A cousin asked me if I can bake for her baby’s 1st birthday. I was like, “Um, that’s a huge commitment.” It’s like a legit responsibility. I’m used to baking for myself and the family, which I don’t mind because there’s no pressure to it. But what if, the child hates what I bake and end up hating me for the rest of her life?! 😱
Anyhow, I made these bunch of petít vanilla loaves with pale pink American buttercream frosting for the party. I got the recipe from mynameisyeh.com. I made it for my classmates last year and they seemed to love it. So I figured that it’s a safe option to try out for the birthday party.
Here’s the recipe from the blog. I tweaked the recipe a little. I use the recipe for the American buttercream this time around, but I don’t really like the gritty feeling of the buttercream. I suggest you to use the Swiss meringue buttercream recipe that I’ll post some time later. And while you can use less expensive ingredients for the cakes, try to use the more expensive brands for the butter and vanilla essence. It’ll make a whole lot of difference! Do visit mynameisyeh.com too though! She has the most adorable desserts ever, most importantly, her recipes are easy enough for us beginners to follow. 😍
for the cakes: (makes 16-18)
2 1/2 c cake flour (320 g superfine flour)
2 1/4 tsp baking powder
3/4 tsp fine salt
1 c unsalted butter, softened (227 g)
1 1/2 c sugar (192 g)
2 large eggs (grade A)
2 tb vanilla essence (I used 1 tb of pure vanilla essence)
6 tb vegetable oil (I used palm oil)
1 c whole milk
for the frosting:
2 c unsalted butter, softened (454 g)
3 c icing sugar, or to taste
2 tsp vanilla essence (again, I used 1 tsp since I used pure vanilla essence)
1/4 tsp fine salt
Preheat the oven to 175 degree Celsius. Grease the mini loaf pan, if necessary. Set it aside.
In a medium bowl, sift and whisk together the flour, baking powder, and salt.
In a large bowl or bowl of stand mixer, cream together butter and sugar until fluffy (batter slightly smooth, colour turns pale yellow). Add the eggs one at a time, beating well after each addition. Add vanilla essence and oil. Remember to beat them well to allow enough air to mix with the batter.
Beat the dry ingredients (medium bowl) into the wet ingredients and then beat in the the milk. Scoop into your pan about 2/3 full and bake until a toothpick inserted into the centre comes out clean. Begin checking the loaves at 18 minutes, and try to turn the tray around half-way through the bake. Since each oven is different, I had to bake mine for around 40 minutes.
Let cool. (Be patient!)
To make the frosting, whisk together the butter and icing sugar. Add vanilla essence and salt. Taste and add more sugar if desired.
Frost your cakes, decorate the crap out of them, and enjoy! 😊