Baked: Mini Cakes
These mini cakes are so lovely and they’re perfect for entertaining! Each is only 2″ tall, but is layered with bright Spring-colored cake and a beautiful icing rose to add a fanciful touch. Personally, I think mini cakes are a much more beautiful and elegant alternative to cake pops or cupcakes. Just looking at the ones in my fridge makes me want to throw a tea party! Click “Continue Reading” for the tutorial.
Materials Needed (for 4 mini cakes):
- Vanilla cake mix (of your preference)
- 3 different icing colors
- Buttercream frosting (recipe HERE via Magnolia’s Bakery)
- Small circle cookie cutter
- 6″ round cake tin(s)
- Optional: Icing tips (for roses, I used the Wilton icing tip #104), Candy topper
1. First, make your cake mix. I know a lot of people have their own preference when it comes to cake mix, so decided to forego directions with this. Once your cake mix is ready, divide it into 3 bowls. Now, select three icing colors of your choice. For my mini cakes I used Wilton’s Willow Green, Ivory, and Cornflower Blue. Using a toothpick, add a tiny bit of each icing color (separately) to the 3 separate bowls. Stir to mix. Now, you should have 3 bowls with 3 different color batters. Pour each batter color into a 6″ round cake pan and bake. Note: If you don’t have 3 pans, no worries, just do 1 at a time.
2. Once the cakes are cool, use a small circle cookie cutter to cut out individual circles. You should be able to get 4 circles from each cake. Now, arrange 1 of each color in your preferred order to see what looks best for each cake. Once you like your color order, on to the frosting!
3. Using your buttercream frosting, pipe a bit of frosting in between your 3 cake layers. Add a swirl of the buttercream to the top to finish. As you’ll see in the first picture, I also added a candy wafer for the cakes I left unfrosted. If you want the inside colors to be the focus, take a seat and admire your mini beauty!
4. If you want to frost the exterior of your cakes, you’ll have to do a couple of crumb layers (w/ set time in between each layer). Once your crumb layers are finished, add a final (very smooth) layer. For this, it’s best to use a small icing spatula and let it sit in warm water for a bit before use. For additional decor, I also tinted some of the buttercream to the Ivory color and piped lines down my cakes. For the icing roses, I am in no way detail-oriented enough to explain this part. Sorry – believe me, it’s for the best! As I have said before, watch YouTube tutorials on this – there are some great teachers on there! The Wilton YT channel has a lot of very helpful videos. And with a little bit of practice, you’ll be making icing roses in no time!
Look how pretty they are, I’d definitely urge you to take the time to teach yourself icing roses. I can’t event count how many cakes these pretty little roses have come in handy for!