What do you do when you have a garden full of violets? You make a cake, of course!
I know Spring is really here just by looking out the window. I have violets as a ground cover to help keep the weeds out, and they are mostly doing their job. That purple carpet helps to cheer me up, too. The bonus is that they’re edible. All you need to do is pick them, swish them in a bowl of cold water a few times, and let them dry.
I’ve become slightly obsessed with mini-cakes, simply because they serve two people and leave little to no leftovers. Who needs all that temptation after you’ve satisfied your sweet tooth?
Besides, I have a couple of cute mini cake stands that are perfect for showing off a tiny cake.
Not having a three-inch cake pan (do they even make them?), I decided to use a small sheet pan to make the cake and cut the layers with a three-inch cookie or biscuit cutter. You will have leftovers, of course, but you can use them in making a mini trifle with layers of flavored yogurt and fruit. Yum!
I chose to make the cake less sweet by using half a cup of sugar because I frosted it with buttercream, but you can add a quarter cup more if you like. For myself, I find the buttercream sweet enough.
’Shrinking Violet’ Mini Cake
For the Cake
- ⅓ cup canola oil
- ½ cup milk
- ½-¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 Tbsp Crème de Violette liqueur (optional)
- 2 large eggs
- 1-¼ cups all-purpose flour
- 1-½ tsp baking powder
- ¼ tsp coarse salt
- ¼ cup violet flowers, rinsed and green parts removed
For the Buttercream
- 4 Tbsp unsalted butter, room temperature
- ½ cup powdered sugar
- 2 Tbsp milk –or- 1 Tbsp Crème de Violette liqueur (liqueur is optional)
- A few drops of purple gel food coloring (optional)
- Fresh violet flowers to decorate
Preheat the oven to 350º F and grease a 9″ x 12″ sheet pan (¼ sheet pan size); line with parchment.
Whisk flour, baking powder, and salt in a small bowl, and set aside.
With an electric or stand mixer, cream oil and sugar on medium-high until pale and fluffy, about 3 minutes. Add eggs and mix until combined, then add the vanilla.
Add the flour mixture and milk, alternating between them, beginning and ending with flour, and incorporating fully after each addition.
Pour the batter into the lined pan and bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely. You can make the buttercream while it’s cooling.
Making the buttercream~
Using a stand mixer or hand mixer, cream the butter first to soften it. Gradually add the sugar, beating until smooth. Add the vanilla, and if using, the Violette and gel coloring. The gel coloring can be added a bit at a time and blended until the desired color is attained.
Using a 3-inch round biscuit cutter, cut 4 pieces from the cooled cake and set aside. Place one on your little serving dish and frost all exposed sides. Place the next layer on top of the first and frost. Repeat with the remaining layers. Decorate the frosted cake with the violet flowers as desired.
Serves about 2.
