Directions

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1. Preheat oven to 325 degrees

2. Place all ingredients in mixing bowl and mix on medium speed until incorporated

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1. Lightly spray cake trays with baking spray.

2. Pour 240 grams into each cake pan.

3. Place pans on a cookie sheet and bake at 325 F for 25 minutes.

4. Allow cakes to cool completely before filling and decorating.

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1. Once your cakes are baked and completely cooled, complete the following steps:

2. Cut each cake tray into six even sections. See video here. I used this dough cutter to cut but a knife would work as well.

3. Once your cakes are cut into six even sections, fill each section with your filling of choice. I filled two with raspberry, two with salted caramel, and two with lemon curd.

4. Note: I use a long piping tip like this one to poke a small hole in each cake square. A skewer or butter knife works well too. Once the hole is made, use a piping bag to fill the cake with your filling of choice.

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1. Prepare your buttercream. See recipe.

2. Fill a piping bag with buttercream icing and fit with a 9 FT piping tip.

3. Pipe the top of each cake square with buttercream. To help customers easily identify the fillings, I alternated colors. For example, the raspberry squares were piped with pink buttercream, the lemon curd squares with yellow buttercream, and the salted caramel squares with white buttercream.

4. Optional: For a cleaner, more polished look, you can pipe a small buttercream border around the edges of each cake square. I used a #18 piping tip (but any small piping tip would work) and quickly piped along the edges of each section. This step is completely optional but only takes a minute or two and helps tidy up the edges of each square.

5. Finish with sprinkles of your choice.

6. Note: For accessory pieces (such as butterflies, bunnies, or other shapes), I fill a mini mold with either fondant or melted chocolate, then allow it to set before adding to the buttercream dollops.