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Spring Pearls Mini Tier Cake

There’s no reason why small cakes can’t get the showstopper treatment, and this bijou bake, made in our 3-Tier Mini Cake Pan Set, is petite, perfectly formed and dotted with edible ‘pearls’ for a fabulous finish!

INGREDIENTS

For the cake

  • 75g butter, softened
  • 90g granulated sugar
  • 10g dark soft brown sugar
  • 4 eggs, beaten
  • 130g self-raising flower

To decorate

INSTRUCTIONS

  1. Preheat the oven to 150°C/Gas 2. Grease and flour the 3-Tier Mini Cake Pan Set.
  2. Cream the butter and sugars together until light and fluffy, then add the eggs, one at a time, beating the mixture between each addition. Fold in the flour and mix until combined. Transfer the mixture into the prepared tins, and place into the oven: because the tins are different sizes, there will be a difference between baking times; the small cake will take approx. 20 minutes, the medium approx. 35 minutes, and the large cake about 45-50 minutes. To test whether they are done, insert a skewer into the middle of the cake – if it comes out clean the cakes are ready. Turn out the cakes onto a cooling rack and allow to cool fully before decorating.
  3. Using a palette knife, smoothly spread frosting on the top and sides of the largest cake, then place it on a cake board or stand. Spread the frosting on the tops and sides of the remaining tiers, stacking them up as you go. Make sure the finish is completely smooth.
  4. While the frosting is still sticky, place the Scrumptious Sprinkles Spring Pearls onto the cake, working from the bottom to the top.
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