BUTTERCREAM FROSTING

This almost needs no introduction.

With all that comfort baking going on in you kitchen, this is the simplest, most professional, yummiest recipe you can make. With ease. It is feel good all over, fighting over the spatula, finger licking good. Trust me on this one...Stay home and comfort bake.

To make Mini Cakes-

Prepare your favorite cake recipe. Or use a box cake mix, if you prefer.

Line a 9 x 13-inch pan with parchment. Spread batter evenly as possible.

Bake. Let cool.

Remove cake from pan by lifting the parchment paper. Set on a hard surface. With a 4-inch diameter circle cookie cutter cut out six mini cakes.

Remove from pan.

With a sharp knife slice each cake in half.

Frost with buttercream frosting. 

Buttercream Frosting-

1 C. Butter (slightly soft)

5 C. Powdered Sugar

2-3 Tsp. Milk

2 Tsp. Vanilla

Add sugar and soft butter to a stand mixer. Mix with a flat paddle.

Mix on low until butter is slightly crumbly.

Add milk and mix.

Blend in vanilla.

Switch to the whisk beater.

Mix on medium low until just until all the vanilla is blended in.

Cover mixer with a kitchen towel and change speed to high and whip for 2 minutes.

Frosting should look soft and fluffy.

Chocolate Buttercream Frosting-

1 C. Butter (slightly soft)

4 C. Powdered Sugar

2-3 Tsp. Milk

2 Tsp. Vanilla

1 C. Powdered Cocoa

Follow directions for Buttercream Frosting above.

Invite yourself over and party!

Stay home and bake.