined. Then add heavy cream and whip for 2 more minutes until stiff. Fill a piping bag with desired tip (I used a medium sized round tip).
- Assembly: Place the darkest shade pink disc on the bottom for your base layer and pipe the mascarpone cream on top in any fashion you like. I made small beads of icing or you can also make a solid sheet layer out of the icing. Then, top with a medium shade pink disc and repeat icing pattern. Finally, top with lightest shade pink disc. Repeat with the same icing pattern and add fresh raspberries and mint leaves for great presentation and a pop of color.
*Room temperature eggs help make the cake fluffier. When at room temperature, eggs, butter and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked cake.
**For uniform height, after you cut the cake with the cookie/biscuit cutter, turn discs on their side and cut a little off the top so each disc is the same height. This will also remove the natural slope a baked cake has from rising in the oven.