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About the Recipe: We used Melba flavors of raspberry and peaches, but you could use any type of jam or jelly. The sponge cake is light and easy to cut. These dessert 3-layer mini cakes are stored in the refrigerator until serving and then sprinkled with a touch of confectioners’ sugar sweetness.
Recipe Inspired by: Better Homes and Gardens, March 2013
Slicing the Cake:
Use a serrated knife, trim cake edges for straight sides. Cut cake lengthwise in half. Cut each half into seven 4-1/4×1-3/4-inch pieces, forming about 14 mini cakes.
Split each cake piece in half or thirds. We cut them in half, which made thicker layers.
Adding the Fillings:
Spread a thin layer of jam on the bottom cake layer, top with 1 Tbsp. whipped cream filing; add second cake layer, repeat jelly and whipped cream and finish with a top cake layer. You will most likely have 1 piece left over if you split the cakes in half. We stored them in the refrigerator.
Before serving, sprinkle the tops with confectioners’ sugar.
Yield: 9 (3-layer) stack cakes
pdf for Copy of Recipe – Three Layer Stacked Cake Dessert
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