Description
Discover the charm of personalized miniature desserts with these delightful bento-style cakes. This recipe transforms a simple sheet cake into perfectly portioned, professional-looking treats that are as fun to decorate as they are to gift.
Ingredients
- 1 box prepared cake mix batter
- 1/4 cup simple syrup
- 1 cup unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 2 tablespoons heavy whipping cream
- Assorted sprinkles and gel frosting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12×17 inch half sheet pan with cooking spray and parchment paper.
- Spread the cake batter evenly into the pan and bake for 20 to 24 minutes until a toothpick comes out clean, then let it cool completely.
- Release the cooled cake from the pan onto a wire rack by flipping it over onto a fresh sheet of parchment.
- Prepare the buttercream by beating the butter until smooth, then incorporating the vanilla, powdered sugar, and heavy cream until light and fluffy.
- Use a 6-inch circle cutter to cut out 12 rounds from the sheet cake.
- Place a cake round on a square of parchment, drizzle with a teaspoon of simple syrup, and spread an even layer of frosting on top.
- Add a second cake layer, drizzle with more syrup, apply a thin crumb coat of frosting to the entire mini cake, and freeze for 10 minutes.
- Apply a final thick layer of buttercream, smooth the edges, chill for another 10 minutes, and transfer to bento boxes for final decorating.
Notes
For the smoothest finish on your miniature cakes, slightly warm your metal spatula before the final pass of frosting. If you find the cake layers are too delicate, chilling the sheet cake in the refrigerator for 30 minutes before cutting your circles will help maintain clean edges and prevent crumbling.
- Prep Time: 30 mins
- Cook Time: 24 mins
- Category: Dessert
- Method: Baking
- Cuisine: American