Mini Layer Cakes

We were given a cake mix and canned frosting several weeks ago and I decided to try a slight twist on the classic layer cake.

Ready to get started.

Beat eggs and water.

Add mix.

Grease 12 8 oz. ramekins–these will be your pans.

Divide batter evenly between ramekins and bake at 350º for 25 minutes. If your oven bakes hot, check at 20 minutes for doneness.

Let cool in ramekins for 10 minutes. Run a knife around the edges and flip onto cooling rack. Let cool completely.

After they’ve cooled, use a knife to even them up. Don’t eat the scraps, I will show you a delicious idea later.

I mixed up a basic buttercream but dissolved some espresso in the milk before adding it.

Mocha is a favorite around here! 🙂

Use your canned chocolate frosting on the first layer. Tip: use a cup to hold the icing bag while you fill it.

Use a large tip to pipe your mocha frosting on the second layer.

There you have it, mini layer cakes!

See that little sandwich? That’s the scraps with some leftover frosting piped in there. Your brothers will love you! 🙂

Serve half of a mini layer cake per person.

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