Individual Serving Sweet 16 Cake
- Tools and Ingredients
- 3/4” thick sheet cake
- white chocolate coating
- pink buttercream
- circle cutters
- perfection strips
- mod dots texture sheet
Cut 3 sizes (3”, 2 ¼” and 1 ½”) of cake circles from sheet cake. Melt candy coating. Cut the texture sheet into 1 dot wide strips and cut to fit around each tier. Place the small size perfection strips on both sides of the texture sheet recessed side up. With a brush, coat the strip with a thin layer of melted candy coating brushing all the details, to avoid air bubbles. Pour melted candy coating over the texture sheet, spreading it to nearly the edge. Use a spatula with a straight edge and drag over the perfection strips: these strips allow for consistent thickness. Pick up and move to clean space. Allow chocolate on the strip to cool until it is almost set. Don’t let it set too long, or it will crack when you try to put it around the cake. Place strip around tier and place in freezer to completely harden. Remove from freezer and remove texture sheet. Repeat for each tier. Use small size perfection strips on parchment paper and spread thin layer of melted candy coating. When almost set use circle cutters to cut disks to fit on top of each tier and for topper. Allow to completely harden before removing from parchment paper. Place disk on top of each tier and assemble cake. Use #3 tip to pipe pink buttercream border around edge and “16” on topper.