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2511 East 6th St, Bldg 4 Unit A
Austin, TX 78702

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The Paper + Craft Pantry blog is home to our latest DIY projects, current inspiration sources, and small business advice. 

D.I.Y.: Mini Cakes

Pei Sim


We believe that there's ALWAYS a reason to celebrate with cake! And with our Mother's Day Market right around the corner, we wanted to share something special from our good friend and local favorite, Mindy's Bakeshop!

Mindy popped in our studio to share a sweet recipe with us, and trust us when we say that these little cakes are the best! Whether you want to add berries for a fresh touch or add sprinkles for a colorful finish, these mini cakes are sure to delight your brunch party!

Check out Mindy's recipes for these Mini Vanilla Cakes and Buttercream Frosting below!

MINI VANILLA NAKED CAKES

yield: ~5

INGREDIENTS

For the Cake:

  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1½  cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups buttermilk

For the Buttercream:

  • 5 large egg whites
  • 1 1/4 cups granulated sugar
  • 1/8 teaspoon salt
  • 1 pound unsalted butter (4 sticks), room temperature
  • 1 1/2 teaspoons vanilla extract

DIRECTIONS

To Make the Cake: 

Preheat oven to 350 degrees F. Grease and flour an 11 x 17 rimmed baking sheet and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, mixing well between each addition. Beat in vanilla extract.

Add about 1/3 of the dry ingredients and beat on low speed until just combined. Add `/3 of the buttermilk and, again, beat on low until just combined. Repeat alternating additions of the remaining dry ingredients and buttermilk until all in, then increase the speed to medium and beat for another minute.

Pour batter into prepared sheet tray and smooth with offset spatula until it reaches a little less than halfway up the rim (any extra batter can be frozen for up to 1 month for all those late night cupcake cravings!) Bake for 20 to 25 minutes, or until golden brown and a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Rotate cake halfway through baking time to ensure even cooking. Remove from oven and cool completely before frosting.

To Make the Buttercream:

Combine egg whites and sugar in the metal bowl of a stand mixer and set over a pot of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. With mixer on medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl).

Begin adding the butter a few tablespoons at a time, mixing well after each addition. It might start to look curdled and too runny - KEEP MIXING! It will come together after enough butter and air get incorporated. Once all butter has been added, whisk in vanilla and salt until incorporated. Scrape down sides of bowl with a flexible spatula and mix one more time to make sure everything is well incorporated.

To Assemble the Cakes:

Fit a piping bag with a large star tip and fill with buttercream. Using a 3" round cookie cutter, cut circles from your cake and set. 

Set your first cake layer onto a serving tray and then pipe rounds of buttercream on them. If you're adding fruit to yours, fill the center with cut berries. Lay the next cake layer on top and repeat until you've frosted all three layers of cake. Garnish with more fruit or lots and lots of sprinkles!