Mandala Coconut Mini Cakes

mandala cake

This is my very own coconut cake recipe! I’m really proud of how it came out, as it is soft, moist and so fluffy I could die! (Despicable me reference).

The designs and the cake decoration are dedicated to one of my best friends, Holly, who loves coconut cakes and is passionate about Mandala art and designs. Shame she won’t be able to eat it!

INGREDIENTS:

For the Cake:

1 cup sugar

100gr butter

2 eggs

2 1/2 cups flour

1 1/2 cup buttermilk

2 cups desiccated coconut

1 tsp coconut essence

1 tsp baking powder

1 tsp baking soda

For the Buttercream:

200 gr butter

2-3 cups of icing sugar

1 tbsp milk

1 cup of desiccated coconut

For the Decoration:

Block of different colour fondants, I used white, dark purple and pink

Royal Icing:

2 egg whites

4-5 cups icing sugar

blue, pink, yellow, green food colours

Turn oven on 180°. Beat the butter and the sugar, then add the eggs. Scrape down the bowl and add the dry ingredients, followed by the buttermilk and coconut essence. Put in round cake tray and bake for 30-40 minutes.

Prepare the buttercream but beating all the ingredients together and set aside.

Let it cool and then, with a serrated knife cut the top dome of the cake, so to level it out.

cake half

With a round cookie cutter or a glass or anything you have handy, cut circles out of the bottom cake. Do not throw away the leftover cake! You can make cake pops with it. That will be the next post of the week! 🙂

Take two of the round cakes. With a small knife palette spread the buttercream on the bottom half, sandwich it and then cover the whole cake with buttercream. A thin layer will be enough. It might be a bit challenging as the cake is really fluffy and crumbs will come off.

img_3473 mini cakes

Place in the fridge for 30 minutes.

Start making the royal icing. Beat egg whites and add the sugar a bit at the time. Divide in 4 separate bowl, colour and pour into piping bags with thin round nozzles, or cut the piping bag at the very tip to make a small hole.

Take the cakes out of the fridge, cover with another layer of buttercream. Roll out the fondant. Place the fondant sheet on the cake. Make sure there are no air bubbles trapped in the cake, by delicately pulling the fondant on the sides and flattening it on the cake.

img_3475

Cut the excess fondant with a knife or a pizza cutter.

Now the fun part starts. It was hard to actually take pictures of this part, so I apologise if it is just the finished product. I will post another article with video instructions 🙂

img_3492 img_3493

Voilà! These won’t be the last ones I make 🙂

Ciao for now xox

3 thoughts on “Mandala Coconut Mini Cakes

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