Boho Pink Mini Cake

This is one of those projects that’s way easier than it looks. One cake, a biscuit cutter, basic buttercream, a little fondant and boom… girly, and oh so trendy, boho mini cakes for everyone!

Boho Pink Mini Cake


  • 150 g Self Raising Flour
  • 460 g Plain Flour
  • 610 g Soft Unsalted Butter
  • 610 g Caster Sugar
  • 9 Large free-range eggs
  • 3 tbsp Whole milk
  • 1 tsp Vanilla extract


  • Spray 4, 8" round cake tins (2" tall), with Everbake pan spray (put parchment rounds in bottom and line sides with parchment if you’d like)
  • Cream butter and sugar for about 5 minutes. Until fluffy and white.
  • Add eggs 2 at a time, mixing well to incorporate before adding more.
  • Add dry ingredients all at once while mixer is stopped. Turn on lowest setting and mix until ingredients are just combined.
  • Add vanilla to milk and add to dough. Mix until incorporated.
  • Add batter to pans one scoop at a time so evenly distributed.
  • Level each pan with an offset spatula.
  • Bake at 350º 24-26 minutes or until a toothpick comes out clean.
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