Mini Layer Cakes
Mini Layer Cakes
ByIngredients
- 1 frozen Sarah Lee pound cake
- ¼ cup raspberry jam
- 3 cups powdered sugar
- â…“ cup water more if needed
- 3 drops red food coloring
- 2 drops blue food coloring
- 1 teaspoon vanilla extract
- fresh blueberries for garnish
Instructions
- Trim rounded top off pound cake to make it level.
- Cut pound cake in half lengthwise while frozen. Cut halves in equal sized cubes. Â
- Spread jam on one cube and top with a second. Â Repeat until all cubes have been paired. Place on baking sheet and freeze for 2 hours.
- While cakes are in the freezer, combine powdered sugar, water, vanilla, and food coloring. Â Use more water or coloring to achieve desired texture and color. Â
- Remove cakes from freezer and drizzle with sugar glaze. Â Glaze will stick quickly since the cakes are so cold. Â Top immediately with berries. Â
- Serve and enjoy!
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