i was just thinking of trying a mini one for a housewarming cake i have to do in two weeks. i'm sure it could be done with smaller cakes the same way it is done with larger cakes. the size shouldn't be a problem. i'm going to try a 6", 4", and 2" since i only need to serve about 20 people.
My mini is 6, 4, 3, and 2. The problem I had was that I had chocolate chips in my cake, so cutting ended up in some funky angles.
Normally, they say build a cake with 2 or 3 different layer sizes per tier (like a 7,8,9 built in reverse for the top to be bigger than the bottom). I couldn't really do this with my teeny tiers.
So, mine more looks like the leaning tower of pisa!
Plus, it is a bugger to ice! I think it would have been a LOT easier to use fondant, but I don't really have that much fondant experience. (plus I like buttercream taste).
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