Mini Cakes

Ingredients

• 1 layer White Sponge Cake (store‑bought or homemade, 8‑inch round)
• 12 sheets Rice Paper Sheets (round 8‑inch size, softened)
• 200 g White Chocolate (chopped, good melting quality)
• 250 ml Heavy Cream (cold, for whipping)
• 100 g Powdered Sugar (sifted)
• 50 g Unsalted Butter (softened)
• 1 tsp Vanilla Extract (pure)
• 2 drops Blue Gel Food Coloring (gel for vivid color)
• 150 g Fresh Berries (for garnish, optional)
• 200 ml Water (for soaking rice paper)

Instructions

1. Prepare the Sponge Base

   Place the 8‑inch white sponge cake on a cake stand. If using a store‑bought round, trim the top to make it flat with a sharp knife.

   Time: PT5M

2. Soak Rice Paper

   Combine 200 ml water in a shallow dish. Submerge each rice paper sheet for 5‑7 seconds until pliable, then lay flat on a clean kitchen towel.

   Time: PT5M

3. Melt White Chocolate

   Place chopped white chocolate in a microwave‑safe bowl. Heat in 20‑second bursts, stirring between bursts, until smooth and fully melted.

   Time: PT5M

   Temperature: 30‑35°C

4. Whip Cream and Butter Frosting

   In a mixing bowl, beat softened butter until creamy (≈2 min). Add powdered sugar gradually, then beat in melted white chocolate, vanilla extract, and cold heavy cream. Whip until light and fluffy (≈3 min).

   Time: PT10M

5. Tint Frosting Blue

   Add 2 drops of blue gel food coloring to a small portion of the frosting (about 30 g) and mix until a pastel blue hue is achieved. Set aside for decorative accents.

   Time: PT2M

6. Layer Rice Paper and Frosting

   Spread a thin layer of white frosting over the top of the sponge cake. Place a soaked rice paper sheet on top, smoothing gently with a spatula. Repeat the process, alternating frosting and rice paper, until all sheets are used, finishing with a frosting layer on top.

   Time: PT15M

7. Create Snow‑Flake Details

   Using the blue‑tinted frosting in a piping bag, pipe delicate snow‑flake or icicle designs around the edges of the cake. Optionally, drizzle a thin stream of melted white chocolate for shine.

   Time: PT5M

8. Chill the Cake

   Cover the assembled cake loosely with plastic wrap and refrigerate for at least 2 hours to set the layers and allow flavors to meld.

   Time: PT2H

   Temperature: 4°C

9. Garnish and Serve

   Remove the cake from the fridge, uncover, and garnish with fresh berries or edible glitter if desired. Slice with a warm knife for clean cuts.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g