I had a container of buttermilk to use up and no butter in the house, so I ended up making a double batch of the Miette Tomboy cake.  I did the 6” round, and then made mini-cakes with the remainder.  Here is one of the mini-bundt style cakes with the super-crazy cream cheese buttercream I made (that’s another post).  I also made some mini-tart cakes…I filled 4” tart pans half full with the batter.  All turned out lovely.  I was thinking the tartlet-cakes could be stacked and would have a frilly-edge for a mini-two person layer cake.  It’s a great recipe that is dense, moist, chocolaty and because of the buttermilk, not lacking in flavour.

Wow, Sherrie, that is exceedingly cute. Your crazy buttercream has a beautiful color, and it looks like it pipes wonderfully!!  Very beautiful.  FWIW, you can freeze buttermilk.  I freeze it and put a piece of scotch tape on the container and write on the tape the weight of the contents so I know for next time I"m baking.  Was that way too “Hints from Heloise”?

Thanks for the suggestion, Anne.  I do sometimes freeze it, but my hubby thinks I use the freezer like a “time machine” and I’ve been trying to avoid putting much in there as of late.  Hints from Heloise or “Advice from Anne” is always welcome!

Very cute! I do like that cake recipe very much…..

Totally adorable with a great crumb! Is this the recipe in RHC?

Thanks FG and Sophia!  Yes it’s in RHC, it’s the Miette Tomboy ... I baked most of the cakes to 195F.  Not an overly sweet cake and soft since it’s oil based.  It’s one of my favourite cakes from the book…although I think I’d like to try a different frosting other than Mouselline.  White chocolate is very nice with it, though.  It would be great with whipped cream or a fruit cloud cream, too.  Light whipped ganache may be yummy too.  The possibilites.

Oil based? I didn’t realize that. I have to try it.

It is really yummy looking!

How cute!  I agree, your crazy buttercream looks great.

“Advice from Anne”- love it

Very nice and cute That cake looks elegant