The size of your silicone molds will determine the size of the square you cut from the cake. We are using 2” square silicone molds, so I am cutting my layered cake in 1-½” cubes. Using a metal ruler, I cut down one direction of the cake to make 1-½” strips, and then the other direction to make cubes. These cute Birthday Present Mini Cakes are decorated with fruit roll-up pom-poms on top to look like mini gifts! The perfect layer cake for your next birthday party, or any fun celebration. Optional: Next, as an added decoration, you will add some flash dust or edible glitterto the mini cake using a brush. This is totally optional, but it will give your decorated cakes a radiant sparkle detail!

Bake the cakes at 335ºF for 15 minutes, or until it is fully baked. While your cake is baking, you can prepare the easy buttercream frosting. If you share my love of color, whimsy, and fun cakes, don’t miss SugarHero favorites like my Spring in Bloom Cake, Rainbow Cake (with rainbow frosting!), and Striped Buttercream Balloon Cake. Decorating Cakes with Fruit Roll-Ups The great thing about these personalised birthday cakes is the surprise. As it doesn't require a signature, your postman can simply slip it through the letterbox with the rest of your mail. What a fantastic surprise for your recipient, as they will have no idea you have sent them a special personalised cake by post! They're also perfect for finding a lower cake price! Get your birthday cakes by post next day First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low. Ultimately, this step is optional. But, if you want really creamy frosting with no bubbles, then you don't want to skip this final step. Switch to a paddle attachment, and then mix the buttercream at low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles.Do the same thing to the other cake. Then, spread buttercream on one half of the cake, and then place the other half of the cake on top. Hot coffee (or hot water): The chocolate cake used to make this mini cake recipe calls for hot coffee. Hot coffee intensifies the flavor of the chocolate, and it doesn’t make the cake taste like coffee at all.

Turn the mixer down to low speed, and then add in the hot coffee and mix it in until it’s just combined. Place the mini cakes on a single serving board or a platter and finish decorating them with fondant. See my video for the full tutorial. Store them in the refrigerator to keep them cool while you work with your fondant. Don’t want to use my buttercream recipe? You can use American buttercream, Swiss meringue, or even French buttercream but stay away from cream cheese frosting or whipped cream because it will melt the fondant. The cake itself tastes amazing–it’s a lemon pound cake with freeze-dried raspberries. Using freeze-dried fruit provides great raspberry flavor, without making the cake soggy like fresh berries would. It’s layered with pistachio buttercream, then covered in vanilla buttercream on the outside. If you do not want to use coffee, you can substitute a dark beer like Guinness (heated) or just use hot water.

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