Servings: 20 people
Calories: 350kcal
Cost: $30
Equipment
- Cake pans (8-inch and 6-inch)
- Offset spatula for frosting
- Piping bags and tips
- Cardboard rounds or non-slip mats
- Non-slip mat or cardboard rounds for stacking
Ingredients
- 2 batches favorite cake batter (vanilla, chocolate, or red velvet)
- 4 cups buttercream icing or fondant
- to taste Food coloring (optional)
- as desired Sprinkles or edible pearls
- 1 Non-slip mat or cardboard rounds for stacking
Instructions
- Bake two separate cake layers: one larger (8-inch) and one smaller (6-inch). Cool completely.
- Level the tops of both cakes using a serrated knife or cake leveler. Frost the bottom layer with buttercream and chill for 15 minutes for smooth edges.
- Place a cardboard round under the smaller top layer for stability, then center it on the bottom layer without using dowels.
- Decorate with buttercream or fondant, piping swirls or adding fondant flowers as desired.
Notes
Apply a thin "crumb coat" before the final layer of icing to keep crumbs from appearing in the frosting. Consider gluten-free or vegan variations by substituting ingredients. Store in the fridge covered loosely with plastic wrap to prevent drying; individual slices can be frozen for future enjoyment. Bring your cake to room temperature before serving for the best flavor and texture.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 25g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1mg
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