Meet the Teeny Tiny Adorable Tiered Cake v.2. (Version 1 can be found on my personal blog here, in all its lumpy-sided glory.) It has a 4” bottom tier and 3” top tier, and the whole thing stands at just under 6”. I put the cup of tea in for scale reference and because… well, it was a good excuse to make a cup of tea.
Yesterday whilst walking around Southampton common, Antony suggested that I should make a cake with an ‘autumn’ theme. That one’s still in the works. We planned for a large-scale cake decorated with fondant leaves, berries, acorns, conkers… anything lovely and autumnal! The whole conversation set my creative cogs in motion though, and I couldn’t wait to at least incorporate something to do with autumn into a cake. Luckilly I had already been planning to make a teeny tiered cake, but I hadn’t come up with a colour scheme. Ta da! Orange and brown with just a dash of turquoise - never say no to turquoise - it became.
This cake is so wee that I didn’t even bother dowelling, or even putting the top tier on a cake board. I know from experience (we cake makers must try these things; it’s a hard job but someone has to do it) that I can just eat a quarter of it in one sitting, but I won’t enjoy the last couple of bites. What is much better is eating part of a quarter - because there really isn’t a point in slicing it any smaller - before bed, and then having the rest of the slice to eat before work the next day. However, in the name of cake lovers everywhere, I will continue to experiment. No need to thank me ;)
The previous Teeny Tiny Adorable Tiered Cake was made by baking a sheet cake and using round cookie cutters to cut out layers for my tiers. For this one only the top tier was cut with cookie cutters, for the bottom tier I used my tiniest cake pans. As always, using a cake pan makes life so much easier when it comes to icing, but the cookie cutter method works well if you don’t have teeny tiny cake pans. Learn from my mistakes on the TTATC v.1. though: if you use the cookie cutter method, once you have levelled your tiers freeze them before assembling and crumb-coating. It’s difficult enough to crumb coat a tiny cake anyway without your corners trying to crumble off. Let it thaw once it’s crumb coated (don’t apply fondant to a frozen cake) and then finish it off. It makes for much neater sides and edges, and far fewer tears of frustration.

Meet the Teeny Tiny Adorable Tiered Cake v.2. (Version 1 can be found on my personal blog here, in all its lumpy-sided glory.) It has a 4” bottom tier and 3” top tier, and the whole thing stands at just under 6”. I put the cup of tea in for scale reference and because… well, it was a good excuse to make a cup of tea.

Yesterday whilst walking around Southampton common, Antony suggested that I should make a cake with an ‘autumn’ theme. That one’s still in the works. We planned for a large-scale cake decorated with fondant leaves, berries, acorns, conkers… anything lovely and autumnal! The whole conversation set my creative cogs in motion though, and I couldn’t wait to at least incorporate something to do with autumn into a cake. Luckilly I had already been planning to make a teeny tiered cake, but I hadn’t come up with a colour scheme. Ta da! Orange and brown with just a dash of turquoise - never say no to turquoise - it became.

This cake is so wee that I didn’t even bother dowelling, or even putting the top tier on a cake board. I know from experience (we cake makers must try these things; it’s a hard job but someone has to do it) that I can just eat a quarter of it in one sitting, but I won’t enjoy the last couple of bites. What is much better is eating part of a quarter - because there really isn’t a point in slicing it any smaller - before bed, and then having the rest of the slice to eat before work the next day. However, in the name of cake lovers everywhere, I will continue to experiment. No need to thank me ;)

The previous Teeny Tiny Adorable Tiered Cake was made by baking a sheet cake and using round cookie cutters to cut out layers for my tiers. For this one only the top tier was cut with cookie cutters, for the bottom tier I used my tiniest cake pans. As always, using a cake pan makes life so much easier when it comes to icing, but the cookie cutter method works well if you don’t have teeny tiny cake pans. Learn from my mistakes on the TTATC v.1. though: if you use the cookie cutter method, once you have levelled your tiers freeze them before assembling and crumb-coating. It’s difficult enough to crumb coat a tiny cake anyway without your corners trying to crumble off. Let it thaw once it’s crumb coated (don’t apply fondant to a frozen cake) and then finish it off. It makes for much neater sides and edges, and far fewer tears of frustration.


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