Ingredients
Method
1.Secure one cake to the cake board with a little frosting. Spread top with cup of the frosting.
2.Cut one-third from the long side of the remaining cake; reserve both cake pieces.
3.Position the larger cake piece on top of the cake on the cake board, so the backs of the cakes are aligned. Spread top with ¼ cup of frosting.
4.Position the remaining cake piece on top so all cakes are aligned to create `steps’. Spread top and sides of cake with remaining frosting.
5.Place cupcakes into paper cases.
Equipment; 30cm (12-inch) square cake board 12 yellow mini paper cases If using butter cream instead of the strawberry frosting, you will need one quantity of butter cream tinted pink.
Note
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