Utterly delicious and easy to make, serve and eat, these individual tea cakes make teatime or any occasion extra special. A rose-shaped swirl of buttercream icing on top adds a picture-perfect touch of sweetness. Wrap them up as a gift for a friend or serve them alongside petit fours and finger sandwiches at a socially distanced afternoon tea, lunch, shower or birthday party. Moms will appreciate them on their special day, too.
Kaylea Botting — a third-generation baker, tea aficionado and communications specialist at Amica — developed this recipe for the many tea parties and events that Amica hosts for residents, and to celebrate our partnership with sustainably produced METZ Luxury Tea.
Makes: 7 tea cakes
Ingredients
Mini tea cakes
- 4 medium eggs
- 1 ½ cups powdered sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons melted unsalted butter
- 2 tablespoons hot water
- 1 tablespoon vanilla extract
Buttercream frosting
- 1 cup room temperature unsalted butter
- 4 ½ cups powdered or confectioner’s sugar, sifted
- 4 tablespoons whole milk
- 1 tablespoon vanilla extract
- 7 mint leaves (optional, for garnish)
Instructions
- Start by making the tea cakes. Preheat oven to 350°F with a rack in the middle.
- Spray a 1-inch deep sheet pan with non-stick spray and line the bottom with parchment paper. We used a standard half pan (11 x 14 inches).
- In a stand mixer, mix eggs for one minute. Add sugar and mix on high for 15-20 mins.
- Mix together melted butter, hot water and vanilla extract. Pour slowly into egg and sugar mixture until combined.
- Sift together flour and baking powder. Divide flour mixture into two parts and fold gently into wet ingredients. Once combined, pour in an even layer onto sheet pan.
- Bake in middle oven rack for 20-25 mins, until a toothpick inserted into the center comes out free of crumbs.
- Once baked, remove from oven and place on a cooling rack for 15-20 mins.
- Using a 2.5-inch cookie cutter, cut out as many rounds as possible and put them aside to cool further. (Our test sheet cake made 15 comfortably.)
- To make the frosting, use a stand or hand mixer to beat the butter and vanilla extract together until soft and smooth.
- Add powdered sugar in four parts until well mixed. The mixture should be soft and creamy.
- Add the whole milk one tablespoon at a time until desired consistency is reached. You can also add food colouring, if desired.
- Taking one round of cooled cake, pipe a layer of buttercream frosting on top. Place another round over the filling, making a sandwich.
- Using a star piping tip, create a simple flower with the buttercream frosting on the very top of the cake, and garnish with an optional mint leaf to look like a rose leaf.
Serve and enjoy.