Mini Flower Cakes
These Mini Flower Cakes are fit for a fairy! This recipe is a guide to turning any cake you prefer (I usually just use a box mix) into adorable, whimsical miniature cakes. These are a really fun single-serving alternative to cupcakes!
Mini flower cakes
Makes about 7 (2-inch) mini cakes
Ingredients:
1 box mix cake (plus the additional ingredients needed to make the cake) **See note below
1 standard batch buttercream frosting (this recipe from Preppy Kitchen is my favorite)
2 cups fresh berries (I used strawberries, blueberries, or blackberries)
Thyme and edible flowers for garnish
supplies:
9 x 13 inch baking tray
2 inch round cookie or biscuit cutter
Icing spatula or piping bag
To make:
Bake the box cake in a 9 x 13 inch baking tray according to the package directions. Remove from the pan and set aside to cool completely.
Use a 2-inch round cookie cutter to cut the sheet cake into circles. Try to keep the circles tight and close together to use as much of the cake as possible. For reference, I cut my cake into 14 circles.
Arrange half of the cakes on a serving tray and use a spatula or piping bag to spread an even layer of frosting onto the top. Add a few berries, then top each cake with another circle. Add another layer of frosting onto the top.
Decorate the top of each cake with berries, edible flowers, and thyme for garnish.
** Note: Several years ago, I learned a wonderful cake-baking hack online that I’ve followed ever since! To elevate a regular box mix cake, follow the instructions on the back but swap the oil for equal parts melted butter and the water for equal parts milk. I find that this results in a denser, richer (and in my opinion, much more delicious!) cake.