It turns out being fifty is not different than being forty-nine. Except, you get two birthday cakes. You get two mini spice cakes with yummy caramel icing. I made that rule. When you’re this old, you get to make up rules. Anything you want; and you can blame it on your age because people believe it. See, who said you can’t have fun when you this old?
Mini Spice Cakes with Caramel Icing
I had leftover spice cake from my Thanksgiving layered maple cheesecake. You know how much I LOVE cheesecake, but I thought cream cheese frosting for these mini cakes would’ve been overkill. Instead, I frosted them with caramel icing. It was another match made in cake heaven.
I made two mini cakes, one for each of my 25th birthday. It’s just more fun that way, like milking this birthday thing a whole week. That too is my rule. But I have to admit, I might get sick if I see another cake anytime soon. My husband bought me the best cake you can buy – vanilla raspberry – for the surprise party he threw for me. I reeeaaaallyyy had too much cake that day.
I’ve been showered with so much love from family and friends, near and far. It was a day I will remember forever. Or at least, until I get senile. That might come soon; after all, I’m fifty. You’ll say that’s not old, but my daughter would argue. She bought me adult diapers, for crying out loud. Not funny.Cute spice mini cakes with caramel icing are perfect for individual serving and so easy to… Click To Tweet
½ batch your favorite spice cake batter
½ cup unsalted Butter
1 cup packed Brown Sugar
¼ cup Milk
2 cups sifted Powder Sugar
Bake the cake according to your recipe or directions on the box. Let cool completely. With a 3-inch cookie cutter, cut out circles. Wrap in plastic wrap and freeze until ready to frost.
Melt the butter in a saucepan over low heat. Add sugar and milk and bring to a boil, stirring to dissolve sugar. Remove from heat; cool.
Gradually add powdered sugar. Beat until thick enough to spread. Add a little hot water, if needed.
To assemble, stack up the cakes, 3 layers each, with icing in between. Spread the rest of the icing on top and sides of cakes if you wish. I like to leave the cake naked sometimes, like this chocolate lemon cake. Decorate as desired.
If you worry about the extra cake scraps, freeze them and make a trifle later!
Looking forward to connecting with you soon.
For more quick recipes and tips follow my All that’s Jas Facebook page or social network of your preference. It makes my day 🙂