Small Tiered Cluster Cakes Recipe

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Small Tiered Cluster Cakes
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Ingredients
5
Count
Nutrition
0
Calories
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Ingredients:

Directions:

  1. Prepare cake, 1 recipe at a time, using 2 jellyroll pans; bake as directed.
  2. Cut out 3 layers for each tiered cake, using 3-inch, 1 1/2-inch, and 1-inch round cutters. Stack 3 tiers, from largest to smallest. Place each tiered cake on a wire rack over a shallow bowl or pan.
  3. Prepare Poured Fondant, 1 recipe at a time; tint with food coloring paste, if desired. Quickly pour fondant over cake tiers, completely covering tops and sides. Reheat excess fondant, if necessary. Continue until tiers are evenly coated. Let dry before decorating. (If necessary, touch up fondant with a hot, wet spatula before letting it dry.)
  4. Pipe a small shell border with Buttercream Frosting, using metal tip #16. Garnish, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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