No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mini White Cakes

Who says plain cake has to be, well, plain? Cut pieces from a sheet cake, frost them using a few simple techniques, and watch as your guests -- and their sugar cravings -- delight in their delicious differences.

  • Yield: Makes 12
Mini White Cakes

Source: Martha Stewart Weddings, Winter 2010


  • Vegetable oil cooking spray, for baking sheet
  • 1 1/4 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup almond paste or marzipan
  • 6 tablespoons unsalted butter, room temperature
  • 4 large eggs, separated
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 2 cups Swiss Meringue Buttercream

Frostings and Coatings (Choose One)


  1. Preheat oven to 350 degrees. Spray 12-by-17-inch rimmed baking sheet, and line with parchment paper. Spray parchment paper with cooking spray. Sift flour, baking powder, baking soda, and salt into a large bowl.

  2. Beat 3/4 cup sugar and the almond paste in a mixer bowl on medium-low until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; beat until pale and fluffy, about 2 minutes. Beat in egg yolks and vanilla. Beat in half the flour mixture, then the milk, then remaining flour mixture. Transfer to a large bowl.

  3. Place egg whites in clean mixer bowl; whisk on medium-high until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.

  4. Pour batter into prepared pan and spread evenly. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer pan to wire rack; let cool completely. Unmold cake; remove parchment.

  5. Cut cake in half crosswise. Spread half with 2 cups buttercream; top with remaining half of cake. Wrap tightly in plastic; refrigerate 1 hour or up to 2 days. Before decorating, cut into 3-inch squares or circles.

  6. Coat individual cakes with desired covering.Swiss Meringue Buttercream: Use an offset spatula to spread a thin layer of buttercream over each; chill until firm, about 30 minutes.Then coat with a smooth layer (about 1/4 cup each). Place extra buttercream in a pastry bag fitted with a small round tip, and pipe dots along top edges of each. Refrigerate until ready to serve, up to 12 hours. Serve at room temperature.Seven-Minute Frosting: Use an offset spatula to spread a thin layer of buttercream over each; chill until firm, about 30 minutes. Shortly before serving, spread with frosting (1/2 cup each), using an offset spatula to swirl frosting into peaks or to smooth. Let sit at room temperature, up to 4 hours, before serving.Confectioners' sugar: Just before serving, dust about 3 tablespoons over each cake, using a sieve. Serve.Rolled fondant: Use an offset spatula to spread a thin layer of buttercream over each; chill until firm, about 30 minutes. For each, roll out 1-ounce piece of fondant following package directions (wrap remaining fondant airtight). Press a rubber stamp into center. Lay over cake; smooth over sides. Trim excess fondant (if free from crumbs, it can be combined and rerolled). Keep at room temperature until ready to serve, up to 4 hours.

Reviews (0)