• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Joyful Momma's Kitchen
  • Lifestyle
  • Dinner
  • Desserts
  • Holiday
  • Side Dish
  • Freezer Meal
  • Joyful Shop
menu icon
go to homepage
search icon
Homepage link
  • Dinner
  • Desserts
  • Holiday
  • Breakfast
  • Side Dish
  • Bread
  • Freezer Meal
  • About Me
  • Joyful Shop
×

Mini Layer Cakes

June 10, 2014 by Alexis

Jump to Recipe·Print Recipe
Click To Share

Mini Layer Cakes

Mini Layer Cakes

Print

Mini Layer Cakes

Ingredients

Scale
  • 1 frozen Sarah Lee pound cake
  • 1/4 cup raspberry jam
  • 3 cups powdered sugar
  • 1/3 cup water (more if needed)
  • 3 drops red food coloring
  • 2 drops blue food coloring
  • 1 tsp vanilla extract
  • fresh blueberries for garnish
  •  

Instructions

  1. Trim rounded top off pound cake to make it level.
  2. Cut pound cake in half lengthwise while frozen. Cut halves in equal sized cubes.  
  3. Spread jam on one cube and top with a second.  Repeat until all cubes have been paired. Place on baking sheet and freeze for 2 hours.
  4. While cakes are in the freezer, combine powdered sugar, water, vanilla, and food coloring.  Use more water or coloring to achieve desired texture and color.  
  5. Remove cakes from freezer and drizzle with sugar glaze.  Glaze will stick quickly since the cakes are so cold.  Top immediately with berries.  
  6. Serve and enjoy!

Did you make this recipe?

Tag @joyfulmomma on Instagram and hashtag it #joyfulmommaskitchen

Liked the Mini Layer Cakes? Try Mississippi Mudd Cake

Print Friendly, PDF & Email

Related


Click To Share

Filed Under: Desserts Tagged With: baking, Cake, sweet

Primary Sidebar

Latest Video

Search

Footer

Navigate

Shop
About
Contact
FAQs
Privacy Policy

↑ back to top

Find Recipes

Dinner
Desserts
Bread
Holiday
Side Dish
Freezer Meal

Follow on Instagram

Copyright © 2020 Joyful Momma's Kitchen

Site made with ❤︎ by Tara Tierney

 

Loading Comments...