Bake these spiced mini snowflakes cakes for a delightful wintery dessert. Glaze, powder, or keep plain, add these charming cakes to a holiday dessert display.
Cakelets:
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup milk
- 1 tsp vanilla extract
Glaze (optional):
- 1 cup powdered sugar
- 2 Tbsp milk
Preheat oven to 375° F. Prepare pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In small bowl mix flour, baking soda, spices and salt. Set aside. Using a mixer with a paddle attachment, beat butter at medium speed until light and creamy. Add sugars and blend thoroughly. Add eggs one at a time. Mix thoroughly. Add flour mixture slowly, alternating with milk. Add vanilla and blend until just combined. Do not over-mix. Pour batter evenly into cake pan cavities, filling each cavity only 3/4 full. Tap gently on counter to remove bubbles. Bake until golden brown and toothpick stuck in the middle of the cakes comes out clean, about 20 minutes. Let cool for 10 minutes and turn cakes out of pan onto a cooling rack. Let cool completely before decorating.
Combine powdered sugar and milk until smooth. Pour glaze over cooled cakes on rack if desired.
Posted by Amy Mauldin
I made the recipe but did not add the glaze or powder sugar to it. I feel it was bland without it.
I also used the Nordic snowflake used pan for popovers and they turned out very well and festive!
Posted by hungrymonkey
The cakelets came out beautiful! I had no issues while baking. I recommend adding 1/4 tsp of nutmeg. I used the NordicWare bug pan and was able to fill all but one.
Posted by Minty
This was the recipe supplied with the tin. Being in the UK we converted this from cups to grams. The cakelets came out superb no sticking or loss of shape at all. We left out the spices and added lemon extract instead and just dusted them with powdered sugar before serving. Will definitely be making these again and experimenting with different spices and flavours. The cooked cakes looked wonderful. Great product.
Posted by Daniel
I used this recipe for a pine tree cakelet pan that was made exclusively by Nordicware for Williams-Sonoma. These cakes are delicious, but I double up the ginger as a personal preference. Once I popped them out of the pan, I placed them into individual bowls and poured homemade hot custard over them.