Here’s how to make mini cakes with homemade colored buttercream frosting. You can make six fun Easter Desserts with this mini cake recipe topped with mini layer cake decorations.
Course Dessert
Cuisine American
Keyword colored buttercream frosting, fun Easter desserts, How to make a mini layer cake, How to make mini cakes, mini cake recipe, mini layer cakes
Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake. Allow to cool.
To assemble + decorate
Use your cookie cutter to cut out 12 circles from your cake. Save the trims for later, as a snack!
Make your teal buttercream by beating 1 stick of butter, 2 cups icing sugar and 2 tbsp milk with an electric mixer. Once the buttercream is smooth, add teal gel food coloring and mix until completely tinted.
Scoop teal buttercream into a piping bag with a round piping tip, Wilton #10. Frost 6 of your mini cakes. Top with an unfrosted cake.
To make the green buttercream, beat ½ stick butter, 1 cup icing sugar, and 3 tbsp milk. Add green gel food coloring.
Scoop green buttercream into a piping bag with Wilton icing tip #233 attached.
Frost the top of each mini cake with green buttercream.
Add 4-5 candied eggs on top of each mini cake. Serve and enjoy!