Mini Cakes for Occasions

Set the rack in the middle of the oven and preheat the oven to 180°C.

Prepare small mini cupcake molds and line the cups with paper liners.

For the cake mix, sift the flour, baking powder, and salt on a piece of parchment paper.

In the mixer bowl, place the butter and sugar, attach the paddle attachment, and run the mixer on medium speed for 3 minutes.

Add one egg and run on medium speed until fully incorporated, then add the second egg and do the same, followed by the vanilla.

Add the flour mixture alternately with the milk, running the mixer on low speed for a few seconds then on medium speed for one minute.

Distribute the cake batter into the cups, filling them two-thirds full.

Bake the cakes for 15 minutes and test doneness with a wooden toothpick; it should come out clean.

Remove from oven, place molds on a wire rack, let cool completely, remove cakes from paper liners, and place on wire rack over a tray or parchment paper.

For the sauce, in a deep bowl, place sugar, almond extract, and half the milk; stir with a wide plastic spoon until sugar dissolves and forms a smooth sauce, adding more milk if too thick; divide half the sauce into deep plates and add food coloring drops as desired.

Dip each cake piece in the white sauce to cover the bottom and sides, place on rack, and let dry completely.

In decorating bags, place the colored sauce, cut a small tip, and pipe the colored sauce over the sauce-covered cakes.

Let the mini gateau on the rack until the sauce dries completely then serve.