The 3 Tiered Cupcake Cake

Hey guys! Its been a LONG time since i’ve made something worthy of posting!  My sister got engaged last month and tomorrow we are having a little family get together.  My mom and Chris’ mom asked me to make a cake.  I decided on mini cakes because i saw a picture and thought it was the cutest idea.  SO LETS GET TO IT!

I made the cake from scratch using a vanilla butter cake recipe from my sweet cakes magazine.  The batter was SO fluffy that Scott thought it was icing.  I hope that calls for a moist and fluffy cake!!  I had enough batter for 6 mini cakes.  The tiers consist of a a jumbo cupcake for the base, a regular cupcake for the center and a mini for the top.

I then filled each cupcake with raspberry jam.  I just used canned seeded raspberry jam and mixed it in a bowl and left out so it would become room temperature and it would be easier to fill.

Don’t you worry, i took the exploding jam off the top 🙂 haha

So, here is where i had a mini fiasco and got really frustrated and almost called it quits.  The first batch of DELICIOUS raspberry buttercream i made ended up being WAY to soft to pipe the petals on with and they looked all MUSHY.

This recipe was:

  • 1/2  cup  butter, softened
  • 1/2  cup  fresh raspberries
  • 1  teaspoon  vanilla extract
  • 1/8  teaspoon  salt
  • 1  (16-oz.) package powdered sugar

BAH! when i realized this i quickly looked up the wilton recipe for FIRM frosting.  I through that together and because the taste was WAY beneath my raspberry buttercream, i added a little of the old frosting to the new frosting.  IT STILL DIDNT WORK!!!!  I started getting annoyed and freaked out so i drove to AC moore and bought some pre made piping frosting so i could get this done.  I added a little bit of rose color and apparently i added to much because it turned hot pink and i was going for light and fluffy pink.. OH WELL, i was NOT about to buy another jar!!!

So i frosted the bottom layer and then attached the middle layer with tooth picks and then frosted the petals on that layer and then attached the top layer with another tooth pick and did my final layer of frost.  I made the petals with TIP # 104

That front one if the mushy one that tastes better but isnt as pretty as i like!

Overall, IF YOU ARE PREPARED, these mini cakes were very easy. And not very time consuming.  They are ALMOST to simple for me, i would love to add an edible fondant flower or something but i just don’t have the time today to do that.

What do you think?!


About Sarah

I love to get completely absorbed in baking cupcakes, cakes and cookies. Decorating them and photographing them. :)
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2 Responses to The 3 Tiered Cupcake Cake

  1. Mom says:

    THEY WERE Absolutely DELICIOUS 🙂
    The home made cake with the raspberry cream frosting..” was delightfully delicious.
    Light and fresh.
    I give the project an A + for simplicity of execution, taste and thinking outside the box to come up with an idea thats not a heart or ring cake.
    the three tier idea is great.
    it makes “picking at them” even easier 🙂

  2. Mrs. "D" says:

    Oh my GOD…..SARAH!!!! I wanted to jump through the screen and devour every single one of those cupcakes!!! They looked soooooooooooo YUMMY!!! They are so beautiful and delicious looking without any description, but with your description, they are almost SINFUL!! I am in dire need of a cupcake now……….

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