White Almond Sour Cream Mini Cakes Directions

Preheat oven to 325°F (163°C).

Grease and flour your mini cake tins (or use baking spray with flour).

Fill each pan about ¾ full (~49–50 g if using 5 oz tins).

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then remove to wire racks to cool completely before

frosting.

White Almond Sour Cream Sheet Cake Directions

Preheat oven to 325°F (163°C).

Grease and flour a 9x13-inch pan (or line with parchment).

Pour batter into the prepared pan and spread evenly.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack before frosting.

Icing Instructions

In a large bowl, beat butter and shortening together until smooth and creamy (about 2 minutes).

Gradually add powdered sugar, one cup at a time, mixing on low until incorporated.

Add vanilla, almond extract, and salt.

Slowly add heavy cream, a little at a time, until frosting is fluffy and smooth. Beat on

medium-high for 3–5 minutes.

If too stiff → add more cream. If too soft → add more powdered sugar.