For a truly eye-catching presentation, dress up individual-sized Cranberry Lime Petite Cakes with tiny DIY wreaths.
Cranberry Lime Petite Cakes
Makes 4 servings
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 1 teaspoon lime zest
- ½ cup whole-berry cranberry sauce
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ⅓ cup buttermilk
- 2 egg whites, beaten until stiff
- Cream Cheese Frosting (recipe follows)
- Garnish: white edible glitter, Miniature Thyme Wreaths (see instructions, below)
Instructions
- Preheat oven to 350°. Grease and flour 4 (4x2-inch) round cake pans; set aside.
- In a medium bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until fluffy. Add cranberry sauce and vanilla, beating to mix well.
- In a medium bowl, sift together flour and baking powder. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Fold in egg whites in thirds. Spoon batter into prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes.
- Remove cake layers from pans, and let cool completely on wire rack. Spread Cream Cheese Frosting on top and sides of cakes. Garnish with edible glitter and Miniature Thyme Wreaths, if desired
Cream Cheese Frosting
Makes about 2 cups
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
Instructions
- In a medium bowl, beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.
Get instructions for our Miniature Thyme Wreath on the next page.
