A scientist often runs into problems that need to be solved. Problems like ‘why are these cakes so delicious?’. Then the scientist runs some experiments to find a fix (as they say in scientist-speak). A problem this scientist recently ran into is that there was a promise made to bring tiny homemade snacks. ‘Great idea!’ is what this scientist thought. ‘Tiny cakes would be great!’, this scientist thought. But then the realization hit: how do you make tiny cakes that are smaller than regular cupcakes? This article tells this scientist’s journey to create the perfect (well, they were pretty good at least) tiny cakes.
The creation of the paper lining
First step is to find tiny baking tins. This scientist searched through all the kitchen cabinets and came back with a positive result. Next step is to realize you don’t have any cupcake liners that are small enough to fit into these tiny baking tins. This is where the problem solving starts. You create your own lining from parchment paper!
From left to right: cut the paper into squares and then push them into your shapes. It really couldn’t be any easier. This is how the wheel was invented, right? To cure bacteria? #history.
The result: Twelve nicely lined baking tins!
The creation of the cake
Next step is to make a cake like you normally make a cake: Equal amounts of flour, butter, sugar and eggs make for the best cakes, really. You can add some yoghurt when you’re short on eggs (like this scientist did) and maybe add some milk to the batter as well.
Start with butter and sugar. Mix until super soft and delicious. (Try to not eat all of it, your tummy will not be amused.)
Add the eggs one at a time. (This is all pretty easy, right?)
Measure out flour with a tiny bit of salt and some vanilla sugar. Add it to the wet ingredients.
Mix some more and you get a nice and fluffy batter. Now you can put this in the oven and be done with it, but this scientist wanted to add some more ingredients to it.
Like fruits! You’ve got to keep things healthy after all. (These are quince
.) Chop them up and add them to the batter.
Really, you don’t need any instructions for this.
Put them in the oven at like 175°C for about 20 minutes. Stick a skewer in it at the end to see if it’s dry on the inside.
Done! You made tiny cakes!