Tiny But Real Birthday Cake in a Jar

oh 2020 - you make things very complicated...

even the best days of the year - birthdays, sabotaged - no big party, no big presents no enormous birthday cakes...

but hey - why not tiny - one serving - cakes, securely behind a glass dome? - sounds like I'm onto something, in these ...erm... *interesting* times.

of course: this cake is not only ment for birthdays - it's an everyday surprise!

-take it with you wherever you want and see happy faces!

this project is very easy to make - and if you're in a hurry, use a store bought, sliced cupcake and frosting as base - and the tiny birthday cake is ready in 15 minutes or less - I promise!

perfect last minute gift!

the cake will last 3 days in the refrigerator, so it's easy to make ahead.

if you to want use bought cupcake as base: jump to step 4/5

you want to learn how to make tiny roses? step 3 is what you're looking for!

the supply list is very flexible this time, here's what I used:

small glass jars with lid - mine had a diameter of 5,5 cm / 2,16"

a piping bag with fine star tip - but any small nozzle will do.

sprinkles, candles, cappuccino pearls, almonds, sugar pearls - use what you have, but I liked the candles

for tiny roses, a small amount of marzipan or sugar paste - check out step 4

in a hurry? : use bought cup cake and frosting as base

in the mood for baking?:

for about 5 tiny cakes (around 4cm diameter) :
2 small eggs

40g / 1,41oz soft butter

70g / 2,46oz confectioners sugar

1 tsp baking powder

50ml / 1,76oz milk

100g / 3,52oz all purpose flour

optional 1 tbs cocoa powder - if you want a different colour, and chocolate taste.

simple buttercream frosting:

60g / 2,11 oz soft butter
80 to 100g / 2,8 to 3,5 oz powdered sugar

TIP: if you're in a hurry or not into baking - just buy some cupcakes and slice them into thin layers.

you could use any sponge cake recipe you like,

if you want to try mine, proceed :)

for about 5 tiny cakes (around 4cm diameter) :

2 small eggs

40g / 1,41oz soft butter

70g / 2,46oz confectioners sugar

1 tsp baking powder

50ml / 1,76oz milk

100g / 3,52oz all purpose flour

optional 1 tbs cocoa powder - if you want a different colour, and chocolate taste.

1. turn on oven to 180 °C/ 356 °F
2. beat eggs until they turn fluffy, add sugar continue beating, add soft butter and beat a little more until all is fluffy and well mixed.
3. sift flour onto the batter, add milk and mix everything to a smooth consistency.
4. at last add baking powder and mix one last time.
   

spread half of the batter, 0,5cm thick in a cake form thats lined with parchment paper

add cocoa powder to the other half, mix until even and fill also into a cake form, lined with parchment paper.

bake in oven at 180 °C/ 356 °F for about 10 to 15 minutes.

leave the baked cake sheets on a cooling rack for a couple of minutes.

ok, ok, this one is maybe a little too much, but I liked the idea, of roses on the cake.

they are quite easy to make if you are comfortable to handle tiny stuff - if not: don't complicate life, skip it and use sprinkles instead - the birthday child will be thrilled either way :)

-so, you decided to try it? be my guest:

making the blossom leaves:

take a small peace of marzipan or sugar paste in desired colour

roll tiny balls - the size of a sewing pin head will be great

lay the balls between two pieces of parchment paper

press flat with a spoon

that will be your blossom leaves - you'll need 4 to 5 per rose

shaping the rose:

carefully take the first leaf and roll it between your fingers

take another leaf and place it around,

proceed with leaf 3 and four

take a knife and move it from your fingers to a plate

TIP: for easier handling later: put the roses into the freezer before you use them for decorating.

for decorating and yummy you'll need frosting - *DUH*

any frosting will do, cream cheese, butter cream, whipped heavy cream - choose youre favourite.

I went for an easy buttercream as base, and used cocoa powder, orange flavour and cappuccino powder as flavouring.

simple buttercream for 5 cakes:

60g / 2,11 oz soft butter

80 to 100g / 2,8 to 3,5 oz powdered sugar - depends on how sweet you want it.

just beat the two ingredients together until smooth and almost white.

fill it in a piping bag with the smallest nozzle you have.

take the choosen small glass jar, and measure the lid - then find something round ( cookie cutter, shot glass...) with a smaller diameter - I had lids with 5,5 cm/ 2,1" , and found a shot glass with 3,5cm /1,37" - perfect fit!

Once you found your round cutting device:

cut circles from you previous baked cake sheets - if you find them to thick, slice them with a sharp knife.

- I found that 5mm /0,2 " thick is a good size, for a 3 layer cake.

now there's the moment you waited for, we're finally getting started :o)

pipe some frosting onto the lid and place the first sponge layer on it - that makes sure, that the cake won't slide.

piping frosting onto the first layer,

you may add some jelly if you want

add the next sponge cake and repeat piping and jelly

add one more top layer

now decorate the cake by piping stars - if you have that nozzle - or any other pattern onto the cake - no matter what you do: it will look great!

pipe a ring around the edge and add colourful jelly - you may add some tiny roses you made before?

you might wanna add some almond flakes around - make them stick to the cake with frosting

see the next cakes for more ideas.

here are some examples, what you can do...

with just a little cocoa powder your buttercream turns in colour and flavour.

adding sprinkles, nuts, roses, candles ( remember the height of your jar, you might have to shorten the candle )

sugar pearls, different piping nozzles - there are endless possibilities!

hand this tiny - but surely appreciated - gift to your fellow friend, that can't celebrate his birthday with a big party this year...

or why not take it with you in your pocket and surprise your partner, anywhere unexpected?

so many possibilities! I'd like to see how your tiny cake turned out!

~I hope you enjoyed your stay~
sincerely, Mimikry