How To Make Mini Birthday Cakes

These adorable and ridiculously easy bite size birthday cakes will be the hit of the party. Store bought cake and icing make them crazy easy and ready-to-use royal icing roses mean that there's no work ahead.

Availability: In stock

Shop ProductsPriceQty
Store Bought Icing
Light Pink Royal Icing Roses -Set of 15

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White Royal Icing Roses -Set of 15
Pastel Color Confetti Quins

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(1) 16 oz. Store Bought Pound Cake (Such as Sara Lee Brand)
Pink Foil Baking Cups - Set of 30
Gold Foil Baking Cups - Set of 30
Brenda and Mary

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Start by cutting the pound cake into 1/2" slices. Then, lay each slice down and use the 1 3/4" circle cutter to cut two discs from each slice. (I pulled the pound cake from the freezer and cut it frozen. It made it easy to slice!)

Next, tint the store bought buttercream light pink and place in a piping bag. Pipe a generous coil of icing on each layer, top with a second layer and then pipe icing on top.

 Top each mini cake with a ready-to-use-royal icing rose.

Place each mini cake on a flattened cupcake liner. Toss candy confetti around the cakes before serving. (Note: These can be made the day before and placed in the fridge!)

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