Cupcake Stack Cake
Cake serves 15.
Bake and cool 1 of each size cake and muffin; trim off crowns. Bake and cool 2 additional swirl tops for tiers 2 and 3 using Dimensions pan; use only 1/2 cup cake batter for tier 2 then 1/3 cup for tier 3.
Trim off pointed tops; trim sides to match diameters of Jumbo and Standard muffins. Ice bottoms smooth in assorted colors.
Tint 2 oz. fondant in each color. Roll out 1/16 in. thick. For bottom tier, cut 17 wavy strips, 3 1/2 in. long, using Cutter/Embosser fitted with 2 wavy wheels and 1/4 in. spacer. Brush backs with damp brush and attach, about 1 in. apart. Cut 17 plain strips, 3 1/2 in. long, using cutter fitted with 2 straight wheels and 1/4 in. spacer. Attach over wavy strips. For 2nd tier, cut 12 circles using wide end of tip 12; attach. Use icing to pipe tip 2 swirls. For 3rd tier, cut 12 zigzag strips, 1 1/2 in. long, using cutter fitted with 2 zigzag wheels and no spacer; attach about 1/2 in. apart. For top tier, cut 10 dots using small end of tip 12; attach. Ice tops fluffy for bottom 3 tiers.
Assemble bottom tiers. Insert wooden dowel rod into stacked cakes. Ice Mini Muffin top and position on tower.
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