Double Vanilla Snack Cakes

Directions

1. Heat the oven to 350°F/175°C with an oven rack in the center. Grease and flour a 9x9-inch/23x23-cm pan.
2. Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
3. Add the eggs gradually, scraping well after they are incorporated. Add the vanilla and mix to combine.
4. In a medium bowl, whisk the flour, baking powder, and salt. Add half of the dry ingredients to the mixer and mix on low speed to combine, 1 to 2 minutes. In a liquid measuring cup, whisk the milk and water to combine. Add half of the milk and water; mix to combine, 1 minute more. Repeat this process, mixing until the ingredients are combined and the batter is smooth.
5. Pour the batter into the prepared pan, and bake until a toothpick in the center comes out clean, 35 to 45 minutes. The cake will not spring back when you touch it in the middle, but that’s ok! Cool the cake for 10 to 15 minutes inside the pan, then invert onto a cooling rack and cool completely.
6. While the cake cools, make the frosting. In the bowl of an electric mixer fitted with the whisk attachment, whip the butter on medium-high speed for 7 minutes, until very light and fluffy. With the mixer running on medium-high speed, add the sweetened condensed milk in a slow, steady stream. Continue to whip until fully incorporated, then scrape the sides and base of the bowl well. Add the vanilla paste, and mix for 1 minute more. Transfer the mixture to a piping bag with a ½ inch/12 mm opening cut from the tip.
7. When the cake is cool, cut it in half horizontally with a serrated knife into two even layers. Separate the layers, and pipe an even layer of frosting on top of the bottom layer. Use a small offset spatula to spread the cream into an even layer, then press the top cake layer on top.
8. Pipe the remaining frosting onto the surface of the cake, then use a small offset spatula to spread the frosting into an even layer on top of the cake (use this as an opportunity to help even out any ripples or marks in the surface of the cake to make a flat, even surface). Refrigerate or freeze the cake until it is thoroughly chilled, at least 30 minutes—the colder the cake is, the easier and cleaner it will cut!
9. While the cake chills, make the poured fondant: Fill a medium pot with about 2 inches/5 cm of water and bring to a simmer over medium-low heat. In a medium, heat-safe bowl, whisk the powdered sugar, corn syrup, water, vanilla paste (if using), and vanilla extract to combine. Place the bowl over the pot of water and heat, stirring occasionally, until the mixture is smooth and homogenous. You want the icing to be fluid, but not too warm – if you have a thermometer, make sure it doesn’t go over 100°F/38°C. Let cool to room temperature.
10. When the cake is chilled, cut the edges off to create flat edges (about ¼ inch/6 mm off of each side). Then use a sharp knife to cut the cakes into 8 to 12 even pieces.
11. Transfer the cut petit fours to a cooling rack on a parchment-lined baking sheet. Use a ladle to pour icing over each cake. The icing should easily fall down the sides of the cake. If the icing seems too thin, it may be too hot—let it cool for a few minutes at room temperature. If the icing gets too thick, you can re-warm it slightly. You can reuse the icing that falls onto the baking sheet, just lift up the parchment and squeeze it back into the bowl and keep glazing until all of the cakes are covered.
12. Garnish the cakes, if desired, and let sit for at least 30 minutes until the icing is set before serving.