About a month ago I got my hands on the new Martha Stewart Wedding Book that is filled to the brim with gorgeous photos, recipes, and techniques. This book is a definite buy for anyone who is into cakes, party planning, or weddings. I would highly recommend it! One of the photos in the book caught my attention because it was so adorably cute, and yet seemed easy at the same time…it was the mini brownie wedding cakes. Martha did a variety of designs on her brownie wedding cakes, so be sure to check the photos out in the book, but since I have been crunched for time lately I went with my favorite look and called it a day. These would make great wedding favors or a yummy bridal shower dessert…you could even ditch the wedding idea and throw a candle on top and use them as mini birthday cakes; the ideas are endless. Anyways, I hope you try these at home because they really are a ton of fun and are definitely worth the little time and effort you put into them.
I tried out a new brownie recipe (Double Chocolate Mocha Brownies to be exact) that I found from epicurious.com and I actually got really good reviews from my taste testers (aka my family & friends), so I would recommend trying it if you get a chance. My friend said that she loved that there was chocolate chips still in the brownie…just a side note, I used mini chocolate chips instead of regular size ones since I thought they would cut better with my cookie cutters. I also baked the brownies in a slightly large pan than they recommended…a half sheet pan to be exact, although it didn’t really make too much of a difference…they would’ve been thin brownies either way. So the first step is to bake your brownies and let them cool. Once they are cool, you can cut out your desired shapes. As you can see from my photos, my brownies were a little thin, so I stacked two of the same size brownie circles on top of each other and sort of smushed them together. You can play around with the exact size dimensions to make YOUR perfect brownie cake.
Once each round has been formed you need to lightly brush the cut edges with water. Then dip the brownie rounds in sanding sugar. After the rounds have been rolled in sanding sugar you can add a small filling, frosting, or just a tiny dab of plain corn syrup to the center of the rounds so that they stick when you stack them on top of each other. Note: make sure the side that was on the bottom during baking is now on top, since it is much smoother than the other side and will make your brownie cakes look crisp and clean. Now your brownie cake is technically done, but you can add other details to it if you want. I piped on small dots of royal icing and added dragees on top so that they made a monogram, but try anything and have some fun with it!
You can package the mini brownie cakes in these plastic boxes from Garnish and they would be perfect for a gift. I also added a color cupcake liner at the bottom of the box to make the cake look even more cute. Hope you are inspired to try Martha’s idea like I was!