Tablescape Center Piece Mini Cakes Three Ways

This Tablescape Center Piece Mini Cakes Three Ways is an easy and elegant recipe, which is made with vanilla cake mix and canned frosting. It’s an ideal choice for a party centerpiece, ready in about 2 hours.

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Tablescape Center Piece Mini Cakes Three Ways Ingredients

• Nonstick cooking spray
• All-purpose flour, for dusting
• 1 (18.2-oz.) box vanilla cake mix (plus ingredients listed on the box, substituting buttermilk for water)
• 1 1/4 cups buttermilk
• 1 (16-oz.) can vanilla frosting
• 2 cups confectioners’ sugar, divided
• 1–2 Tbsp. lemon juice
• Red food coloring
• Blue food coloring
• 4 store-bought rectangular petit fours (lavender in color)
• Purple flowered cupcake paper covers
• Sprigs of lavender (fresh or dried), for garnish
• Edible glitter (available at craft and baking supply stores)
• Special Equipment:
• 8 (2-inch) mini brioche tins
• 8 (3-inch) mini brioche tins
• 1 (24-count) cupcake tin
• 24 white cupcake liners
• Pastry bag or resealable zip-top bags
• Round pastry tip (number 804 or similar)
• Small 3-tiered silver dessert stand

How To Make Tablescape Center Piece Mini Cakes Three Ways

1. Prepare the Batter and Pans:

• Prep: Preheat oven to 350°F (175°C). Line the 24-count cupcake tin with the white cupcake liners. Generously spray the 16 mini brioche tins with nonstick spray, then dust lightly with all-purpose flour, tapping out any excess.
• Mix Batter: In a large bowl, prepare the vanilla cake mix according to the package directions, substituting the 1 1/4 cups of buttermilk for the water called for on the box.

2. Bake the Cakes:

• Fill Tins: Fill the 24 cupcake liners and the 16 mini brioche tins about two-thirds full with the cake batter.
• Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
• Cool: Let the cakes cool in their tins for 10 minutes before inverting the mini brioche cakes onto a wire rack to cool completely. Let the cupcakes cool completely in their tin.

3. Decorate Way 1: Mini Brioche Cakes:

• Prep Frosting: Spoon the canned vanilla frosting into a pastry bag fitted with a large round tip.
• Frost Cakes: Once the mini brioche cakes are completely cool, pipe a generous, smooth swirl of frosting on top of each one. Set aside.

4. Decorate Way 2: Glazed “Petit Four” Cupcakes:

• Make Glazes: In a medium bowl, whisk 1 cup of confectioners’ sugar with 1/2 to 1 tablespoon of lemon juice (and a few drops of water if needed) to create a thick, pourable glaze. Divide this glaze evenly between two small bowls.
• Tint Glazes: Add a few drops of red food coloring to one bowl to create a light pink. Add a few drops of blue food coloring to the other to create a light blue.
• Glaze Cupcakes: Hold each cupcake and dip the top surface directly into the glaze, letting any excess drip off. Alternate colors, glazing 12 cupcakes pink and 12 blue. Let them set for 20-30 minutes.

5. Decorate Way 3: Store-Bought Petit Fours:

• Prep: Carefully place the 4 store-bought lavender petit fours into the purple flowered cupcake paper covers.
• Garnish: Top each with a single tiny sprig of lavender and a very light dusting of edible glitter.

6. Assemble the Centerpiece:

• Arrange: Artfully arrange all three styles of mini cakes on the small 3-tiered silver dessert stand, alternating the different shapes, colors, and sizes to create a beautiful and abundant centerpiece.

Recipe Tips

• How do I get a smooth glaze on the cupcakes? The key is consistency. Sift your confectioners’ sugar first to remove lumps. Your glaze should be thick, like honey. If it’s too thin, it will be transparent; if it’s too thick, it won’t be a smooth surface.
• Why use buttermilk in a cake mix? Buttermilk adds moisture, a slight tangy flavor, and reacts with the leavening agents in the mix to create a more tender, richer, and less “boxy” tasting cake.
• Can I make these ahead of time? Yes. You can bake all the cakes (cupcakes and brioche) one day in advance. Store them in an airtight container at room temperature. Frost, glaze, and assemble them the day of the party for best results.
• How do I fill the tins evenly? Use a medium-sized cookie scoop (about 1.5 tablespoons). This ensures each cupcake and mini cake gets the same amount of batter and they all bake to a uniform size.

What To Serve With These Mini Cakes

These cakes are the centerpiece of a dessert table. Pair them with beverages and small bites that complement their elegant, sweet flavor.

• Chilled Champagne or Prosecco
• A selection of fine teas or coffee
• A fresh fruit platter
• Small macarons or shortbread cookies

How To Store Mini Cakes

• Refrigerate: Once decorated, the cakes should be stored in the refrigerator due to the frosting and glaze. Place them in a tall, airtight container (or a cake carrier) for up to 3 days.
• Freeze: You can freeze the unfrosted and unglazed cakes. Wrap the cooled cakes tightly in plastic wrap and place them in a freezer bag for up to 2 months. Thaw at room temperature before decorating.

Mini Cakes Nutrition Facts

(Per serving, estimated for 1 mini cake, averaged)

• Calories: ~240 kcal
• Total Fat: 11g
• Saturated Fat: 3.5g
• Cholesterol: 20mg
• Sodium: 280mg
• Total Carbohydrate: 34g
• Dietary Fiber: 0.5g
• Sugars: 25g
• Protein: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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