Mini Cake Platter Recipe
Discover the magic of our Mini Cake Platter Recipe, adorned with chocolate ganache, mango sauce, and cherries for perfection.
Ingredients for the Mini Cake Platter Recipe
For the Mini Cakes:
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup
- Granulated sugar: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Whole milk: 1/2 cup
- Assorted food coloring (optional)
For the Icing:
- Powdered sugar: 2 cups
- Milk: 3-4 tablespoons
- Vanilla extract: 1 teaspoon
- Assorted food coloring (optional)
- Sprinkles and decorations
Toppings:
Chocolate Ganache
-
- Heavy cream: 1/2 cup
- Chocolate chips: 1 cup
Mango Sauce
-
- Mango: 1 ripe
- Sugar: 1-2 tablespoons
Cherries
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- Fresh cherries or canned cherry pie filling
Instructions:
For the Mini Cakes:
- Place paper liners inside a small muffin tin and adjust the oven temperature to 350°F (175°C).
- Take a mixing bowl and whisk together the salt, baking powder, and flour.
- Take one more bowl and beat the granulated sugar and butter until light and frothy.
- Add the eggs one at a time, followed by the vanilla extract.
- Slowly add the dry and wet ingredients, alternating with the milk. Mix until the batter is smooth.
- If you want to create different colors, divide the batter into separate bowls. In each bowl, add your desired food color.
- Fill each mini muffin cup about two-thirds full with batter.
- Bake the cake for 12–15 minutes or until a toothpick inserted in the center comes out spotless. Allow them to cool fully.
Icing:
- Now you need a small bowl to mix the milk, vanilla extract, and powdered sugar. You can add more milk to adjust the consistency until you have a smooth icing.
- If you want to create different colors, divide the icing into separate bowls. In each bowl add your desired food color.
Chocolate Ganache:
- Take a microwave-safe bowl and heat the heavy cream until it begins to boil.
- Transfer the heated cream over the chocolate chips and mix until smooth.
- Let it cool completely.
Mango Sauce:
- To make a smooth puree, blend one ripe mango with one or two tablespoons of sugar. You can also strain the sauce with a strainer to avoid any fibers.
Assembly:
- When the mini cakes are fully chilled, take some mini cakes and spread icing over them.
- Dip some of the mini cakes in the chocolate ganache and allow them to set.
- Drizzle mango sauce over some mini cakes, and top the remaining mini cakes with fresh cherries. Organize the decorated mini cakes on a platter and serve them.
Your Mini Cake Platter with Chocolate Ganache, Mango Sauce, and Cherries is ready to delight your taste buds and impress your guests. Enjoy the variety of flavors and textures!
