These boho mini layer cakes were inspired by the sunny, carefree bohemian style showing up… well, basically everywhere. Not that I’m complaining. What’s not to love? Bring on the dream catchers, desert flowers, feathers and macrame!
WHY I LOVE THIS PROJECT
This is one of those projects that’s way easier than it looks. One cake, a biscuit cutter, basic buttercream, a little fondant and boom… girly, and oh so trendy, boho mini cakes for everyone!
TIPS, TECHNIQUES AND TAKEAWAYS
To give my fondant feathers some time to dry, I assembled them the day before. My favorite fondant is Carma Massa Ticino Tropic, it actually tastes good, unlike other brands. I highly recommend you give it a try. I rolled the fondant pretty thin, less than 1/8″ thick. Cut feather shapes and added feather details with some basic fondant tools. I also softened the cut edges a bit just to take off the “sugar burrs”. I let them dry for about an hour then gave them a quick spray with edible pearl. Then painted the tips to give the illusion that they’d been “dipped” in liquid gold and let them dry over night.
I love Madeira cake for layer cakes, it’s tender, sturdy and flavorful. But, instead of using round cake pans for this project, I used a half sheet baking pan. I lined it with parchment, spread the batter evenly to the edges and watched my baking time carefully to adjust for the shallow crumb. Converting recipes from cakes to cupcakes can sometimes be tricky, so I wasn’t sure what kind of challenges I’d run into when converting a cake recipe to a sheet cake, but it was easy breezy!
To get my massive cake out of the pan, I set another half sheet pan on top of the cake and carefully flipped the two pans over. Gently removed the original pan and parchment to reveal a perfectly smooth “tile” of cake ready for cutting.
I used a 3″ round biscuit cutter to get as many layers out of my sheet cake as possible. I stacked them 3 layers high on little octagon plates and applied a generous layer of buttercream with whimsical strokes. No need to be perfect here, it’s boho we’re after. Have some fun!
I had some cork “ribbon” nearby and was inspired at the last minute to wrap it around the base of my boho mini layer cakes to give them a little texture. Then gently pressed my fondant feathers into the wet buttercream and that’s that. It couldn’t be easier and who wouldn’t want one of these mini layer cakes all to themselves? I’m gonna dig into one of these with boho abandon!
TOOLS FOR SUCCESS
Biscuit cutter set
Fondant tool kit
Carma Massa Ticino – TROPIC
Feathers fondant cutter set by Autumn Carpenter Designs
Edible pearl spray by Chefmaster
Edible hybrid luster dust in soft gold
Americolor soft pink gel food color
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