21 Dec Mini cakes with avocado buttercream
Ingredients for the avocado buttercream:
100 ml agave syrup
100 gram coconut oil, melted
1 lemon, zest and juice
1 orange, zest
2 tsp. vanilla extract
Christmas decoration as seen on the photo: sparkler, tree sprig and a wooden star ornament
Ingredients for the cake layers (or skip this part and use storebought):
200 gram soft (melted) butter
200 gram sugar
200 gram self rising flour, sieved
1 tbsp. vanilla extract
Combine in a food processor, all ingredients for the butter cream, until thoroughly mixed and completely smooth. Scoop the mixture in a piping bag and let set in the fridge for a few hours or overnight.
Preheat oven to 175 degrees Celsius. Beat the sugar and eggs for ten minutes, in a handheld or stand mixer, until smooth and creamy. Scrape down the sides with a spatula as needed. Slowly add the butter and vanilla extract until combined. Add the flour until just combined.
Line a cake pan with parchment paper. Pour batter evenly into cake pan. Bake around 60 minutes until baked through. Insert a toothpick into the center of the cake to test for doneness. Allow the cake to cool completely.
Cut the cake horizontally in 3 (or 4 if you prefer thinner layers) long slices. Depending on the thickness you would like the mini cakes to be. Use a glass – with a diameter slightly smaller then the cake – to create round shaped cake layers. 12 in total.
Place 4 cake layers on beautiful plates and start building the mini naked cakes. Evenly cover the top of each layer with the buttercream. Top with a second layer and evenly cover the top with butter cream. Top with the third cake layer and now use the piping bag to create a tipped frosting. Refrigerate for at least 1 hour before serving. Add the tree sprig and other Christmas decoration to taste.
Styling suggestion: Create a quick Christmas cake stand.Place a glass plate on a wine glass turned upside down to make a quick cake stand.