Sometimes the Baked cakes seem like too much work when you don’t have a special occasion to bake them for, and this is when I like to bust out my set of 6″ cake pans. Many years ago I learned (from Smitten Kitchen) that any recipe for a three layer 8″ or 9″ cake can be halved and will fit perfectly into 6″ pans for a cute little mini cake. We’re welcoming back a team member from mat leave this week, and I thought this cake would be perfect for her first day back.

This cake is basically a Whopper (or Malteaser) in cake form: very hydrated malt flavoured cake layers with a super rich milk chocolate frosting. I was happy to see that the icing recipe in the book isn’t one of the Baked boys’ cooked frostings (which I’ve had trouble with in the past). Instead it’s a whipped ganache frosting with a whole bunch of butter. It’s super smooth and shiny and looks great, but I find it almost slippery to work with since I’m so used to traditional buttercream.

This was a gigantic hit with the team, and we’ve now reached the point in my tenure where people are starting to complain that their clothes are getting too tight because of all the treats I’ve been bringing in!

You can find the recipe here!

More Baked Sunday Mornings here!