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/ by Jonathan Caleb Russ and Stephanie Burnette

/ photography by Eli Warren

Oh-my-sweetness! Say goodbye to giant layer cakes and hello to these tiny trendsetters because smaller bite size sweets have taken over the dessert scene. Yes, we’ve all had our fair share of cupcakes and cake-pops but the mini cake is a much more sophisticated take on small-scale sweets. Mini layer cakes may be tiny, but they make a big statement especially when compared to just a single dessert. Minis allow for more variety and flavors to be packed into your menu, giving guests several options to choose from. Pairing them with scaled down cake pedestals will take them over the top. Or, group several together on a larger cake stand for visual impact.
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Creating these luscious mini layers isn’t as tedious as it may seem. Start by baking your favorite cake in a sheet pan. After cooling, level the cake and use a 4-inch biscuit cutter to cut your rounds out. You can easily stack the cakes 4 layers high.Each 4-inch cake will serve up to 6 guests. Our cakes took their cue from the ballroom fete during what’s referred to as“the party scene” in the opening act of the Nutcracker ballet. The beloved holiday-time production feels current yet again with its British undertones and sugarplum inspirations. Only now is it possible to consume glitter (the edible type of course) and pipe cable-knit sweaters right onto stacked layers of gingerbread cake. Today’s confections let the imagination run wild and the conclusion of a beautiful dinner party is the most perfect reason to pull out a show-stopper or two or three.
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“Sugarplum Princess”
Hot Pink Velvet Cake
Cream Cheese Filling
Vanilla Italian Meringue Buttercream
Edible Glitter Disco Cherries
“Sweater Weather”
Gingerbread Cake
Salted Caramel Drizzle
Bourbon Vanilla Italian Meringue Buttercream
Pom Poms made by icing Rice Crispy Treat “gumballs””
Peppermint Drip”
Dark Chocolate Mint Cake
Dark Chocolate Ganache Drip
Bourbon Vanilla Italian Meringue Buttercream
Crushed Peppermint Candies