Mini Rose Cake Recipe | Mother’s Day Treat

My mom texted me a photo from a magazine recently while she was sitting in the dentist office. I wish I could find the photo because I would love to stare at it again but from what I remember, it was a stacked chocolate cake made from pieces of a cupcake, decorated with a buttercream rose on top. I thought how cute, but then thought getting each of your cupcakes to bake evenly enough stack could prove to be difficult. So I tried my hand at something similar yet faster, and in my opinion, easier.

I baked one doctored vanilla cake mix in two 13 x 9 Pans, resulting in two flat rectangle cakes. Using a Round Cutter , I cut 12 circles from each cake. It was quick, simple and hardly any cutting involved! Instead of smearing on the icing between the layers with a spatula, I piped pink icing between each layer and finished with a rose from a Wilton 1M Tip. Each cake took less than 2 minutes to assemble.

They are beyond darling and the perfect size dessert to serve for Mother’s Day. I used my French Vanilla Cake recipe from My Book: Eat More Dessert but you could use any recipe and icing color you wish!

Happy Baking!

 

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Recipe Card Design by Harper Gray

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