Beet cake

Assemble these supplies:

1 1/2 cups beets, cooked and mash-ed and put through sieve and measured
3 eggs
1 cup salad oil
1 1/2 cups sugar
1 3/4 cups flour
2 squares melted chocolate
1 1/2 teaspoons soda
1/4 teaspoon salt
1/4 tablespoon vanilla


Cream cheese frosting 


1/2 cup (115 grams) cream cheese, room temperature
2 cups (250 grams) powdered sugar
1/2 cup (115 grams) unsalted butter, room temperature
1/2 tsp vanilla extract
1 teeny-tiny pinch citric acid (or 1/4 tsp lemon juice)
1–2 tbsp milk


Steps in preparation:

1.Preheat the oven to 350°F. Prepare a 10x15-inch rimmed sheet pan by greasing it and lining the bottom with parchment paper. Set it aside for later.
2.In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set it aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars until they are well combined on medium-low.
4.Add the eggs, one at a time, beating well between each addition, and scraping down the sides of the bowl as needed.
5.Add the vanilla and beat again.
6.With the mixer on low, add the flour mixture alternately with the buttermilk and the grated beets. Continue mixing and scraping down the bowl until the batter is well mixed.
7.Spread the batter in the prepared pan and bake it for about 40 minutes or until a cake tester poked through the center of the cake comes out clean. The cake will begin to pull away from the sides of the pan when it is done.
8.Let the cake cool completely before proceeding.

To make the cream cheese frosting

9.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until it is light and fluffy.
10.With the mixer on low, add the other ingredients, except the milk. Increase the mixer speed to medium-high and continue beating. Thin the frosting out with 1–2 tbsp of milk, as needed, to achieve the desired consistency.

To assemble

11.With a 3.5-inch cake ring or round cookie butter, cut out 8 circles of cake.
12.For each mini cake, rim the cake ring with an 11x4 inch strip of acetate. Secure the ends of acetate ends with a small piece of tape. Place the lined ring on a baking sheet lined with parchment (make sure the sheet fits in the freezer!).
13.Begin building the mini cake by placing one layer of cake at the bottom of the acetate-lined ring. Gently press it down so that it is even. Top with a tablespoon or so of frosting, spread evenly, then another round of cake (pressed down gently) and then another tablespoon of frosting. If you only have one cake ring (like me). Gently pull up the cake ring and repeat the building process.
14.Place the baking sheet with the cakes in the freezer and freeze them overnight or until about 3 or 4 hours before you are ready to serve them. Carefully peel off the acetate strips and let the cakes defrost in the fridge until you are ready to serve them.