Spiced cakelets with cream...

by - Tuesday, November 20, 2018

With Thanksgiving in a couple of days, I couldn't miss sharing a new sweet suggestion to join the table merrymaking. Of course you can indulge in traditional pumpkin pie, but wouldn't it be fun to try a little something new as well? Unlike my showstopping Autumn Bombe, this recipe is really easy even for a beginner. I made these for a casual fall weekend dinner with friends, and everyone was thoroughly impressed! 

Spiced Cakelets with Cream

Box of spice cake or pumpkin bread mix (and required ingredients)
1 cup whipping cream
3/4 cup cream cheese, softened (leave it out on the counter for an hour or two)
1/2 cup confectioner's sugar
1 tablespoon pure vanilla extract
1/4 teaspoon ground cinnamon
Candied walnuts for garnish (optional)

1) Grease and flour (or Pam Baking spray) a large round baking pan, preferably 12" diameter, or two smaller round pans. Prepare the mix as instructed on the box, and bake accordingly in the pan(s). I used Trader Joe's Pumpkin Bread mix.

2) After the layer(s) cool, use a biscuit cutter to punch out rounds in the layers creating mini cakes. I made the ones above with a medium-size cutter, about 2.5" diameter, but you can make them larger or smaller depending on how many mini cakes you want the baked layers to yield. Place each cakelet on a flattened cupcake sleeve.

3) In a large cold metal mixing bowl (I advise putting the bowl in the fridge for a few minutes so it is very cold), pour the cream, vanilla extract, and sugar. Hand whisk the mixture first to make sure it is blended, then switch to an electric mixer and whip the cream until stiff peaks form. 

4) Fold in a third of the cream cheese and whip again. Keep adding and whipping the softened cream cheese a bit at a time so everything has a chance to blend together smoothly. Once all the cream cheese is completely whipped together, add the cinnamon and whip one last time.

5) Using a heavy plastic bag (Ziplock is best), cut a 1/4" off a corner and fill with the whipped cream cheese mixture. If you have a small decorative piping tip, you should slip it into the cut corner of the bag before filling.

6) Pipe the whipped cream cheese on top of each cakelet covering the surface. Be generous, but neat! Sprinkle each with a pinch of cinnamon and a crushed candied walnut. 

These little beauties have just enough sweetness and spice to finish off your feast, yet are surprisingly light. I guarantee spiced cakelets with cream will add flavor and fancy to the holiday festivities. Enjoy!

Wishing everyone a very Delightful and Delish Thanksgiving Day! xoxo-Sonya

You May Also Like


© Copyright Sonya Marie Fitzmaurice - A little something... ® All rights reserved.