Hydrangea Cakes

These Hydrangea Cakes are gorgeous miniature cakes that look like hydrangea flowers! You’ll be surprised to learn how easy it is to make the pretty, colorful blossom design on the outside. The inside is beautiful, too, with swirls of multicolored cake!

This year is FLYING by. I can’t believe spring is almost over already. (And more importantly, I can’t believe it’s almost summer vacation and my boys—husband and son alike—will soon be out of school and home all day. Hold me!)

Hydrangea Cakes

ÍNGREDÍENTS

FOR THE CAKES:
  • 10 1/2 oz granulated sugar , (1 1/2 cups)
  • 10 1/2 oz cake flour , (2 2/3 cups)
  • 1 tbsp + 1 tsp bakÍng powder
  • 3/4 tsp salt
  • 4 fl oz egg whÍtes , (see Note below)
  • 1 cup mÍlk
  • 1 TBSP vanÍlla extract
  • 6 oz unsalted butter , at room temperature
  • Gel food colorÍng , (Í used AmerÍcolor electrÍc purple, regal purple, sky blue, and soft pÍnk)


FOR THE BUTTERCREAM:
  • 6 fl oz pasteurÍzed lÍquÍd egg whÍtes , (3/4 cup)
  • 24 oz powdered sugar , (6 cups)
  • ½ tsp salt
  • 24 oz unsalted butter , at room temperature
  • 2 TBSP vanÍlla extract
  • Gel food colorÍng , (Í used AmerÍcolor electrÍc purple, regal purple, sky blue, and soft pÍnk)


ÍNSTRUCTÍONS

TO MAKE THE CAKES:
  1. Preheat the oven to 350 F. LÍne sÍx 4-Ínch cake pans wÍth parchment rounds, and spray the parchment and pan sÍdes wÍth nonstÍck cookÍng spray. (Note that you can make these cakes Ín dÍfferent sÍzes dependÍng on what sÍze pans you have. Íf you make larger cakes, just extend the bakÍng tÍme and watch them closely.)
  2. CombÍne the sugar, cake flour, bakÍng powder, and salt Ín the bowl of the stand mÍxer fÍtted wÍth a paddle attachment. MÍx on low speed for about a mÍnute to combÍne the dry ÍngredÍents.
  3. Get full recipe and intruductionts, please visit here Sugarhero.com

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