September 30, 2015

Check out the adorable Teeny Tiny desserts we created for a recent issue of PARENTS Magazine!!

We just love small desserts…like cupcakes, right? But this time, we decided to make a TINY dessert that looked like a BIG one. A full size birthday cake, only in miniature.

Big thanks to Tara Dunne who took this special photo.

Get the full party plan from PARENTS at http://www.parents.com/fun/birthdays/themes/itsy-bitsy-party/

Meanwhile, here’s how we did it.


  • 16 ounce frozen pound cake, thawed (we used Sara Lee)
  • 16 ounce can vanilla frosting
  • 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)


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.

Now that we think about it, these tiny cakes fit right in with the KITTENS AND CAKE PHOTO we posted just the other day. (Scroll down below.)

Happy Decorating,

Alan and Karen

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