I started an experiment around a couple of years back. It came to me, when I had eaten at a couple of my favorite Japanese and Korean hangouts. I was noticing that I had eaten very little comparing to my usual amount of food. But, because of all the little dishes of nommyness, I didn't even noticed that I didn't eat all that much. The amazing thing is I wasn't that hungry, either. So, I started to find things that I can make little dishes of, so there is plenty of varieties. Although, I did notice that I have to do a lot more dishes.Little Peach Cakes What you will need:
2 Wilton Mini Ball Pans
1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk
red liquid food coloring
yellow liquid food coloring
3/4 cup granulated sugar, divided
1 cinnamon stick
6-12 fresh peppermint leaves
12 whole almonds
One batch Buttercream Frosting
Ice cream or sorbet, optional
Raspberry sauce, optionalHow to Make and Assemble:1.
You will only need 1/2 of a Duncan Hines yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts.
While cakes are baking make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.3.
In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. Let the children do this! If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink. You will have leftovers.
Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces.
Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach.
Dip each "cheek" of the peach into the pink sugar. I am calling each "fleshy" side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well. Like this...7.
At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired.
Courtesy of Big Red Kitchen