Mini cakes look cute and simple but don’t let that fool you.

These cakes need just as much attention as regular-sized cakes.

I treat this cake just like I would any other by leveling my cake layers, filling it with buttercream, and crumb coating.

See how I made this cake in the video down below.

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For a simple and quick buttercream, try this: American buttercream tutorial!

In this tutorial, you’ll learn how to:

• Level and tort a mini cake layers
• Prepare mini cake layers
• Build the mini cake
• Crumb coat a mini cake
• Prepare the chocolate ganache and drip
• Pipe frosting on top of the cake

How to make a mini drip cake:

Step 1: Level and tort mini cake layers

Before I start building this cake I need to make sure my cake layers are leveled.

First, I baked a cake in a 6-inch pan. After the cake cooled, I leveled and torted my cake layers (torting- cutting in half to make layers).

You can use a cake leveler or serrated knife to level the top of your cakes and tort them.

Step 2: Prepare mini cake layers

I used a round cookie cutter about 3 inches wide to make mini cake layers. 

Step 3: Build the mini cake

I found 4-inch round gold cake boards from Amazon.

I found shiny ones that I could use for any occasion. One side of the board is gold, and the other side is black.

To begin assembling this cake, I started by placing a dab of frosting on my cake board to help the cake stick to the board.

Take one of the mini cake layers and place it in the center of the cake board.

Spread a thin layer of icing for the strawberry filling to sit on.  I do this, so the filling doesn’t soak through the cake, making it soggy. 

I then filled my piping bag with frosting and piped a dam around the edge of the cake to hold the filling in place.

I add the strawberry filling, being sure not to overfill. Overfilling can make the cake layers slide, and it can seep through the outside of the cake.

Repeat the steps above for the second layer.

Then place the third layer on top, being sure to line it up with the second layer.

Step 5: Crumb Coat

A crumb coat is a thin layer of frosting to lock in the crumbs.

Grab your offset spatula, some frosting, and start icing the cake down to the cake board.

Tip: This mini cake is light, so sometimes I have to hold on to the cake board to keep it from sliding. 

I then start working my way up the top of the cake.

Once the cake is fully covered in icing, start smoothing the sides of the cake with an icing smoother.

Next, add a thin layer of frosting to the top of the cake and smooth it out. 

Place your cake in the fridge to chill for about 15 minutes. 

*The cake needs to be cold for the next step.

Step 6: Prepare the chocolate ganache and drip

While the cake is chilling, I start preparing my chocolate.

Chocolate ganache is only two ingredients:

6oz (1 cup) chocolate chips

1/2 cup of heaving whipping cream

How to Make Chocolate Ganache:

1. Add heavy cream to a microwave-safe bowl and heat for 1 minute. Keep an eye on it. You want to take it out before it starts to bubble.
2. Pour the warm cream over the chocolate chips and let it sit for a few minutes before stiring.
3. Stir the ganache until it’s a smooth consistency.
4. Let it cool for ten minutes before putting it on your cake.

Tip: If you’re using white chocolate, you don’t need as much heavy cream because it’s naturally thinner when melted. You will need 6 ounces of white chocolate chips and 3 tablespoons of heavy cream.

Chocolate drip (start with test a drip)

Once your chocolate ganache is ready, place it in a piping bag, and use scissors to cut the end of the bag. 

I first did a test drip to check the consistency of my chocolate.

This is why your cake needs to be cold.

If the cake isn’t cold enough or the chocolate is too thin, it will just run off the cake. If it’s too thick, it will just be a blob.

I like to start on the edge of the cake and let the chocolate fall off.

Taking my time going around the cake, making sure the drips are evenly spaced apart.

Next, begin filling the top of the cake with chocolate.

Start by going around the outside edge of the cake, working your way to the center.

Step 7: Pipe frosting on top of the cake

Before piping frosting on top of the cake, the chocolate needs to be set.

To set the chocolate, place the cake in the fridge to chill for 10-15 minutes.

Tip: I’ve made the mistake of piping frosting on a cake before the chocolate was set, and the frosting slide off the cake. I fixed this by chilling the cake for a few minutes. Then I was able to remove the frosting and re-pipe again.

Place frosting in a piping bag with the piping tip of your choice.

Go around the top edge of the cake with the piping bag.

The last thing I did was add some chocolate sprinkles on top.

If you liked this post then you may also like:

Cake Ideas for Valentine’s Day

9 Must-Have Cake Decorating Tools for Beginners

How to Make a Melting Ice Cream Cone Cake

Want to stay connected? You can find me @heavenmycake on Instagram and across all social platforms. Check out my YouTube channel for cake decorating tutorials and more. Subscribe to my channel here.

If you try this cake, please tag me @heavenmycake. Also, use the #heavenmycake so I can see you ‘Heaven’ your cake too!