These small, tiered treats with 3-inch-round bases lend elegance to an intimate engagement party, tea, or dinner. The cake was cut into three graduated circles with cutters. Jan then stacked the layers on a wire rack and coated them with Poured Fondant to make about one dozen cakes.

Recipe by Southern Living June 2008


Credit: William Dickey / Styling: Cari South

Recipe Summary test

1 day
1 day
Makes about 1 dozen (3-tiered) cakes


Ingredient Checklist


Instructions Checklist
  • Prepare cake, 1 recipe at a time, using 2 jellyroll pans; bake as directed.

  • Cut out 3 layers for each tiered cake, using 3-inch, 1 1/2-inch, and 1-inch round cutters. Stack 3 tiers, from largest to smallest. Place each tiered cake on a wire rack over a shallow bowl or pan.

  • Prepare Poured Fondant, 1 recipe at a time; tint with food coloring paste, if desired. Quickly pour fondant over cake tiers, completely covering tops and sides. Reheat excess fondant, if necessary. Continue until tiers are evenly coated. Let dry before decorating. (If necessary, touch up fondant with a hot, wet spatula before letting it dry.)

  • Pipe a small shell border with Buttercream Frosting, using metal tip # Garnish, if desired.