It’s always a challenge to try and fit a cake recipe into a 6 inch cake pan.
It’s equally frustrating when I have zero skills at cake decorating. Even something that is supposedly as “simple” as pipping whipped cream, throws me into a raging fit!
I blame it on my shaky hands. Super shaky and non-confident hands. While I contemplate on my cake decorating skills with super shaky hands, I’ll have you try this recipe. With a 6 inch cake, that will limit the expansion on waist. Provided you share a few slices with your better half
- 3 to 4 pineapple rings
- 2 tsp coconut sugar
- 1 cup cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 6 tbsp butter, softened
- 1/3 cup sugar
- 1/4 cup thick coconut cream
- 2 eggs, separated
- 1 tsp vanilla extract
optional: whipped coconut cream and maraschino cherries
- Lightly grease a 6 inch cake pan. Sprinkle coconut sugar to cover the bottom of pan. Tap the cake pan to gently distribute.
- Arrange and layer pineapple rings to cover the bottom of pan. Cut the rings to fit. Set the pan aside.
- Preheat oven to 325F.
- In a stand mixer fitted with a whisk, add 2 egg whites. Gently whisk egg whites on medium-low for 1 minute or until frothy. Increase speed to medium-high and whip for 1 minute or until soft peaks. Remove whipped egg whites into a clean bowl. Set aside.
- In a clean stand mixer bowl fitted with a beater, add softened butter and sugar. Beat on medium for 1 minute or until fluffy.
- Add in one egg yolk at a time and beat to incorporate. Drizzle in vanilla extract and thick coconut cream. Stir to combine.
- Sift the dry ingredients (cake flour, baking powder and salt).
- Add whipped egg white peaks and sifted dry ingredients into wet ingredients. With the mixer on low, combine all ingredients. DO NOT OVERMIX.
- Remove the stand mixer bowl and using a spatula, make a few folds to combine all ingredients.
- Spread batter evenly into prepared 6 inch cake pan. Bake for 30 minutes or until tooth pick inserted, comes out clean.
- Remove cake pan to cool for an hour before running a knife along the sides of the cake pan to help loosen the cake before inverting on a cake stand.
- Allow cake to completely cool before adding whipped coconut cream and topping it with maraschino cherries.
If you are like me, fretting over cake decorating skills — well, don’t be. Instead, let’s waste that precious time devouring the cake, shall we?
Any cake decorating advise for this girl with shaky-hands?