Cake Sampler Recipe Guide
Category
DessertAuthor
Tiffany Hill
Servings
12 Cake Trays
Here’s what you’ll need:
- Disposable baking pans to bake the cakes
- Piping Tip: 9 FT
- Optional: Stickers/wraps to add the perfect finishing touch. Specific Cake Sampler Sticker is here.
- Optional: Decoration toppers using fondant or melted chocolate in mini molds.
- Optional: To fill the center of each cake square, use a long filling piping tip like this one or even a skewer or butter knife.
Cake Sampler Tray Suggested Selling Price: $10-$12.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
-
2 boxes white cake mix (brand does not matter even if oz vary)
- 2 cups all purpose flour
- 2 cups granulated sugar
- 4 TBSP vegetable oil
- 8 egg whites
- 2 2/3 cups water
- 16 oz. sour cream
- 1 tsp vanilla extract
Directions
Step One: Make the Cake Batter
Preheat oven to 325 degrees
- Place all ingredients in mixing bowl and mix on medium speed until incorporated
Bake the Cake Trays
Lightly spray cake trays with baking spray.
Pour 240 grams into each cake pan.
Place pans on a cookie sheet and bake at 325 F for 25 minutes.
Allow cakes to cool completely before filling and decorating.
Fill the Cake Sampler Tray
Once your cakes are baked and completely cooled, complete the following steps:
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.
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.
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.
Decorate Your Cake Sampler Trays
Prepare your buttercream. See recipe.
Fill a piping bag with buttercream icing and fit with a 9 FT piping tip.
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.
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.
- Finish with sprinkles of your choice.
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.
Recipe Note
Note from Tiffany:
Bakers, this is my semi-scratch white cake recipe and by far the most requested cake by both my customers and my family. If you prefer a fully scratch version, you can find my scratch white cake recipe inside my Cake, Fillings, and Buttercream Bundle.
Cake Sampler Storage Tips
• Refrigerator: Store the Cake Sampler Trays with the clear lids tightly secured. They will stay fresh in the refrigerator for up to 3 days.
• Freezing: Cake Sampler Trays freeze beautifully. Secure lid tightly and freeze for up to 2 months. Thaw at room temperature before serving.