Cute, Quick, Cake Idea

DIY {No-Bake} “Pretty-in-a Pinch” Mini Cake

SUPPLIES NEEDED to recreate this mini 5″ Tomboy Cake

• 5-inch un-iced chocolate cake (with three pre-sliced layers)

• 1/2 pound of white buttercream frosting (approx. 1-2 cups)

• piping bag (or ziploc bag)

• large french pastry tip (although the book recommends a star tip)

• icing spatula

• mini cakestand

• food coloring gel (I used Americolor Electric Pink)

• your choice of a cake topper (I used a flower from Maisey’s Daiseys Little Shop)

STEP ONE – Place one un-iced cake layer onto cakestand

STEP TWO – Add two small drops of Americolor Gel Paste to white Buttercream frosting and stir until well blended. (see below)

STEP THREE – Prepare piping bag with french pastry tip and fill bag with pink icing.

STEP FOUR – After spreading a layer of frosting on first cake layer using your icing spatula, pipe a decorative edge of frosting around the edge of the first cake layer.

STEP FIVE – Place 2nd cake layer on top and repeat process until you have a total of three stacked cake layers.

STEP SIX – Take extra precaution on the final top cake layer when spreading the pink frosting. You don’t want any chocolate crumbs mixed in with the icing. (so make certain you add a good “blob” and spread carefully). Finish it off by piping a decorative edge of frosting around the cake.

STEP SEVEN – Add cake topper of your choice

I’ll admit that I’m no expert and that Miette’s version is absolutely more refined. However, you can’t beat the $5 dollars it cost to make it, the 15 minutes it took to assemble everything or the fact that the oven was never turned on. *wink* I like to call this cake “pretty in a pinch“…don’t you agree?

Photography: Pen N’ Paperflowers Studio & Design

via:hostessblog