One of the appealing things about cupcakes is that the individual serving sizes are incredibly convenient when you are serving them to company. There is no "I'll just have a sliver" or "I want a piece twice that size!" Each person gets one. But you don't always want to make cupcakes because, in part, no matter how trendy they are, they're still not exactly the most elegant way to serve cake. The Buttermilk Mini Cakes with Lemon Frosting, from Jenjen at i love milk and cookies, demonstrate a great way to take advantage of pre-portioned cake servings without opting for cupcakes. The cake is baked in an ordinary rectangular pan, then cooled and sliced before frosting. Jenjen used some beautiful sugar crystals to top hers off, and for a closer look, take a look at this photo.
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Reader Comments (Page 1 of 1)
10-23-2006 @ 1:34PM
MJ said...
Love these very elegant! I usually use cupcakes or muffins for portion control and it stays fresher,also a good grab and go meal for breakfast. cant wait to try these!
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10-24-2006 @ 10:05PM
Sara said...
These are beautiful! I just wish there were a gluten-free version!
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