Teeny-Tiny Cakes

Teeny-Tiny Cakes
Servings: 8


  • 1 16 ounce frozen pound cake, thawed (we used Sara Lee)
  • 1 16 ounce can vanilla frosting
  • 1 cup milk-chocolate frosting (optional)
  • Assorted sprinkles and decorations (we used M&M's Minis, Pearls by Celebration by SweetWorks, candy decors, nonpareils, and fine and coarse decorating sugars)

Make It

1. Trim short ends of pound cake; discard. Cut cake crosswise into eight 1" slices. Use a 2 1/8" and a 1 1/8" round cutter to cut circles from each slice.

2. Arrange cake circles on a wire rack placed on top of a baking sheet. Attach smaller circles to larger circles with a dot of vanilla frosting.

3. Heat remaining vanilla frosting in microwave, stirring every 5 seconds, until slightly loosened. Pour frosting over each cake to cover completely.

4. To add chocolate topping, refrigerate iced cakes to set, about 15 minutes. Then spoon chocolate frosting into a resealable bag; press out excess air. Heat in microwave, about 5 seconds total, until slightly melted; message bag to even out texture. Snip a small corner from bag and pipe on top of cakes, allowing frosting to drip down over edges.

5. While frosting is still wet, decorate with sprinkles and candy decors.