Hello everyone! Welcome to GomS' Easy Baking.
Today's video features adorable mini lunch box cakes that are perfect for gifting!
I've prepared three delicious flavors: Strawberry, Oreo, and Chocolate Cake.
These mini-sized cakes are hassle-free to make and excellent for presents.
I've simplified the process using minimal tools and easy steps, so even beginners can bake with ease.
One of the trickiest parts of cake making is the icing (decorating the cake's exterior with cream) as it can be challenging and time-consuming.
So, I've made sure that these cakes look beautiful even if you're not an expert in icing.
And of course, they taste fantastic! I dare say, even better than what you'll find in most bakeries 😄
Though cake baking involves several steps, don't be intimidated.
Just follow the video slowly and you'll do great.
0:00 Mini Lunch Box Cakes
0:15 Making the Cake Batter
06:16 Slicing the Cake Layers
07:01 Whipping Cream
08:02 Making Syrup
08:25 Icing the Strawberry Cake
12:18 Icing the Oreo Cake
13:35 Making Chocolate Cream
14:56 Icing the Chocolate Cake
16:27 Yum!
| Measurements |
Paper Cup = Standard paper cup (180ml capacity)
Spoon = Standard disposable spoon size
Please refer to the video for measurements.
Oven - Preheat to 180°C for 15 minutes, then bake at 180°C for 20 minutes.
Air Fryer - Preheat for 5 minutes, then bake at 160°C for 20 minutes.
[ Basic Cake Layer ]
1cm height, 4-5 layers x 2 (total 8-10 layers)
(High mini round mold - Diameter 10cm, Height 7cm)
Eggs 2 (100g)
Sugar half cup (60g)
Cake flour half cup (60g)
Cooking oil 3 spoons (20g)
Milk 2 spoons (20g)
Vanilla extract 1 teaspoon (3g)
A pinch of salt (1g)
[ Chocolate Cake Layer ]
+ Cocoa powder 1.5 teaspoons (6g)
Reduce the amount of cake flour to 54g.
[ Cake Layer Syrup ] (for 1 cake)
Sugar 1 spoon (10g)
Water 2 spoons (20g)
[ Cream for Icing ] (for 1 cake)
Whipping cream or heavy cream one cup (150g)
Sugar 1 and a half spoons (15g)
[ Chocolate Whipping Cream ] (for 1 cake)
Heavy cream (for ganache), 50g
Dark chocolate 50g
Heavy cream (for whipping), 100g
[ Decorations ] (for 1 cake)
Strawberries 6-8 pieces
Oreos 3 for layering,
3 for decoration
(Remove cream before use)
* Cooking oil can be substituted with butter.
* Sugar is irreplaceable.
* Cake flour can be substituted with all-purpose flour.
* Milk can be substituted with water or soy milk.
* Vanilla extract is optional.
* Heavy cream can be substituted with whipping cream.
* Tools Used *
Spatula (12cm), Slicing guide, Piping bag, Whisk
6-star nozzle (D6K)
Circle nozzle 1.8cm diameter (809)
Nozzles and piping bags are also available at budget stores such as Daiso.
* Packaging Containers *
Pulp square lunch box container 14x15x8cm
Picnic lunch box container 14x13x6cm (I used ones from Daiso)
* Storage Methods *
Tastes best after maturing in the refrigerator for a day.
Refrigerate (5-7 days)
For long-term storage, freeze (up to 30 days).
* Baking Tips *
1. If you want to make only one cake, halve the measurements.
2. Depending on the finish, you can get 4-5 cake layers.
3. It's better to prepare the cake layers a day ahead for room temperature maturing.
4. Be cautious not to over-whip the cream as it can easily separate.
Whip to a nice volume and then finish at a low speed.
5. Keep the cream cold during whipping to prevent separation.
Place the cream in the freezer 30 minutes before use or use ice packs.
6. If whipping cream is challenging, add 10-20% non-dairy whipping cream.
7. Keep the icing process short and quick. The more you touch it, the more the cream tends to spoil.
8. Cool the ganache thoroughly before combining with the cream to prevent separation.