Why make one big cake when you can make several miniature cakes in different ways…
These aren’t perfect, but they’re a good start. I used varying sizes of cookie cutters to cut the cake and layered each piece with buttercream frosting. A good tip I learned that was very helpful is to bake the actual cake the night before and refrigerate. This helps prevent crumbs. I can’t even imagine the mess I would’ve caused if I didn’t start the night before.
fare&flair 