Gold is the new black, and mini is the new cupcake! Served on a festive coaster this is a decadent cake to call your own. Dressed to the nines and topped with a shear mini lime green pom-pom. Make the pom-poms by holding two fingers together. Wrap the tulle around five times and cut. Carefully remove tulle from fingers maintaining the shape. Tightly tie the twine around the middle. Snip each end of the tulle. Cutting in a circular manner, carefully shape to form a pom-pom. Insert toothpick in the center. Pop the champagne already. It’s time to celebrate!
To see the complete recipe view this cake DIY in Styled. magazine issue four. Here are the assembly instructions for a serving of baked and cooled cakes…
If necessary, level the cakes. Using a 2 1/4″ biscuit cutter, cut out 20 circles, 10 from each cake. Then place 10 of the cake rounds on an inverted baking sheet. Add a thin-medium layer of icing to the top of each cake, spreading just to the edge. Place the second layer of cake on top. Dirty ice each cake by applying a very thin layer of icing to seal in the crumbs. Place in the refrigerator until cold, at least 30 minutes. Ice each cake by applying a medium amount of icing. Smooth with an offset spatula. Return to refrigerator for 4 hrs or overnight.
In a small flat baking dish, pour in a handful of the gold pearlized sugar. Roll each cake in the sugar until well coated. Place each cake on a coaster. Refrigerate until serving. Place a pom-pom in the center of each individual cake and serve at room temperature. Let the celebration begin!