Cooking vessels in baking to me are just as important as the recipe and execution because they affect the overall presentation. I was looking for something new, and after making miniature desserts for my mom’s birthday party (yeah, I have yet to write about that), I decided to make mini-pound cakes as an easy breakfast food for the morning using the lighter cake flour variation I had made previously.
The batter was much more difficult to cleanly get into the mini cups.
The portion sizes, being much smaller took less time to bake which was a plus.
After they had cooled a bit, they were taken out of the cups and placed onto a cooling rack so that they did not become soggy.
The result of these smaller pound cakes was about the same as a full sized loaf. An interesting taste difference was created by the higher crust to inside ratio. Having these pre-portioned instead of having to cut slices for breakfast was really nice. As a breakfast food these are highly recommended, easy to make and delicious.