Layer Cakes

I saw a beautiful picture on Pinterest the other day of a layered bite-sized cake which I decided to recreate. It is surprisingly easy to make and you can vary the preferred size of your layered cakes by changing the size of your cookie cutters. 

Ingredients

• 3 cups flower
• 1.5 cups sugar
• 2 tsp baking powder
• 1 tsp salt
• 2/3 cup vegetable oil
• 1 - 2 tsp vanilla extract
• 2 tsp white vinegar or apple cider vinegar
• 2 cups water or soy milk 
• food colouring 
• 250g icing sugar (I use the ready made Ina Paarman ones) 
• 125 g vegan margarine (I use Cardin)
• 1/4 cup water

Additional Items

• 3 cake tins
• cookie cutters
• cake decorations such as hundreds of thousands, sugar etc. 

Pre-heat oven to about 180 degrees Celsius. 

Combine dry ingredients in a mixing bowl, make a hole in the bowl and add the wet ingredients. Mix until smooth. 

Divide cake batter equally into three separate mixing bowls. Add a few drops of your desired food colouring. If you want different shades of the same colour, simply add more or less food colouring to the three separate bowls. Mix until you get your preferred shades. 

Pour the three coloured batters into three separate (pre-greased) cake tins, insert into the oven and bake for about 30 - 40 minutes, or until your cake tester comes out clean. Remove from oven and allow cakes to cool. 

While cakes are cooling, prepare your icing sugar. Cream 125g vegan margarine, then mix in 250g icing sugar and 1/4 cup water. 

Once the cakes have cooled, turn them over onto a clean surface and begin cutting out shapes with your cookie cutters. 

Stack the cake shapes onto each other and secure with a thin layer of icing sugar between each each. Ice the tops of the cakes. Sprinkle with decorations and serve.