What is better than lemon moist mini cakes? You will love these Mini Lemon Bundt Cakes for any occasion. Whether serving them for brunches, or gift giving these mini cakes will delight all. Fresh lemon flavor with tender crumb decorated with cream cheese frosting. These little mini cakes are garnished with a single edible large pansy. Perfect for spring entertaining including Easter Buffets and Dinner.
Where Do I Find Organic Botanical Flowers?
Make this elegant but easy cake unique with fresh organic flowers. No special skills required to make this cake or decorate just mini 2″ round single cake layer lemon cakes and frost with lemon buttercream frosting. My mini cakes feature one single edible pansy on top of each cake. Where do you find organic flowers. I found my beautiful flowers at Sweet Gourmet Botanicals. They have all kinds of flowers and “tiny vegetables”.
The organic edible pansies were ordered from California, Gourmet Sweet Botanicals. Be prepared to be amazed, they have everything, even mini vegetables that I also ordered for a charcuterie. This cake was featured in my Spring Issue of All About the Table Magazine as well as other cakes that showcase the Gourmet Sweet Botanicals.
Health Benefits of Organic Pansies
Not only are pansies pretty they have healthy benefits. Some of those benefits include possible relief from upper respiratory infections. Pansies contain saponins which are compounds found in plants that have expectorant (mucus clearing properties) and anti-inflammatory properties. Another benefit of the edible pansy is the active ingredient in called salicylic acid, the same main ingredient in modern day aspirin. Interesting isn’t it. The key is organic and you can order organic fresh flowers from Gourmet Sweet Botanicals.
How to Wash Organic Fresh Flowers Before Attaching to Cake
The organic flowers are very fragile so the best way to avoid damaging the blooms is to gently dip them in cool water. Hold the flowers by the stem and carefully immerse the face into the water. Allow the water to drip off and lay on a paper towel. Do not drench the flowers in water. Its’ like you are giving the a facial. Make sure flowers are completely dry before attaching to the cake.
If you frost the cake ahead of time, you will need to attach a tiny bit of frosting to the back of the flowers to attach to cake, especially if applying to the sides of the cake.
Making the Mini Lemon Cakes with Pansy Garnish
You will need two 8″ round baking pans or one baking sheet with a 1″ side, like a small 9 x 13 cookie baking sheet or half sheet pan. Also, a lemon cake mix, lemon instant pudding and pie mix, eggs, lemon extract, vegetable oil, sour cream and water for the cakes. For the frosting you will need butter, confectioner’s sugar, whole milk, lemon extract and tiny bit of salt. If you want to make the frosting vanilla just substitute lemon extract for vanilla.
Let’s Make this Cake!
1.Preheat oven to 350° F. Place oven rack in center of oven. Lightly spray with cooking spray 2-8″ round cake pans, line bottoms with parchment paper rounds and spray with cooking spray. Wrap pans with wet cake strips for flat cakes.Set aside.
2.In bowl of stand mixer fitted with paddle attachment, add cake mix, dry pudding mix.eggs, oil, sour cream and lemon extract. Beat on med-high speed for 2 minutes.
3.Divide cake batter between the two pans.
4.Bake for 23-25 minutes. Remove from oven. Place cakes on cooling rack, wait 5 minutes then release cake from pans.
5.With a 2″ round biscuit cutter, cut out mini cake rounds from cakes making 6-7 per cake.
6.Make Lemon Buttercream frosting. In bowl of stand mixer, add softened but cool butter, 1 cup confectioner’s sugar, lemon extract, whip until smooth and creamy. Add remaining confectioner’s sugar, whip.
7.Fill disposable piping bag fitted with a large round tip # 12 with Lemon Buttercream. Pipe frosting around the top of mini cakes beginning in the center of each cake and circling around the center in rings.With a warm off-set spatula, carefully smooth the frosting. No need to frost the cake sides.
8.Right before serving place a single pansy on top of each Mini Lemon Cake. Recipe makes 14-16 mini lemon cake servings.
Tip: When cutting out the cakes, chill the cake slightly, then lightly spray 2″ cutter with cooking spray, press into cake and do not twist cutter for cleaner cuts.
Mini Lemon Pansy Cakes
Delicate two bite mini lemon cakes garnished with lemon buttercream frosting and one single edible pansy per cake. Easy to make and decorate. Great for Easter spring summer desserts.
- Prep Time: 20 minutes
- Cook Time: 23-25 minutes
- Total Time: 50 -60 minutes
- Yield: 14–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1– 15.oz package Lemon Cake Mix
1–3 oz pkg. Lemon instant pudding-pie mix
3 large eggs
1/4 cup vegetable oil
1/2 cup sour cream
1 tablespoon Lemon extract
VANILLA LEMON BUTTERCREAM FROSTING
1/2 cup butter, softened
4 cups confectioner’s sugar, sifted
3–4 tablespoons whole milk or cream
1 teaspoon lemon extract
1/2 teaspoon sea salt
GARNISH:14-16 Edible Pansies
Get Recipe Ingredients
Instructions
1.Preheat oven to 350° F. Place oven rack in center of oven. Lightly spray with cooking spray 2-8″ round cake pans, line bottoms with parchment paper rounds and spray with cooking spray. Wrap pans with wet cake strips for flat cakes.Set aside.
2.In bowl of stand mixer fitted with paddle attachment, add cake mix, dry pudding mix.eggs, oil, sour cream and lemon extract. Beat on med-high speed for 2 minutes.
3.Divide cake batter between the two pans.
4.Bake for 23-25 minutes. Remove from oven. Place cakes on cooling rack, wait 5 minutes then release cake from pans.
5.With a 2″ round biscuit cutter, cut out mini cake rounds from cakes making 6-7 per cake.
6.Make Lemon Buttercream frosting. In bowl of stand mixer, add softened but cool butter, 1 cup confectioner’s sugar, lemon extract, whip until smooth and creamy. Add remaining confectioner’s sugar, whip.
7.Fill disposable piping bag fitted with a large round tip # 12 with Lemon Buttercream. Pipe frosting around the top of mini cakes beginning in the center of each cake and circling around the center in rings.With a warm off-set spatula, carefully smooth the frosting. No need to frost the cake sides.
8.Right before serving place a single pansy on top of each Mini Lemon Cake. Recipe makes 14-16 mini lemon cake servings.
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