Mini Mango Charlotte

In my previous post, I shared the making of my Mango Charlotte Cake and I am thrilled to receive much likes and compliments from some of you! It was definitely encouraging. Thanks so much! And as mentioned previously, I would like to share with you in this subsequent post on how I'd transformed my leftover ingredients after decorating my whole cake. ^_^

I got to admit that on a few occasions of my whole cakes-making, I ended up discarding those leftover cream frosting I'd kept in the fridge for days. For the other leftover ingredients such as fruits if I'm using, and in this case there were also my homemade ladyfingers (sponge biscuits), I would have simply stuff them down my stomach without much thought. 

But the thought of making cute little versions of my mango charlotte cake came into picture, and the idea of using those extra sponge biscuits as the cake layers quickly came up as I was snacking them away. So here's my Mini Mango Charlotte made out of those leftover homemade ladyfingers, cream frosting and fruits!

Mini Mango Charlotte

With that, I got myself an extra serving of this pretty little dessert to savour, and the best of all, no ingredients were wasted! And in fact for those of you who dread making whole cakes or baking cakes in general, this may be one brilliant idea of a homemade dessert to serve to your guests! 

Mini Mango Charlotte

The Dream Baker's Creation

Ingredients Required - leftover from the making of my Mango Charlotte Cake

Homemade Ladyfingers (Sponge biscuits)

Mango whipped cream frosting

Fruits, as desired

The above ingredients were leftover from the making of my Mango Charlotte Cake in my previous blog post. If you are intending to create this dessert from scratch, do click on the individual links above for each of the recipes. 

Preparation Steps

1. Using a small foil pan as the support structure, place a sheet of parchment paper extending from the sides and lay two sponge biscuits down to form the base layer. The parchment paper is meant for the ease of lifting the mini charlotte cake after they have been assembled. Instead of a small foil pan, you can simply use any small container. Noticed that the rounded ends of the ladyfingers have been trimmed so that they can be aligned to form a square edge (don't worry, those rounded ends that were trimmed went into my stomach!). Meanwhile, do take note that when trimming the round ends of the ladyfingers, maintain a length that is about 3 times its width. This is to ensure that the upright ladyfingers to be formed around the mini cake fit just nicely (refer to Step 6).  
2. Spread an even layer of cream frosting, as desired, on top of the sponge biscuits.


3. Arrange the sliced mangoes on top of the cream frosting and spread another layer of cream frosting on top of the fruits.
Top the layer with two more sponge biscuits and repeat steps 2 and 3.


4. Finally, place two sponge biscuits over the second layer of fruits, lift the entire mini charlotte out of the foil pan and frost the sides and top of the cake with cream frosting. Transfer to a serving plate.
5. Cut the remaining sponge biscuits of equal height and place them upright against and around the sides of the cake.


6. Gently tie a pretty ribbon around the cake. Be careful not to pull the ribbon too tight to prevent squashing the ladyfingers.
7. Fill the top of the cake with the remaining fruits. Allow the mini charlotte cake to chill in the fridge for at least half an hour before serving.

I am so in love with this cute little individual portioned dessert! I hope you'd agree with me that this is just so pretty and appetising! *_* 

Do you want a bite too? ^_^

I am sharing this post with Treat Petite (June 2015 theme: Let's Get Fruity) hosted by Kat of The Baking Explorer and Stuart of Cakeyboi.

I am also sharing this post with Bake of the Week organised by Helen & gang of Casa Costello.

And for the first time, I am sharing this post with blog event, No Waste Food Challenge organised and hosted by Elizabeth of Elizabeth's Kitchen Diary. No more throwing away of leftover cream frosting!

Dare to dream.

The Dream Baker