Mini Layer Cakes with Sugar Flowers and Gold Leaf Recipe
Elegant mini cakes in pastel tones, adorned with handmade sugar flowers and delicate gold leaf—straight from a Rococo dream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Rococo
- Diet: Vegetarian
Ingredients
Scale
Vanilla Cake Batter:
- 1½ cups
Pastel Gel Food Colors:
- Assorted
Buttercream Frosting (Tinted Pastel):
- 1 cup
Edible Gold Leaf:
- As needed
Sugar Flowers or Piped Florals:
- As needed
Instructions
- Divide and Tint Batter: Divide batter into 3–4 ramekins, tint each with pastel gel food colors. Bake and cool.
- Layer Cakes: Sandwich layers with tinted buttercream frosting. Smooth-coat the exterior.
- Decorate: Adorn with sugar flowers and a delicate touch of edible gold leaf.
- Plate: Present each cake on small white dishes atop a clean marble surface.
Nutrition
- Serving Size: 1 mini cake
- Calories: 220 kcal
- Sugar: Varies based on decorations
- Sodium: Varies based on ingredients
- Fat: Varies based on ingredients
- Saturated Fat: Varies based on ingredients
- Unsaturated Fat: Varies based on ingredients
- Trans Fat: Varies based on ingredients
- Carbohydrates: Varies based on ingredients
- Fiber: Varies based on ingredients
- Protein: Varies based on ingredients
- Cholesterol: Varies based on ingredients
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