Kootek Blood Orange Mimosa Mini Cake with Modern Wavy Design
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@whiskworthtasting
55 minutes
30 minutes
Introducing the Blood Orange Mimosa Mini Cake with Modern Wavy Design—a perfect blend of vibrant citrus flavors and stunning artistry. Its flowing wavy design creates an eye-catching, dynamic look.
Baked from scratch, the cake is light and fluffy, with champagne-infused frosting that enhances the citrus flavors for a refreshing taste. The soft gradient of light pink, coral, and orange buttercream is decorated with drop flowers, pearl borders, and ruffles, bringing the design to life.
Perfect for any celebration, this cake combines bold flavor with modern elegance. It’s a true showstopper, sure to impress for any occasion or creative baking project.
207g cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
200g granulated sugar
3 large egg whites. room temperature
1 teaspoon pure vanilla extract
1 and 1/2 Tablespoons blood orange zest
1/3 cup (80g) full-fat sour cream, room temperature
2 Tablespoons (30ml) fresh-squeezed juice from blood oranges
1/2 cup (120ml) champagne (use your favorite)
3/4 cup (180ml) champagne* NOTE: this needs to be reduced on the stove so prep ahead so it can cool completely
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt, or to taste
Preheat oven to 325F convection or 350 regular bake and spray two 6 inch round pans and two 4 inch round pans with baking spray.
Whisk the flour, baking powder, baking soda & salt together and set aside. In a stand mixer fitted with paddle attachment, cream butter and sugar on med-high for 3 minutes. Add egg whites, scrape & mix again on medium for 2 minutes. Add vanilla, blood orange zest, and sour cream, and mix again for 2 minutes. Add dry ingredients, mix on low and immediately add champagne and blood orange juice. Do not overmix. Fold by hand if necessary to incorporate all the ingredients.
Pour into prepared pans and bake in preheated oven for about 30 minutes or until the centers of the cakes spring back when touched and are lightly browned on the outside. Let cool completely before frosting.
Do this step the day before or a few hours before you plan to make the frosting so the reduced champagne has enough time to cool. Heat the champagne in a small saucepan until simmering. Simmer for about 30 minutes or until reduced by half. Let cool completely before using in frosting.
In a stand mixer fitted with paddle attachment, cream the butter on med-high for about 7 minutes or until light & fluffy. Add remaining ingredients, and 4 tablespoons of reduced champagne. Taste. Add more salt or reduced champagne if necessary. Note that you may need to add a little more powdered sugar to thicken the frosting if too much reduced champagne is used.
Crumb coat, then final coat the two mini tiers using the champagne buttercream and chill. Stack them together to form the mini two tier cake, then begin decorating.
Color some buttercream light pink, coral, and orange or your own desired colors. Use the following tips for each design:
K11 for light pink pearl border
T04 for wavy design
T17 for drop flowers
K12 for ruffles
Have fun making your modern, wavy design! Add fresh florals and dehydrated blood orange slices if desired.
Notes: Prep the reduced champagne needed for the frosting ahead of time so it has enough time to cool. You will need about 1-2 cups of vanilla buttercream to make the piped designs (see previous recipes)
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