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 + 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
Makes (4) 8" cake layers
- 150 g self raising flour
- 460 g plain flour
- 610 g soft unsalted butter
- 610 g caster sugar
- 9 large free-range eggs
- 3 tbs whole milk
- 1 tsp vanilla
- Spray 4, 8" round cake tins (2" tall), with Everbake pan spray (put parchment rounds in bottom and line sides with parchment if you’d like)
- Cream butter and sugar for about 5 minutes. Until fluffy and white.
- Add eggs 2 at a time, mixing well to incorporate before adding more.
- Add dry ingredients all at once while mixer is stopped. Turn on lowest setting and mix until ingredients are just combined.
- Add vanilla to milk and add to dough. Mix until incorporated.
- Add batter to pans one scoop at a time so evenly distributed.
- Level each pan with an offset spatula.
- Bake at 350º 24-26 minutes or until a toothpick comes out clean.
Source: Cupcake Jemma
Serving Size 233 grams
Amount Per Serving
% Daily Value
Total Fat 54.5 g
Saturated Fat 32.92 g
Trans Fat 2.024 g
Cholesterol 299 mg
Sodium 254 mg
Total Carbohydrates 107.73 g
Dietary Fiber 1.6 g
Sugars 60.3 g
Protein 12.55 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vanilla Bean Buttercream
Makes enough for 24 cupcakes
- 300 g (1 1/4 cups) unsalted butter, softened
- 1/4 teaspoon vanilla extract
- 4 tablespoons whole milk
- 675 g (2 3/4 cups) icing sugar
- 1 vanilla bean, seeds only
- Beat butter on medium high speed until pale and smooth. About 5 minutes.
- Add vanilla extract (and vanilla bean) to milk, mix to incorporate and set aside.
- Add icing sugar to butter in two stages, mixing well after each batch.
- Gradually add the vanilla milk mixture and beat for another 3-5 minutes or until almost white.
- Scrape down the sides of the bowl and give it one last blast to blend it all together.
Source: Cupcake Jemma