What I’m Eating:
Have we talked about how my husband has a million hobbies? Like, SO many. This man can find 100 things to do in his free time, but the one activity I am always for is fishing. Brett heading out on a deep sea fishing trip means Mama gets ultra-fresh Gulf seafood for dinner. Yes please. I’ve adored this recipe from Julia Moskin for pan-roasted fish with herb butter sauce and think you need to try it ASAP. We usually opt to use snapper, but something similar would work wonderfully too.
What I’m Drinking:
Besides lots of water (shoutout to the nursing Mamas!), I’ve really been hankering for a good cocktail lately. Have you heard of the aviation cocktail? Apparently, it’s an old classic, but after trying it in Charleston a few years ago I’ve been noticing variations of it popping up on menus all over. I finally picked up the liquors to test out this recipe at home and it is DIVINE. All the flavors blend really well together, so it’s not overly citrusy or sweet. If you like gin and aesthetically pleasing beverages, give this one a try.
What I’m Wearing:
Does anyone else feel like all the cool kids’ clothes look like stuff they grew up seeing their mom wear? I’m basically one shoulder pad away from looking like JTT’s Mom on “Home Improvement.” Nevertheless, I’ve got my sights set on a fall wardrobe revamp and I’m seriously into the oversized blazers I’ve been seeing all over the place. Plan on seeing me rock this little beauty from Madewell next month… or as soon as it’s not 100 degrees outside.
Where I’m Going:
Brett and I have a trip to Boston planned for next month! Count me in for at least 15 lobster rolls and all the corny historical walking tours my feet can manage. I landed on this round-up of the best carry-on travel backpacks and immediately started a mental shopping list. My personal fave was the Dagne Dover option, but I’d also like to add this Frye backpack to the mix. Super cute and on sale? Yes please. (PS, send me all of your Boston/Martha’s Vineyard recs!)
What I’m Baking:
Have you ever had a Queen Victoria cake? It’s a classic English sponge cake featuring fluffy vanilla layers that sandwich both a jam filling and whipped cream. I first tried a rendition of this treat at a London Starbucks back in 2010 and hilariously thought it was a Starbucks specialty. Needless to say, I was really disappointed when I got back to the States and couldn’t find the dessert at any of my local coffee shops. In the time since, I’ve seen renditions of the Victoria sandwich cake in various cookbooks and knew a decidedly British treat needed a fancy pants update for all my pinkies-out teas, parties, and events. These mini Victoria cakes are the end result, and they’re so deliciously cute that you will love them too.
To make the tiny treats, we start with the cakes. Although traditional Victoria cakes use self-rising flour, I decided to rely on regular all-purpose flour and added leavening. The batter comes together quickly and is baked in a mini cake pan. Here, I opted to use a mini cheesecake pan like this one, but you can easily sub in a mini cupcake or muffin pan instead. Bake the cakes until a toothpick inserted comes out clean and then allow to cool completely.
Assembling the Cakes
When you’re ready to assemble your mini Victoria cakes, whip up a stable cream made with heavy whipping cream, cream cheese and powdered sugar. The mixture should be thick enough to stand up on the end of a spoon but still light and fluffy. Use a paring knife the cut the middle of your mini cakes out and pipe in some prepared or store-bought strawberry jam. Top with dollops of the cream and garnish with berries, cutie sprinkles, or whatever else makes you feel like a Queen. Serve immediately or store covered in the fridge until about 20 minutes prior to serving.
These mini Victoria cakes make an excellent finger dessert or pickup treat for evening affairs and brunch hour teas. I’m sharing them with you today thanks to my friends at Kerrygold. Their butter is the perfect addition to these little cakes and flavors each one like a dream. Anytime there are few ingredients involved in a recipe, you want to make sure that you’re choosing flavorful, quality ingredients. I always count on Kerrygold to get the job done. Pick up a few blocks of Kerrygold butter and give these mini Victoria cakes a try! They’re a surefire way to put some sass into your midweek routine. Happy Wednesday and happy baking!
If you like these mini Victoria cakes you should try:
Mini Victoria Cakes
These mini Victoria cakes are a cute little rendition of the classic Bristish sponge cake.
- Prep Time: 30
- Cook Time: 120
- Total Time: 2 hours 30 minutes
- Yield: 24
- Category: Dessert
For the cakes:
- 1 cup (230 gm) unsalted butter, at room temperature
- 1 cup (200 gm) sugar
- 4 large eggs, at room temperature
- 1–1/2 teaspoons vanilla extract
- 2 cups (270 gm) cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the filling and whipped topping:
- ½ cup strawberry jam or preserves
- 6 ounces cream cheese, at cool room temperature
- ¾ cup (150 gm) sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–1/2 cups (360 gm) heavy whipping cream
- Fresh strawberries, quartered for garnish
To make the cakes:
- Preheat the oven (325 for dark pans and 350 for light pans). In a large bowl or the bowl of a stand mixer cream the butter and sugar together on medium speed until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing after each addition to incorporate. Add the vanilla. Stir in the dry ingredients just until combined and fold in any unincorporated bits. Lightly grease mini muffin or cheesecake tins and fill each cup 2/3 of the way with batter. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow to cool slightly in the pan and then carefully remove each cake to cool completely.
- When ready to frost and serve, use a paring knife to core out the center of each cake. Fill a piping bag with the jam and pipe jam into the center of each cake. Set aside while you prepare your topping.
- In a large bowl, use a hand mixer to cream together the cream cheese and sugar until smooth. Add the extract and salt. Slowly drizzle the cream into the bowl while the mixer is on and whip until stiff peaks form. Fill a piping bag with the topping and pipe on top of each cake, covering the jam filling completely. Top with quartered strawberries just before serving. Enjoy at a cool room temperature but store in the fridge.