(Wendy Maeda/Globe Staff)
Makes 16 to 18
These won second place at the 4th annual Farm Field Day at Volante Farms in Needham. Contestant Michaela Gold, 14, based the cake on a recipe she found on allrecipes.com, and added her own cream and fruit garnish.
CAKE
| Butter (for the pans) | |
| 2 1/3 | cups flour |
| 1 | tablespoon baking powder |
| 3/4 | teaspoon salt |
| 1 1/2 | cups granulated sugar |
| 1/2 | cup oil |
| 2 | eggs |
| 1 1/2 | cups skim milk |
| 1 | teaspoon vanilla extract |
1. Set the oven at 325 degrees. Butter 16 or 18 small tart pans.
2. In a bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk to blend them.
3. In an electric mixer, combine the oil, eggs, milk, and vanilla. Beat at low speed for 1 minute to mix them well.
4. Add the flour mixture and beat at high speed for 2 minutes, scraping down the sides of the bowl. Divide the batter among the pans. Set them on a rimmed baking sheet.
5. Bake for 15 to 20 minutes until cakes are cooked through and golden at the edges. Transfer to a rack to cool slightly. Remove from the pans and let the cakes cool completely.
CREAM
| 1/2 | cup heavy cream |
| 1/2 | teaspoon vanilla extract |
| 1 | cup confectioners’ sugar |
| 1 | teaspoon cornstarch |
1. In a bowl, combine the cream and vanilla. Add confectioners’ sugar and stir until thoroughly combined.
2. Add cornstarch, stir well, and set aside for 2 minutes.
FRUIT
| 2 | kiwi, peeled and thinly sliced |
| 16 | to 18 strawberries, hulled and halved |
| 8 | to 9 seedless grapes, halved |
| About 1/2 cup blueberries |
1. Arrange the little cakes on a platter. Set 1 slice kiwi, 1 strawberry, 1 grape half, and a few blueberries on each one in a pattern. Drizzle with vanilla cream. Adapted from Michaela Gold 
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