Experimenting with Size: Miniature Pound Cake
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.
Mini Pound Cake Batter
The portion sizes, being much smaller took less time to bake which was a plus.
Baked Mini Pound Cake
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.
Baked Mini Pound Cake Cooling
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.
This is such a cute idea! I love making any food in miniature form.