Rose Cakelets

There is this beautifiul rosebud mini cakes that I have always wanted to try after reading it from my Rose's Heavenly Cakes book.  The only problem is I do not have any Nordic Ware Sweetheart Rose pan.  So, it is a happy surprise when I found that Phoon Huat, a local baking supply store, do sell rose pan though in silicon only.  They only had stock for the mini cakelets pan which goes for $15 while the larger cake pans at about 6 nos. per pan is sold out at $19/pan.  Needless to say, I spring on this purchase plus top up my unsalted butter supply.

The pan looks like this and is real pretty! *SMILE*

Couple of things - though the recipe is chocolate cake, I left out the cocoa mixture and the ganache centers for the sake of my family's throats.  The weather is getting warmer and chocolate is extremly heaty.  My mum had made chrysanthemum tea for all of us to cool down.  Oh, the sugar is also reduced by 50%.  Do add more for those of you with sweet tooth.  As the single recipe only yields about 20 mini cakelets and this quantity is way too little for sharing with my family and friends, seeing how pop-in-the-mouth-friendly it is, I doubled it to get 40 cakelets.  Up to date I still cannot find my Kitchenaid K-beater so the mixing had been manual for the last few cakes including this.  If anyone knows where I could buy the K-beater, do let me know.

Recipe (makes approx 20 mini cakelets)
2 large yolks weighing 37g
1 1/2 tbsp water
3/4 tsp pure vanilla extract
78g plain flour
50g caster sugar
1 tsp double acting baking powder
1/4 tsp salt
71g unsalted butter at room temperature

1.  Preheat the oven at 170 deg with the tray at the lower third position.

2.  In a bowl, mix slightly the egg yolks, 1 1/2 tbsp water and vanilla essence.

3.  In another larger bowl, whisk the flour, sugar, baking power and salt.  Add the butter and mix till well combined.

4.  Add the egg mixture in 2 batches to the dry ingredients, ensuring that the batter is well mixed each time. 

5.  Spoon the batter, filling the pans half full.

6.  Bake for 12 to 13 minutes or when the cakes spring back when you touch them with a fingertips.

7.  Remove from the pan and cool on wire rack.

Troubleshooting

Now, I would not proclaim to be an expert in baking; just someone who enjoys it and wants to share my passion with the people I love.  With this cakelets, this is the 2nd time I have encountered dome or cracked surface with tunnels.  My dear pal, Lily had commented that my oven is too hot and rightly so I agree.  The only puzzling thing is both of our ovens are the same - Rowenta and hers at 175 deg gave perfect chocolate cupcakes. 

Anyhow, my take is my oven is too hot and will reduce to 160 deg the next time.  I could have overmixed the batter a tad more too.  Taste wise, they passed and I loved them still!  Hee. 

For other troubleshooting tips, refer to Joy of Baking.