These moist and tender Vanilla Bean Cakes are frosted with a sweet Cream Cheese Frosting in an adorable ruffle design.
*You should have the perfect amount of frosting for all three cakes, so if you're one to dip your finger in the frosting and sample as you go... DON'T! Or just make extra. :)
**Don't pull the cakes/cupcakes out of the freezer until you're totally ready to start working with them; the idea is for them to be more firm for the slicing and crumb coat.
***It's helpful to set your cake round or plate on a rotating cake stand for decorating. For the 4-inch cake, it also helps to cut four strips of parchment to arrange in a square under your cake, covering the area where the edges of the cake touch the round/plate. Leave these strips there while you apply the crumb coat, and then remove before piping the ruffles.
****I have a cake caddy that I put the cakes in while they were in the fridge to keep the air out. Don't use anything that will touch your frosting and ruin it, of course!
Find it online: https://www.brighteyedbaker.com/mini-vanilla-bean-ruffle-cakes/