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To make mini layer cakes, the first think you’ll need is…cake. I opt to bake one sheet cake in a standard half sheet pan (13 x 18 inches). There are no real rules here, nearly any cake can be used to make a mini layer cake. That said, there are a few things worth noting. First, you want to make sure the cake layers are a good thickness.
Berries-and-Cream Mini Layer Cakes 210 grams (1 3/4 cups) all purpose flour 6 grams (1 1/2 teaspoons) baking powder 2 grams (1/2 teaspoon) fine sea salt 113 grams (2 large) eggs 35 grams (1 large) egg white 3 more rows …
Cupcakes are old news (still love them, but). Best of all, mini layer cakes are easy, less high-strung than a regularly-sized layer cake. You just bake one sheet cake and cut the “layers” out using a round cookie cutter, or even the bottom of a drinking glass.
Place cake layers into the freezer for 20 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans. Use a serrated knife to level the tops of the layers, and then frost as desired. While the cake layers bake and cool, make the vanilla buttercream frosting.
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