White Chocolate Mini Cakes
Ingredients
- Cake:
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 cup classic white chocolate, melted and cooled
- 3 cups Robin Hood® Original All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- Icing
- 3 cups icing sugar
- 1 cup All Vegetable Shortening
- 1/2 cup classic white chocolate, melted and cooled
- 6 tbsp milk
- 1 tsp vanilla extract
Directions
Step 1:
Preheat oven to 350°F (180°C). Line a 12” x 18” (30 cm x 46 cm) baking sheet with 1” (2.5 cm) sides with parchment paper.
Cake
Step 2:
Cream butter and sugar in a large bowl, using an electric mixer on medium-high speed, for 3 to 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and white chocolate. Beat until combined.
Step 3:
Combine dry ingredients in a separate large bowl. With mixer on low speed, alternately add dry ingredients and milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
Step 4:
Pour batter onto prepared sheet and spread evenly.
Step 5:
Bake in preheated oven, 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean.
Step 6:
Cool on wire rack on sheet, 20 minutes.
Step 7:
Cut cake into 2” (5 cm) squares or use any cookie cutters to cut mini cakes into shapes.
Icing
Step 8:
Beat all ingredients for icing in a large bowl. Beat on low speed for 1 minute; continue beating on medium-high speed for 4 minutes. Icing will be very fluffy. Ice cakes and decorate.