Skip Nav
Valentine's Day
3 Tips That Will Transform the Way You Make Chocolate-Covered Strawberries
Food News
The Cinnamon Roll Doughnut Just One-Upped the Cronut
Fast and Easy
10 Super Quick Breakfasts You Can Whip Up at the Office

Summer Reading: Small-Batch Baking

Have you ever desired to bake some lovely homemade treats, only you didn't because you only wanted a few bites of cake, or few cookies. Didn't you wish there was a way to bake exactly what you wanted? Well, author Debby Maugans Nakos knows exactly how you feel. That's why she's created Small-Batch Baking, an entire cookbook full of recipes that yield just enough for one or two servings. She's even come up with an ingenious way to bake a two layer cake using clean cans. While I love the concept in theory, I did have a problem with the use of egg substitute. Everything is measured out exactly, that you're often measuring out 1/2 of an egg, etc. Also, some of the editing is a little sloppy - ingredients listed on the same line instead of separate ones. I've used a few of the cookie recipes, but found the flavors to be so-so, I'd rather make a large batch of my favorite dough and freeze the rest to bake for later. However, the cake recipes are quite ingenious as sometimes you do just need a little cake. If you've ever wanted just one or two bites of something, then it's definitely worth checking out.

For the recipe to Debby's mini chocolate cake,

Chocolate Birthday Cake with Double Chocolate Sour Cream Frosting
From Small-Batch Baking by Debby Maugans Nakos

Unsalted butter, at room temperature, for greasing the cans

1/4 cup plus 2 tablespoons all-purpose flour, plus more for flouring the cans
3 tablespoons buttermilk
Yolk of 1 large egg
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted and cooled
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
Double Chocolate Sour Cream Frosting (recipe follows)

PANS REQUIRED:
Two 14- or 14.5-ounce cans
1 baking sheet

  1. Place a rack in the center of the oven and preheat the oven to 325F.
  2. Grease the insides of the cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.
  3. Combine the buttermilk, egg yolk, and vanilla in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
  4. Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
  5. Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
  6. Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can and invert them to release the cakes. Turn the cakes upright and let them cool completely on the rack.
  7. To frost the cakes, cut each cake in half horizontally. Spread a layer of Double Chocolate Sour Cream Frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting. (The cakes can be stored in an airtight container in the refrigerator for up to 1 day. Let them stand at room temperature for 2 hours before serving.)

Double Chocolate Sour Cream Frosting (makes 1 cup)

6 ounces milk chocolate, finely chopped (about 1 cup)
3 ounces bittersweet or semisweet chocolate, finely chopped (about 1/2 cup)
1/4 cup plus 3 tablespoons sour cream, at room temperture
1/2 teaspoon pure vanilla extract
Pinch of salt

  1. Place both chocolates in the top of a double boiler set over simmering water, and heat, stirring occasionally, until they melt. (Or place the chocolates in a medium- size microwave-safe bowl and microwave on high power until glossy, 2 to 2 1/2 minutes, rotating the bowl after 1 1/2 minutes.)
  2. Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well. Let the frosting cool to room temperature, stirring it occasionally. When it is cool, it should be thick enough to spread. (If not, refrigerate for a few minutes to thicken.) Use immediately.
Around The Web
Rosemary Bourbon Sour Recipe
Brazilian Cheese Bread Pao de Queijo Recipe
Banana-Oat Blender Pancakes
Harry Potter and the Cursed Child Book News
Books Like Fifty Shades of Grey
Easy Margarita Recipes
Book Wedding Ideas

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
mrsyuen mrsyuen 8 years
I might actually get this book, I know I'll eat whatever is in front of me if I make a lot of it
tralalala tralalala 8 years
I think this would be great for me...I know if I have a full cake in the house, I'll keep eating it haha, so I've been trying to find more single serve recipes
tralalala tralalala 8 years
I think this would be great for me...I know if I have a full cake in the house, I'll keep eating it haha, so I've been trying to find more single serve recipes
bobcatsteph3 bobcatsteph3 8 years
I thought I would like and use this book much more than I have, sometimes I guess 2 mini pies/cakes/cookies are fine, but I agree with the others in enjoying leftovers! I do like that it's a way to look at scaled down baking recipes and baking times, which is pretty hard to take any regular size recipe and scale it due to the science of baking. Because normally what I end up doing is making average size pie, and using leftover dough to make mini pies/tarts from this book. Also I do love mini, so have plenty of mini pans, which I'm glad to have because while it sounds like a good idea, I just don't think I could bake in cans like she suggests!
bobcatsteph3 bobcatsteph3 8 years
I thought I would like and use this book much more than I have, sometimes I guess 2 mini pies/cakes/cookies are fine, but I agree with the others in enjoying leftovers! I do like that it's a way to look at scaled down baking recipes and baking times, which is pretty hard to take any regular size recipe and scale it due to the science of baking. Because normally what I end up doing is making average size pie, and using leftover dough to make mini pies/tarts from this book.Also I do love mini, so have plenty of mini pans, which I'm glad to have because while it sounds like a good idea, I just don't think I could bake in cans like she suggests!
ccy ccy 8 years
I have this book too and I think it's great! I usually do a couple of the recipies at the same time 'cause i hate the thought of only using 2 tbsp of egg. Too much waste!
beingtazim beingtazim 8 years
hmm. i always want to make MORE stuff. :0
darkbeauty darkbeauty 8 years
I have this book and it's great! It's a way to ensure I don't end up eating a dozen cookies without thinking. :P
ReverendZelda ReverendZelda 8 years
I just ordered this book! I never bake anymore because I hate food going to waste. I've been scaling down other recipes, but with baking I'm not as eager to wing it.
ALSW ALSW 8 years
I'm with Lala - I like the leftovers throughout the week. Plus, poor editing drives me crazy!
radarkitty radarkitty 8 years
Finally! I will be looking into this book soon!
LaLaLaurie06 LaLaLaurie06 8 years
I can see where this book would come in handy. I'm not sure if I'll get it or not. I'd rather have the left-overs for snacks and desserts throughout the week!
llendril llendril 8 years
i have this book and i love it! not to mention it's also fun to have mini loaf pans, mini tart pans, etc. on hand.the blueberry granola whole wheat muffins in this book are delicious.
llendril llendril 8 years
i have this book and i love it! not to mention it's also fun to have mini loaf pans, mini tart pans, etc. on hand. the blueberry granola whole wheat muffins in this book are delicious.
Latest Food
X