Individual Sized Cake Recipes
Does anybody know of any good simple cake recipes for making small individual sized portions as they do in the restaurants?
I'm particularly looking for a good one for a brown sugar cake?
Also, is there a good place to get bakeware that would make small individual sized cakes? Or would a muffin pan just do?
I saw mini bundts at a shower recently - not the typical individual size which is a rather large serving, but really mini ones. These are really cute and it might be worth purchasing a pan. But otherwise, I think both muffin tins and mini-muffin tins would work. There were mini carrot cakes at the same shower, these appeared to have been made in a mini-muffin tin. With a dollop of cream cheese icing and a walnut on top they were very cute as well.
Restaurants are more likely to use straight sided metal rings: http://www.jbprince.com/index.asp?Pag...
These are also good for individual mousses or other molded things, but if you want to bake something runny, like bread pudding or upside down cake, you need to make a bottom by wrapping w/ foil.
I've seen and looked through her two books and, like one Amazon reviewer mentioned, was completely appalled that ANYONE would recommend baking in tin cans which everyone knows (or should know!) contain BPA in almost all cases -- ESPECIALLY cans that contain tomato products.
I wouldn't give a penny, even indirectly, to any author who blithely incorporates a health hazard into her recipes. BPA bans have been on the books for at least 2 years so there's absolutely no excuse for her not providing alternative methods in her February 2011 "Chocolate" version of her first book, or publishing corrections to later printings of the first book.
Of course you can experiment with other baking containers for the recipes where she specifies using cans, but as a matter of principle I personally would never buy either of her books outright.
My sister makes regular sheet or even round cakes and cuts them into smaller cakes w/ a biscuit cutter. It works really well for frosted cakes (but you need to do a "crumb coat" first because of the softer, crumbier edge). Brown sugar cake sounds like it's in the pound cake family, though.
Indeed if you're making miniature cakes that are frosted and layered this is the way to go because the cakes remain very even, especially if you're making the miniature fondant cakes. Labor intensive too, agreed you have to take care of the crumb coat if you want them to look good.
Got this in an email.
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Micro Safe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
THE 5 MINUTE CHOCOLATE CAKE FOR ONE PERSON.......HOW NEAT
I've used large muffin tins for individual cakes, turn cakes upside down and frost. Anything smaller turns out to be a cupcake. You can also use tuna cans (or any cans that size)--make sure to line them. Is there a particular type of cake you want to make? I've made brown sugar pound cake and banana cake. Even better, browned butter cakes w/ brown sugar have a nice caramel taste.
Here is the recipe, I have made many variations of these treats by switching out different fruits and changing the bottom crust.
16 oz cream cheese, softened
3/4 cup sugar
2 large eggs
1 Tbs lemon juice
1 tsp Vanilla
24 vanilla wafers
Pre heat oven to 375. Beat cream cheese, sugar eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups and place a vanilla wafer in the bottom of each making sure to place it flat side down. Fill cup's 2/3 of the way full with cream cheese mixture. Bake for 15-18 minutes or until set (times may vary depending on size of muffin tins and oven, my muffin pans have "oversized" sized cups and it takes usually between 18-20 minutes) place them on a cooling rack, when fully cooled top with a dollop of fruit then refrigerate.
I make a fruit topping with in season fruit in a sauce (some of the fruit pureed with some simple syrup). If I am in a rush, or there are no in season fruit, I use a good quality pie filling. I have made them using ginger snaps for the base and then topped with a pineapple/mango/papaya chutney as well a a version with a chocolate snap cookie base and then instead of fruit I topped with a thin layer of semi sweet chocolate ganache. The only limit is your imagination.
I recommend David Lebovitz's sticky toffee puddings baked in a muffin pan from his cookbook. They are great and very brown sugary. I skip the kumquats for simplicitys sake.