Mini tiered cakes

Mini tiered cakes

By
From
Bake and Decorate
Makes
8
Photographer
Laura Edwards

A recipe made in cupcake, fairy cake and tiny petit four cases and stacked up high; tiered cakes don’t need to be kept for weddings! Th is recipe is very versatile: try it with family chocolate cake; Victoria sponge; very lemony crunch cake or orange drizzle cake.

Ingredients

Quantity Ingredient
1 Carrot-pecan cake with maple syrup and orange buttercream, batter only; omit frosting
400g white sugarpaste
1 pot violet food colour paste
8 fairy cake cases
8 cupcake cases
8 petit four cases
3 tablespoons apricot jam
icing sugar, to dust
3 sizes fluted round cutters, (this recipe uses 33 mm, 50 mm and 65 mm)
60g white royal icing
64 coloured dragees
112 tiny sugar flowers
160cm 5 mm-wide ribbon
240cm 5 mm-wide contrasting ribbon
240cm 24 mm-wide ribbon

Method

  1. Colour the sugarpaste using a very little of the food colour paste. Seal in a polythene bag at room temperature until ready to use.
  2. Preheat the oven to 160ºC. Place the fairy cake and cupcake cases in the appropriate baking tins, and the petit four cases in a small holed baking tray if you have one (if you don’t, just place them on a baking sheet, though be prepared for them to be a little irregular in shape). Pour in the batter. Bake the tinies for approximately 15 minutes, the middle-sized for 20 minutes and the largest for 25–30 minutes, or until each springs back to the touch.
  3. Remove from the oven and cool on a wire rack. When cold, take each cake out of its paper case. Warm the apricot jam in a small pan, sieve and brush all over the top surfaces of the cakes. Roll out the sugarpaste on a work surface lightly dusted with icing sugar (dust your rolling pin too) to around 5 mm thick. Cut out 8 discs in each of the 3 sizes and place on top of the cakes. Place a dab of royal icing on a cupcake, put a fairy cake on top, add another dab of royal icing and top with a tiny cake. Repeat until you have made all 8 cakes.
  4. Decorate with 8 dragees on the top tier, 6 little sugar flowers around the middle tier and about 8 on the bottom, using the royal icing to adhere. Cut 8 x 20 cm strips of the thinnest ribbon for the top tier and simply cross over at the front, adhering with a little royal icing at the back. Repeat with the middle and bottom layers using roughly 30 cm strips of the contrasting 5 mm-wide and 24 mm-wide ribbon respectively. These cakes can be stored in an airtight container for up to 2 days; no longer, as they will dry out more quickly than usual because their paper cases have been removed.
Tags:
Baking
Cakes
decorating
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