Mini Cake | Red Velvet w/Cream Cheese Buttercream

Yesterday, was Mother’s Day for all Mexican mommies! My mommy is Mexican and we celebrate Mother’s day the American way. Since she lives 14 hours away I won’t be able to celebrate with her and all my sisters. So I baked a cake in celebration of Mother’s Day. A mini three layer red velvet cake w/cream cheese buttercream! They can be made even be made with different colors or even ombre! Very delicious and I hope you enjoy too!

What you’ll need:

Ingredients:
1 Box of Red Velvet Duncan Hines Mix
3 Eggs
1/2 cup of melted butter
1 Cup of water
Circle Cookie Cutter

Cream Cheese Butter Cream:
1 1/2 cup of powder sugar
3 Tablespoons of butter
3 oz of cream cheese
1 tsp of vanilla

piping bag & star tip #826

Makes around two three layer mini cakes. It all depends on the size of the cookie cutter.


Bake cake as directed on box on a sheet baking pan. I simply replaced the oil w/butter for a better taste! Once cake is completely cool, use a circle cookie cutter to cut the cake. I had no circle cookie cutter so I used a star cookie cutter and molded into a circle!

Butter-Cream Instructions: Beat Butter and Cream Cheese together for about 5 minutes then add vanilla and powdered sugar. You can add more sugar until desired consistency. Using a piping bag with the star tip, apply a layer of buttercream in each mini layer cake. To form a rossette on the top simply start at the center and go around. Practice makes perfect. You can watch Youtube videos to help you through the easy process.

What to do with the cake scraps? Well you can make some cake pops?

 

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