Baby Cakes

The charm and appeal of the petite is universal. And when it comes to cakes, there is something especially compelling about little ones. One of the advantages of their small size is that they bake evenly and perfectly. The easiest small cake to make is a cupcake. To top them, I recommend using about two tablespoons for each cupcake, so two cups of any buttercream or ganache in the book will be a good quantity. In this chapter, I am also including three basic mix-and-match buttercreams: Golden Neoclassic Buttercream with variations, Chocolate—Egg White Buttercream, and Dreamy Creamy White Chocolate Frosting.