I am pretty proud of myself right now, I have come a long way over the past year of blogging. When I first started I absolutely hated baking. The reason was that it dirties too many dishes, and everything has to be exact and you can’t just add some more of this or that at the last minute to make it better. But, over the last year of having to measure everything, write down what I am doing, actually set timers, and making things more than once I have come to realize that washing a few extra dishes and measuring with a measuring spoon instead of my palm isn’t really that bad. In fact, I have even found it quite therapeutic recently, (OMG, who am I?).
So, I bring you Orange and Olive Oil Mini Cakes with Orange Buttercream, because mini everything is better, and they are personal sized. I had Easter dinner in mind when making these, like picture the Easter table decorated all pretty, like my mother law does with these pretty vintage pastel plates, with each place setting having it’s own little three tier cake sitting on the plate. HOW CUTE!!!
I still have no idea what our plans are for Easter, I just hope that they involve me serving these pretty little things. Oh, and did I mention how incredibly delicious they are?! These are so moist and tender and fluffy. They just melt in your mouth and make it hard to have the self control not to have a second cake. (A second WHOLE CAKE because they are miniaturized personal cakes. Don’t do it. Or maybe do, whatever, it’s a holiday.)
Make sure that you use a Premium Blend Olive Oil, it’s not like you get hit with a strong olive oil flavor in the cake, they are subtle, but still there. I used a more fruity olive oil for this cake as opposed to a grassy or peppery oil- just read the label as most will give you tasting notes.
If you don’t have the energy that I had to make these (layering and frosting 16 mini cakes is time consuming and tedious) then you could totally leave them as cupcakes and pipe on the frosting and they would still be super cute, you could top with some orange zest to make them pretty. Or just leave them as a single cake with multiple layers. SO MANY OPTIONS! To assemble the mini tiered cakes you will need to use a bread knife to gently cut of rounded top part of each muffin off so that the top is level. Then cut each muffin in half. Each mini cake gets three tiers, to make them even use all top sections for half and all bottom sections for the other half. Put a heaping spoonful on top of the bottom tier, gently press the second layer, repeat for the top layer and gently press so that filling lightly squishes out the sides. Put another glob on the very top and use an offset frosting spatula to smooth out the top and the sides. I used less frosting to give it a “naked” look, but you could make it thicker to fully cover the cake if you want.