Layer Cakes contain 42 pieces in each set of 10 inch fabric squares and layer cakes come in different collections. Each fabric collection which is designed for Moda either by independent designers or in house designers is intended to coordinated and mix and match perfectly.
How many squares are in a 10 layer cake?
A Layer Cake is a total of 42 fabric squares. Each square is 10 inch by 10 inch. If there are 42 fabrics in the fabric collection, you get one square of each fabric.
How many squares are in a layer?
Since a layer cake is usually made up of 42 squares, you would need 3 metres of fabric to cut this many squares.
How many 10 inch squares are in a fat quarter?
A fat quarter can be cut into 2 – 10” squares (layer cakes) with extra fabric for 4 – 5” charm squares 12 – 5” charm squares and a 22” Jolly strip.
How many 10 inch squares are in a yard of fabric?
How Many Squares in a Yard?!
|Guideline for figuring number of pieces in a yard of fabric. (curved or unusual shaped pieces require more fabric)|
|Size of Square||Pieces in 36′ Fabric||Pieces in 45′ Fabric|
What are 10 inch quilting squares called?
Layer Cake Fabrics
Layer Cakes, Stacks, or Tens are some of the popular names used for 10 inch squares.
What are 10 squares called?
Quilt Layer Cakes are collections of 10′ x 10′ squares of quilting fabric made by Moda Fabrics. They are similar to a Charm Pack but a larger size.
How many pieces of fabric are in a Layer Cake?
Layer cakes sometimes referred to as stackers, crackers, or patty cakes, are 10-inch squares of fabric (10′ x 10′). They are similar to a charm pack, but a larger size. Layer Cakes are available by collection and typically include 42 pieces of fabric, though the number may vary.
What are layer cake squares?
A layer cake is a sewing term used for a collection of 10-inch squares of fabric, grouped together by color family, pattern, or design line. A layer cake is a precut pack of fabric, consisting of 42, 10-inch squares (although that number may vary).
What size quilt will one layer cake make?
For example, if you were to sew all the blocks together to create a patchwork quilt top with the 42-10″ squares from one layer cake, you would make seven rows of 6 squares each. The size of that quilt top would be 57″ x66 ½” which makes a great throw size quilt.
How many 10 inch squares are in a half yard?
How many 10″ squares can you cut from your fabric? Most fabric is 40″- 44″ in width. This is the number of squares that can be cut from the following: ½ yard of fabric will yield 4 squares.
How many 10 inch squares does it take to make a quilt?
The quickest and most simple way to make any size quilt is to use your favorite fabric precuts to make a classic patchwork quilt. Just two 42-piece layer cakes will create an 85″ square quilt using a 9-by-9 layout of the 10″ squares! For a bit more interest, add some sashing between your squares.
How many yards of fabric do I need for a Layer Cake?
A layer cake of 40 squares contains 4,000 square inches, or 2.78 yards. (NOTE: Isn’t it cool that jelly rolls and layer cakes contain the exact same amount of fabric?
6 Inch Cake Recipes
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- Learn how to make a delectably soft and buttery 6 inch vanilla cake, as well as a dozen additional cake flavors for your smaller 6 inch cake pans, in this comprehensive guide to baking cakes.
- These are ideal for smaller events and are also much easier to decorate than larger ones!
- Over the past few years, I’ve had an increasing number of inquiries regarding converting large layer cake recipes to suit smaller 6 inch cake pans.
- Even while 6 inch cakes are highly popular, most classic cake recipes are not designed to work with the smaller size.
However, while I was making a 6 inch birthday cake last year, I discovered a simple alternative.Recipes for cakes were no longer altered to match the smaller cake pan size.Instead, I started using the cake batter from my CUPCAKE recipes as a substitute.(Plus, most of my cupcake recipes are really adaptations of bigger cake recipes, so much of the hard work has already been done!) I know it’s nothing revolutionary, but it was a true lighting moment when I realized I had hundreds of 6 inch cake types to bake all at the same time.
6 inch cakes are perfect for children’s birthday cakes, small gatherings and celebrations, and bridal/baby showers where there will be a number of other delicacies on the tables.A 6 inch cake is also a non-intimidating size when it comes to decorating.
Cupcake Batter = 3 Layer 6 Inch Cake
- A batch of cupcake batter that yields around 12-15 cupcakes is the appropriate quantity for a three-layer, six-inch cake.
- One dozen cupcakes typically require 3-4 cups of cake batter, which may be divided evenly between three 6 inch cake layers to make a perfect dozen cupcakes.
- This implies that you can basically make any batch of cupcakes into a miniature layer cake with a few modifications.
- I’ve tried it numerous times with a variety of flavors, but I typically stick to vanilla cake and chocolate cake, which are both created from my vanilla cupcakes and chocolate cupcakes, respectively, and are delicious.
6 Inch Cake Flavors
- The batter may be used for the following recipes to create 6 inch cakes in a variety of flavors: Vanilla Cupcakes (shown as a cake on this page, with the recipe included below)
- Chocolate Cupcakes (shown as a cake on this page, with the recipe included below)
- Lemon Cupcakes
- Red Velvet Cupcakes
- Peanut Butter Cupcakes
- Pumpkin Cupcakes
- Strawberry Cupcakes
- Gingerbread Cupcakes
- Confetti Cupcakes
- Pistachio Cupcakes
- Carrot Cake Cupcakes
- Citrus Cake (shown as a cake, with the recipe included
At 350°F (177°C), it takes around 18-21 minutes to bake all six-inch cake layers. For a three-layer, six-inch cake, you’ll need around 2.5-3 cups of frosting, which is roughly the same amount that you’d need for a dozen cupcakes. Any of the frosting recipes would be ideal for pairing with any of the cupcake recipes listed above.
How to Prep Your 6 Inch Cake Pans
- You may begin preparing the cake pans as soon as you have decided on your 6 inch cake batter recipe.
- First and foremost, make certain you have high-quality 6 inch cake pans.
- It was last year that I discovered Fat Daddio’s 6 inch cake pans and immediately fell in love with them, so much so that I traded in my old 9-inch and 8-inch cake pans for the Fat Daddio’s brand.
- From one baker to another, these pans are of exceptional quality at their low price point.
- I’m not affiliated with this company; I’m just a big admirer.
- The smaller the cake, the more difficult it is to remove it from the baking pan with a clean release.
Here’s my foolproof way for getting your 6 inch cake layers to slide easily out of the pan:
- Make a circle out of parchment paper. Using a wide piece of parchment paper, trace around the bottom of the cake pans. Cut out the circles of parchment paper
- gently oil the baking pans with nonstick cooking spray.
- Insert the parchment round into the cavity
- grease the parchment round as well. I oil both the pan and the parchment paper with butter or baker’s nonstick spray before baking. This ensures that your cake will be baked in an ultra-non-stick environment. There was never any stickiness
Normally, I keep a stack of parchment rounds on available in case I need to throw a cake in the oven in a hurry. Of course, in the event of a cake emergency. Bake the cakes after dividing the batter evenly between the pans.
How to Frost & Decorate a 6 Inch Cake
- To ice a three-layer, six-inch cake, you’ll need around 2.5-3 cups of frosting.
- Your 6 inch cake can be frosted using any of the frostings given above in conjunction with the cupcake recipes stated above, such as vanilla buttercream or chocolate buttercream.
- Assembling and decorating a 6 inch cake is identical to assembling and decorating a bigger cake, however working with a smaller cake is far easier.
- The following are tools that I have found to be useful:
- Cake Turntable: This size is ideal for larger 9-inch cakes as well as smaller 9-inch cakes. When using a bench scraper to frost the sides of a cake, a cake turntable makes it much easier.
- The use of a bench scraper on the sides of the cake helps to smooth out the frosting and make it look more professional. This method is applicable to any size cake. For those of you who have never used one before to decorate a cake, you can see me demonstrate how to do so in my vanilla cake video. They’re extremely convenient
- Spread the frosting between the layers and on top of the cake with a small offset icing spatula. The small size is also ideal for icing cupcakes with frosting.
- In addition to bigger 9-inch cakes, this size is ideal for smaller cupcakes.
- When using a bench scraper to ice the edges of a cake, a cake turntable makes it simple.
- With a bench scraper, I can get a nice finish on the sides of a cake that has been coated with buttercream.
- This method is applicable to any size cake, even large cakes.
- For those of you who have never used one to design a cake before, you may see me demonstrate how to do so in my vanilla cake video.
- Because they’re so convenient, we’ll use them.
Small Offset Icing Spatula: Use this for spreading the icing between the layers of the cake and on top of the cake’s top layer.Even for icing cupcakes, the compact size is ideal.
- Learn how to make a delectably soft and buttery 6 inch vanilla cake, as well as a dozen additional cake flavors for your smaller 6 inch cake pans, in this comprehensive guide to baking cakes. 6 inch cakes are ideal for smaller events and are also much easier to create than 9 inch cakes. 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk at room temperature
- 1 and 3/4 cups (207g) cake flour (spoon & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 3/4 cups (207g) cake flour (spoon & leveled)
- 3/4 teaspoon
- 4–5 cups (480–600g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or whole milk
- 2 teaspoons pure vanilla extract
- salt to taste
- sprinkles for decoration
- 1 cup (230g) unsalted butter, melted to room temperature
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease three 6 1/2-inch cake pans, line with parchment paper, then grease the parchment paper again once it has been greased. The use of parchment paper allows the little cakes to be easily removed from their pans.
- Make the cake by following these steps: Combine the cake flour, baking powder, baking soda, and salt in a large mixing bowl. Remove from consideration
- Using a handheld or stand mixer with with a paddle attachment, cream the butter on high speed for about 1 minute, or until it is smooth and creamy. Add the sugar and beat on high speed for 2 minutes, or until the mixture is smooth and creamy. A rubber spatula may be used to clean up any food that has stuck to the sides or bottom of the dish. Combine the egg whites and vanilla essence in a separate bowl. Mix on medium-high speed until everything is well blended, then add in the sour cream. Using a rubber spatula, scrape the sides and up the bottom of the bowl as needed. Using a low speed mixer, slowly add in the dry ingredients until they are just barely combined. While the mixer is still running on low speed, carefully pour in the milk until it is well incorporated. Do not over-mix the ingredients. It is possible that you may need to whisk everything by hand to ensure that there are no lumps at the bottom of the bowl. The mixture will be somewhat thick
- pour the batter into the cake pans in an equal layer. Bake for approximately 18-21 minutes, or until the cakes are completely done through and the tops are golden brown. When in doubt, poke a toothpick into the center of the cake to see whether it is done. If it comes out clean, the job is over. Allow the cakes to cool fully in their pans, which should be placed on a wire rack. The cakes must be allowed to cool fully before icing and assembling them.
- Make the icing by following these steps: Using a handheld or stand mixer with with a paddle attachment, cream the butter on medium speed for about 2 minutes, or until it is light and fluffy. Combine 4 1/2 cups confectioners’ sugar, the heavy cream, and the vanilla essence in a mixing bowl. To begin, beat at a slow tempo for 30 seconds, then raise to a medium-high speed and beat for 2 minutes and 30 seconds. If your frosting is too thin, you can add up to 1/2 cup additional confectioners’ sugar, or if your frosting is too thick, you can add another Tablespoon of cream. If the frosting is overly sweet, a bit of salt can be added. (18 teaspoon salt is used in my version of the recipe.)
- Putting it together and decorating it:
- Slice a tiny layer off the tops of the cakes with a large serrated knife to make a level surface for the cakes to rest on. Remove from the pan (or crumble over ice cream!). Place 1 cake layer on a cake stand, cake turntable, or serving plate, and repeat the process. Spread about 3/4 cup of frosting evenly over the top of the cake. Place the second cake layer on top and spread about 3/4 cup of frosting equally across the top. The third cake layer should be placed on top. Spread the remaining frosting evenly on the top and edges of the cake. When it comes to decorating, a bench scraper and a little offset spatula come in helpful. If desired, add sprinkles to the top of the cake.
- Place the cutlets in the refrigerator for at least 30 to 45 minutes before slicing. When cutting the cake, this helps to keep the cake’s form.
- Leftover cake should be carefully wrapped and stored in the refrigerator for up to 5 days.
- Preparing Ahead and Freezing Instructions for any flavor are as follows: After baking, allowing the cake layers to cool completely, and covering them firmly, they may be stored at room temperature overnight. Similarly, the frosting may be prepared ahead of time and then covered and refrigerated overnight. Allow the frosting to sit at room temperature for 10 minutes to allow it to slightly soften before assembling and icing the cake. If the frosting is still too firm, continue to beat it on medium speed with an electric mixer until it is soft and spreadable, about 2 minutes more. If necessary, thin with a splash of milk or cream to get desired consistency. Cake layers, whether frosted or unfrosted, may be stored in the freezer for up to 2-3 months. See How to Freeze a Cake (with Pictures). Allow to come to room temperature before decorating or serving after being frozen overnight in the refrigerator.
- In the event that you are unable to get cake flour, you can replace this cake flour alternative.
- Chocolate Cake (Six-Inch): Steps 2 and 3 can be skipped, and the chocolate cake batter from my chocolate cupcakes can be used instead. Chocolate buttercream is used to decorate the cake.
- More Cake Varieties: See the previous page for links to other cake flavors that use my cupcake mixes. Steps 2 and 3 are skipped, and the vanilla batter is substituted with the flavor of your choice.
Cake, vanilla cake, and other related terms Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
Our top 10 layer cake quilt patterns
- Allow them to enjoy their (layer) cake!
- We quilters, on the other hand, have a whole different interpretation of the term ″layer cake.″ While some people associate it with a wonderful Victoria sponge, to us it refers to something quite else.
- The term ″sewing squares″ refers to 10 inch squares of fabric that are often offered in a pack of roughly 42 squares.
- The fact that these squares are linked together by a common characteristic, such as a color scheme, a designer, or a print, means that they come together remarkably well to create an eye-catching, cohesive quilt – once you’ve made the switch to layer cake quilts, you’ll never have to worry about matching clashing colors or collections with each other again!
- Additionally, there are several quilt patterns available that are ″layer cake friendly″ (meaning they can be readily constructed from 10 inch squares if you so want) or, even better yet, quilt patterns that are explicitly created to be produced with layer cakes in mind.
- If you’re a complete novice or an experienced quilter seeking for a new challenge, there are plenty of designs available to help you use up your layer cakes and make the most of them to their best potential!
Layer Cake quilt bundles are available for purchase on Etsy.We’d be negligent if we didn’t describe all of the different ways these delectable stacks of fabric can be stitched together, just in case you haven’t been persuaded yet.It is not only possible to retain the squares intact in order to assemble a basic, quick patchwork quilt, but you can also utilize these convenient pre-cut squares to build Half-square Triangles or Corner-square Triangles with them.By keeping these squares full-size, you’ll save a ton of time when it comes to cutting fabric – though they’re also extremely simple to snip into even smaller pre-cuts if you prefer!
A single layer cake, for example, may provide the equivalent of two charm packs (plus some extra fabric for your binding), making it an extremely cost-effective option.Indeed, the options are really limitless!No matter if you’ve got a brand new layer cake filled with matching fabrics that’s just begging to be pieced together into a beautiful patchwork creation, or some older layer cakes in your fabric stash that didn’t make the cut the first time and are waiting for their chance to shine, we’ve compiled a list of our top 10 favorite layer cake friendly quilt patterns for you.
Lay on the layer cake quilts!
1. Triangle Parade quilt by Amanda Castor
- Take a bite out of this scrumptious layer cake quilt design, which includes: This quick and easy project by Amanda Castor has an assortment of basic Half-square Triangle shapes in an assortment of colors and designs!
- For this beautiful quilt, you may either use two fresh layer cakes (one for the background and one for the coloured triangles) or a range of 10 inch squares from your fabric stash to create the design you choose.
- Bright colors should be used in conjunction with low volume materials in neutral tones to create an eye-catching end product.
- This project can be found in issue 28 of Love Patchwork & Quilting, which is available as a digital issue on Zinio, Apple News, Google Play, and the LP&Q App, as well as in the print edition.
2. Rainbow Hearts quilt by Myranda Makes
- We are falling over heels in love with this lovely Rainbow Hearts quilt by Myranda Makes!
- Easy Half-square Triangles are used to create a giant love heart shape in this quilt, making it the perfect beginner-friendly project for a quilting neophyte to try their hand at!
- Use Myranda’s comprehensive directions to piece together this patchwork design – which was developed with the goal of using up layer cakes – and you’ll have a joyful, colorful blanket in no time.
- Furthermore, the precise positioning of materials in different colours will result in an astonishing rainbow gradient, such as the one seen in the illustration!
3. Star Pop quilt by Quilty Love
- To complete its ensemble of on-trend decor, every modern home need at least one (preferably two or ten) quirky quilts…
- What better way to brighten up your quilt collection than with Quilty Love’s Star Pop quilt?
- This bright quilt is adorned with a sky full of glittering stars and is excellent for using up layer cake squares – as well as being fat quarter friendly and scrap-friendly!
- Whatever fabrics you choose, you’ll have a great time piecing this quilt, where simple squares and Half-square Triangles are transformed into gorgeous Sawtooth Star blocks, which are interrupted by bright blocks of colour.
4. Entropy quilt by Squats & Running Stitches
- The Entropy quilt by Squats & Running Stitches is deceptively simple despite its complex-looking kaleidoscopic design.
- This quilt, which was inspired by the confusion of life during a pandemic, is made up of simple, typical quilt pieces, but it is artfully colored to look more sophisticated than it actually is.
- Look over at Summer’s blog article to see her helpful instructions on how to piece your very own Entropy quilt using your most beautiful layer cake squares.
5. Stay Square quilt by Pieced Just Sew
- Because we don’t want to be associated with the cool kids if something is square like quilting…
- In the event that you feel the same way, this quilt by Pieced Just Sew will allow you to ‘Stay Square’!
- Make use of a layer cake of your choice to finish this simple quilt, which features squares and rectangles that are simple to piece.
- With a pattern-happy, color-filled design like the one displayed, you may show off a range of various colors and patterns, or you can go for a modern monochromatic effect by using squares of the same color scheme!
6. Confetti Star quilt by Material Girlfriends
- This gorgeous Confetti Star quilt by Material Girlfriends has us awestruck with its dazzling design!
- To piece this layer cake quilt, use 10in squares in a neutral backdrop shade and a magnificent array of colors.
- This will allow twelve distinct colors of your choosing to dance over the night’s sky.
- In addition, you’ll be able to conquer a new quilt block, the classic Hunter Star, thanks to the easy-to-follow, clear directions in this handy pattern, which also includes several useful pictures and images (albeit no beautiful dog!).
7. Paper Cuts quilt by Then Came June
- This quilt is for all of the quilters who have been scanning this post for a quilt that would help them get rid of all of the layer cakes that have been piling up in their stash…
- It’s time to show your stash some love by sewing together a cheerful scrappy version of Then Came June’s Paper Cuts quilt!
- The lowdown on how to piece Meghan’s cheery, beginner-friendly quilt using scraps from their collection – including long-lost layer cakes in need of a quilty home – can be found on her blog.
- We like the way this adaptable design allows you to display a variety of various fabrics to make a vibrant quilt while also enabling you to reduce the weight of your ever-growing stash.
8. All That Glitters quilt by Lou Orth
- In Lou Orth’s All That Glitters quilt, metallic fabrics are used with bright patchwork to create a dazzling effect.
- Utilize your pre-cut layer cake squares with this Bear Paw pattern — Lou utilized squares from two separate layer cakes to produce the wonderful range of prints you see in the photo above.
- With a sleek white backdrop fabric and white binding along the borders, these Bear Paw blocks are able to pack a punch of color and flair into a little space.
- This design can be found in issue 87 of Love Patchwork & Quilting, which is available as a digital issue on Zinio, Apple News, Google Play, and the LP&Q App, as well as in print.
9. Garden Snails quilt by Pen and Paper Patterns
- This adorable Garden Snails quilt by Pen and Paper Patterns is one to take it nice and steady with…
- It includes tips, methods, and illustrations, as well as extensive directions on how to piece the snail blocks out of layer cake squares, which makes it a very useful pattern for beginners.
- For the trendy shells of these snails, choose a bold solid fabric for a lively flash of color or a colorful design with lots of personality to allow each snail to reflect their fashion-forward outlook!
10. Fly Away quilt by Suzy Quilts
- This quilt, in our opinion, is very slick!
- Don’t worry, layer cake fans: you can use a layer cake to make the easy Half-square Triangles that are featured on the sleek and simple Fly Away quilt by Suzy Quilts, which is designed by Suzy herself.
- Optional: Use a restricted number of colors and a subdued color palette to create a minimalist design and quilt that exudes ″sophistication″; alternatively, go crazy with your layer cake scraps or your choice of 10 inch squares in a variety of lovely prints to truly make this quilt your own.
More like the layer cake quilts
We have a plethora of quilting inspiration for you right here on Gathered! Check out our quilting for beginners tutorial before diving into our roundup of the finest sewing machines for quilting. Check out our finest quilt kits for beginners, as well.
Small Chocolate Cake (6 Inch)
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- Please take the time to read my disclosure policy.
- Small cakes are unquestionably practical for small gatherings of friends and family.
- This one-layer, six-inch chocolate cake serves four people, making it ideal for a romantic dinner, a Valentine’s Day dessert, a small family birthday party, or any other occasion when you need a smaller cake.
- We really enjoy it with a chocolate ganache on top.
- This chocolate cake mix may also be used to create a small batch of chocolate cupcakes, if you like.
This is a 1 Layer 6 Inch Chocolate Cake
- Over the course of the previous year, we’ve had several requests for smaller versions of sweets that are generally served in huge portions.
- Our 6 inch cakes blog post, in which I teach you how to transform cupcake batter into a 6 inch layer cake, has received a lot of attention from fellow bakers.
- But what if you don’t require three levels of protection?
- Here’s how to make a one-layer, six-inch chocolate cake.
- I was thinking about Valentine’s Day as I was developing this dish.
- Wouldn’t it be lovely to bake a small cake and not have to worry about having a lot of leftover slices?
However, even outside of the Christmas season, having a dessert option for small groups, families, celebrations, or simply a casual at-home date night is extremely useful.
Small Chocolate Cake Details
- Taste: This cake is sweet with a beautiful chocolate flavor, which is enhanced even more when paired with a rich dark chocolate ganache (see recipe) (recipe included below). Wait until the cake has completely cooled before cutting into it. After a few hours, I see that the chocolate flavor begins to emerge.
- Smooth and moist, assuming that the cake has not been overbaked, this cake is soft and creamy with an indulgently moist crumb. Have you ever tried the sour cream variation of my bigger chocolate layer cake that uses sour cream? The texture is nearly identical to the original. All of the unfrosted edges get gently crunchy (in a good way! ), which gives a little tactile texture to each piece of cake.
- Ease of preparation: Because the cake is so little and no complex decoration is necessary, this is an extremely doable recipe for new bakers. The ingredient list is basic, and you won’t even need to use a mixer to make this recipe.
- Time: Allow a few hours to make this cake recipe from start to finish. Because the cake is so thick, it will take around 30 minutes to bake through. The greatest period of time, on the other hand, is spent waiting for the cake to cool.
- Equipment: Other than a 6 inch cake pan (affiliate link to the exact cake pans I use and adore), there isn’t much to this recipe.
Overview of the Ingredients & Process
- A delicious chocolate taste permeates this cake, which is made even more delectable by the addition of dark chocolate ganache (recipe included below).
- Wait until the cake has totally cooled before cutting into it!
- After a few hours, I see that the chocolate flavor has developed.
- Smooth and moist, assuming that the cake has not been overbaked, this cake is soft and creamy with a rich texture.
- I was wondering whether you’d tried my bigger chocolate layer cake with sour cream before.
- Texture-wise, it’s nearly identical to the original.
All of the unfrosted edges get exquisitely crunchy (in a good way!), which gives a little tactile complexity to each piece of cake.This is a great doable recipe for first-time bakers because the cake is so little and there isn’t any fancy decoration involved.A mixer is not required for this recipe, and the ingredient list is rather basic.
To finish this cake recipe, set aside a few hours of time.It takes close to 30 minutes to completely bake the cake because it is rather dense.Having to wait for the cake to cool down is the most time-consuming task.
- Equipment: Other than a 6 inch cake pan (affiliate link to the identical cake pans I use and adore), there isn’t anything particular to mention.
- Chocolate ganache (recipe supplied below), buttercream, or whipped cream can be used to decorate the top of this tiny chocolate cake.
- If you want a thick coating of buttercream, I recommend half any of the following recipes: chocolate buttercream, strawberry buttercream, peanut butter frosting, or vanilla buttercream (see below).
- If you want a lightly sweetened whipped cream topping, you may either half the mocha whipped cream recipe that goes with my flourless chocolate cake or half the vanilla whipped cream recipe that goes with this flourless chocolate cake.
- This sprinkle set contains the heart sprinkles that are shown in the photo.
- (This is an affiliate link.) And this gorgeous pink cake stand, which I purchased from Home Goods two years ago.
Use This Batter for 6 Chocolate Cupcakes
- What does it matter if you only want a modest batch of chocolate cupcakes? Yes, you may certainly make use of this recipe. There are around 1 and 1/2 cups of batter in total from this chocolate cake recipe, which is enough to create 6 standard-sized cupcakes. What does it have in common with my go-to chocolate cupcakes recipe? Because this mixture is a little thicker, the cupcakes aren’t nearly as light, delicate, and spongy as they were in the previous recipe. They’re nice and moist, although the crumb is a little heavier than usual. Any of the topping possibilities listed above can be used as a cupcake garnish.
- I made the chocolate ganache recipe shown below to use on the frosted cupcakes depicted. Using an electric mixer, beat the ganache for about 3-4 minutes, until it becomes whipped ganache after it has been allowed to cool fully. It has a chocolate mousse flavor to it! More information may be found in the recipe below, as well as in my chocolate ganache page.
What About a Vanilla Version?
At this moment, I do not have a vanilla version of this recipe available. However, even though I haven’t tried it, I am convinced that you could half this handmade sprinkle cake recipe and end up with either a one-layer 6-inch cake or six vanilla cupcakes. You are welcome to omit the sprinkles. Print
- This one-layer, six-inch chocolate cake serves four people, making it ideal for any event where a smaller cake is required. If you want to create a small batch of chocolate cupcakes, you may use this chocolate cake batter. Before you begin, make sure you have read over the recipe notes. 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (60ml) buttermilk, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder (optional)
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (60ml) buttermilk, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) granulated sugar
- Coarsely chopped one 4-ounce (113g) semi-sweet chocolate bar of superior quality
- A half cup of heavy cream (120mL), often known as heavy whipping cream
- Garnishes are optional and include raspberries, mint, and/or sprinkles.
- 1-ounce (113g) coarsely chopped semi-sweet chocolate bar of high quality
- A half cup of heavy cream (120mL), sometimes known as heavy whipping cream
- Raspberry, mint, and/or sprinkles are optional garnishes.
- Preparing Ahead and Freezing Instructions: The cake may be made, cooled, and stored at room temperature overnight if it is well wrapped. Cake, whether frosted or unfrosted, may be frozen for up to 2-3 months. If you’re interested in learning how to freeze cakes, check out my page on the subject. Cake should be thawed overnight in the refrigerator and then brought to room temperature before decorating and serving Please visit my chocolate ganache page for information on how to create the ganache ahead of time, specifically step 5.
- Natural cocoa powder should be used instead of Dutch-process cocoa powder. (For additional detail, see Dutch-process cocoa powder vs natural cocoa powder.)
- Espresso Powder (optional): The cake will not taste like coffee if you use espresso powder in it. Instead, it enhances the flavor of the chocolate. It’s entirely optional, however for the finest flavor, I strongly advise it. If preferred, you may use instant coffee (the powder) for the espresso powder and use the same quantity of coffee.
- Quantity of Sugar: I tested this recipe with 6 Tablespoons of sugar, and while the cake wasn’t quite as sweet as I would have liked, it was still a very plain cake. I recommend staying with 8 tablespoons (1/2 cup) as a starting point. The addition of chocolate ganache to the top really helps to balance out the richness.
- Buttermilk: This recipe calls for buttermilk, which is not optional. If necessary, you can produce your own homemade version of buttermilk. In a liquid measuring cup, combine 1/2 teaspoon white vinegar or lemon juice with water. Pour in enough whole milk to fill the measuring cup to 1/4 cup, then set it aside for later use. Although lower-fat or nondairy milks can be substituted for the soured milk in this recipe, the cake will not be as moist or rich. Allow it to sit for 5 minutes after you’ve stirred it. The homemade ″buttermilk″ will have curdled slightly and will be ready to use in the recipe when it is ready.
- Cupcakes (six): Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). 6 muffin liners should be used in a standard 12-count muffin pan. Prepare the batter in the same manner as described in Step 2 above. Fill the liners with the batter by pouring or spooning it in. Fill each cup about two-thirds of the way to avoid spilling over the sides or sinking. Preheat the oven to 200°F and bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean. Don’t overbake the cupcakes, as this will cause them to become dry. Allow for complete cooling of the cupcakes before frosting them.
- Chocolate in Ganache: Ganache will only set if the proper chocolate is used in its preparation. If you don’t have any high-quality chocolate chips on hand (I recommend Ghirardelli semi-sweet chocolate chips), pure chocolate baking bars are a good alternative. You can find them in the baking aisle, right next to the chocolate chips, if you look for them. They are available in bars weighing 4 ounces. Bakers or Ghirardelli are two of my favorite chocolate brands. You can also use other types of chocolate, such as milk chocolate (also known as German Chocolate) or dark chocolate, for this recipe. If you’re using white chocolate, cut the amount of cream in half to 1/3 cup (80ml). Because white chocolate is softer than dark chocolate, it requires less cream.
- Heavy cream can be substituted with the following dairy-free alternative: 1/2 cup full-fat canned coconut milk should suffice. Before opening and measuring, give it a good shake. Stir constantly on the stovetop as it heats up, and bring it to a simmer.
- 8-inch Pan or 2-Layer Cake: This cake batter can be used in an 8-inch cake pan or a 2-layer cake pan. However, because the cake will be thinner and the baking time will be approximately 24-25 minutes, use a toothpick to check for doneness just as instructed above. I do not recommend doubling this recipe in order to make a two-layer cake because the batter will be quite thick and heavy in flavor. In its place, divide the batter between two 6-inch cake pans (baking time will be reduced), or divide this chocolate cupcake batter between two 6-inch cake pans (baking time will be reduced). Starting at 26 minutes, use a toothpick to check for doneness.
Chocolate, cake, and ganache are some of the keywords to remember. Baking Made Simple has a newsletter subscription option. Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
Easy Strawberry Shortcake Cake Recipe Perfect for Summer!
Using layers of luscious vanilla cake, juicy strawberries, and fluffy whipped cream, this Strawberry Shortcake Cake transforms a classic dessert into a simple and delicious treat! This is the ideal dish for using up delicious summer strawberries! Are you looking for a classic strawberry shortcake recipe? Make this strawberry shortcake dish with homemade biscuits to see how easy it is!
Homemade Strawberry Shortcake Cake
- Despite the fact that this post is sponsored by Challenge Butter, all thoughts expressed are my own.
- One of the nicest things about summer is the abundance of fresh berries, and strawberries have always been a particular favorite of mine since I was a child.
- It’s impossible to go wrong when pairing strawberries and cream with any form of cake or biscuit.
- It’s the ultimate summertime treat.
- This Strawberry Shortcake Cake takes the original delicacy, which is made with biscuits, and transforms it into a gorgeous tiered cake that is excellent for a summer picnic or BBQ – or even a strawberry-birthday lover’s celebration.
- It’s actually a fantastic way to enjoy strawberry shortcake since you don’t have to bother about preparing individual biscuits as you would with other methods.
Simple as baking the cake layers and assembling them with fresh strawberries and cream!It’s a piece of cake!
How to Make Strawberry Shortcake Cake
In order to make this cake, there are three major components. The soft vanilla cake, sugared strawberries, and handmade whipped cream make this a delicious dessert.
- This vanilla cake is light and moist, and it has a strong vanilla taste that is delicious.
- It makes use of equal amounts of butter and vegetable oil to produce a cake that has a wonderful buttery flavor and retains its moisture for several days after baking.
- For the reasons I’ve said previously, high-quality butter goes a long way, and Challenge Butter is one of my favorites.
- That delicious butter is created from the freshest milk and may be found in the fridge in just two days after it is harvested from the farm.
- Furthermore, there are no growth hormones present, nor do they employ any chemical preservatives, fillers, or colours in their products.
- When you purchase Challenge, you can be assured that you are receiving high-quality butter, which is evident in the butter’s creamy texture.
The butter, oil, and sugar are mixed together for many minutes, which incorporates air into the batter and results in a light texture for the finished cake.A vanilla cake that is one of my personal favorites!
- After that, there are the strawberries.
- It has been my experience that the greatest method to choose fresh summer strawberries is to smell them while they are in their prime at the grocery store.
- I put the package straight in front of my face and look it in the eyes.
- There is no remorse in this house!
- Give me my delicious berries, please!
- If they don’t smell sweet and delectable, you can bet they won’t taste that way, too.
Slice up the strawberries and blend them with a little amount of sugar before allowing the mixture to settle for an hour or so.As a result, when you pour sugar over your cake, the liquids from the berries are brought up to the surface.If you’re really into the juices, you might increase the amount of sugar you use and let the strawberries soak for a longer period of time.
You’ll want to use a stabilized whipped cream so that your cake doesn’t crumble when you cut into it. I use powdered sugar to keep it in place, and it will last for weeks on end if done correctly. Although your cake will not be around for long enough to witness this, the powdered sugar added to your whipped cream will ensure that it remains in place for the duration.
Tips for a Perfect Strawberry Shortcake Cake
- Make careful to cream the butter, oil, and sugar together for the entire period of time specified in the recipe. It helps the cake rise when baked by incorporating air into the mixture. Do not overmix the cake batter. It might result in a dense, difficult cake
- the more strawberries you use, the better the cake. It’s never a bad idea to have a little extra on hand to use as a decoration for cake slices
- this is a cake that tastes best when it’s cooked fresh. The cakes may be made a day ahead of time, and the strawberries can be prepared the day before as well. Making the whipped cream right before stacking the cake is my preferred method. Prepare everything the day before you intend to serve it to ensure that it retains its fresh appearance.
A slice of this Strawberry Shortcake Cake is just what summer was intended for. Fresh, light, and really excellent! You’ll want to make it every day this summer! Take a look at the transcript
More Great Strawberry Dessert Recipes
- Recipes for Strawberry Shortcake include: the classic strawberry shortcake
- the strawberry shortcake trifle
- the strawberry short cake popsicles
- the strawberry shortcake cheesecake
- the strawberry shortcake cupcakes
- the strawberry whipped cream.
Strawberry Shortcake Cake
- Lindsay is the author of this piece.
- Preparation time: 1 hour
- cooking time: 20 minutes
- total time: 1 hour 20 minutes
- yield: 14 servings
- preparation time: 1 hour 20 minutes
- method: oven
- cuisine: American
- category: dessert
- method: oven
Using layers of luscious vanilla cake, juicy strawberries, and fluffy whipped cream, this Strawberry Shortcake Cake transforms a classic dessert into a simple and delicious treat!
- 325g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (112g) unsalted Challenge butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 pound fresh strawberries
- 3 tbsp (39g) sugar
- Cold heavy whipping cream (2 1/2 cups (600mL)
- 1 1/4 cups (144g) powdered sugar
- 2 teaspoons vanilla essence
- Prepare three 9-inch cake pans by lining the bottoms with parchment paper circles and lightly greasing the sides.
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined.
- To make it lighter in color and more fluffy, place all of the ingredients in a big mixing bowl and beat on medium speed for about 2 minutes.
Do not shortchange yourself on the creaming time.You should be able to see a difference in color and texture.4.Add the eggs one at a time, mixing after each addition until the mixture is largely mixed.
Scrape down the sides of the bowl as necessary to ensure that all of the ingredients are well combined.5.Fold in half of the dry ingredients into the batter until it is largely smooth and well blended.
- Slowly pour in the milk and stir until everything is properly blended.
- 7) Combine all of the remaining dry ingredients until they are well-combined and smooth.
- Scrape down the sides of the bowl as necessary to ensure that all of the ingredients are well combined.
- It is important not to overmix the batter.
- Divide the mixture evenly between the two cake pans and bake for 18-20 minutes, or until a toothpick inserted into the center comes out with crumbs.
- Remove the cakes from the oven and set them aside to cool for about 2-3 minutes before transferring them to cooling racks to finish cooling.
10.To prepare the strawberries, first wash them and remove the stems off before slicing them.11.
Toss together the cut strawberries and sugar in a large mixing basin until well combined.Allow for at least 1-2 hours in the refrigerator to allow the sugar to draw out the juices from the berries.(Optional) The longer it rests, the more juice you’ll be able to squeeze out.12.When you’re ready to assemble the cake, begin by whipping the heavy cream until stiff.Large mixer bowl: In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract and whisk on high speed until medium to firm peaks form.
In order to begin assembling the cake, start by arranging the first cake layer on a cake plate or other presentation platter.Spread a layer of whipped cream on top.I used the Ateco tip 808 to pipe dallops around the outside border of the cake, then filled it in with the rest of the cake batter.Alternatively, you may simply put a layer of whipped cream on top.14.
Place about half of the strawberries on top of the whipped cream and spread them out evenly.15.Add the second layer of cake, another layer of whipped cream, and another layer of strawberries on top of the first layer.
16.Add the last layer of cake and top it with some whipped cream swirls and fresh strawberries to complete the presentation.If you have any remaining juice from the cut strawberries, you might pour it on top of the cake or serve it with the cake pieces as an accompaniment.17.
Keep the cake refrigerated until you’re ready to serve it.The cake layers and strawberries may be prepared up to one day ahead of time, but it is ideal if the cake is stacked together on the day it will be served.
- 1 slice has 529 calories, 37 grams of sugar, 45 milligrams of sodium, 32.1 grams of fat, 55.9 grams of carbohydrates, 6.3 grams of protein, and 120.8 milligrams of cholesterol.
Strawberry shortcake cake, strawberry vanilla cake, how to make strawberry shortcake cake, strawberry cake recipe are some of the terms used to describe this dessert. Enjoy! It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy.
Chocolate Oreo Cake Recipe – Oreo Lovers Dream Dessert!
This recipe for Chocolate Oreo Cake is very delicious! A delicious chocolate cake topped with Oreo frosting is what you’re looking for! And not just any Oreo frosting; this Oreo icing is LOADED with smashed up Oreos. It’s every Oreo lover’s fantasy come true.
Chocolate Oreo Cake
- So, you may recall that I stated last year that the hubs and I were planning a trip to South Africa, both to see his family and to get a feel for the nation.
- Originally, we were planning to travel during Thanksgiving and into December, but we were forced to postpone the trip since the hubs’ citizenship application was held up for many weeks.
- It has taken a LOT longer than we anticipated, based on the experiences of others, but the hubs will finally have his last interview and exam on Monday!
- Our anticipation is building as he completes his task.
- The ″ceremony″ where he will officially obtain his citizenship will hopefully not take too long – but we aren’t holding our breath on that front.
- You may be assured that as soon as we obtain citizenship, we will apply for his passport and reschedule the trip.
But for the time being, he is concentrating on preparing for the exam.He’s pretty much grown up in the United States, so it’s not like this is new information for him, but it’s surprising how much of it you forget.On Sunday night, it was brought up during the Super Bowl.We had a small group of people around to watch the game, and they were all inquisitive about the types of questions that were in the study guide that the kids had been given.
He went and retrieved it and immediately began reading the questions aloud.With the exception of the two professors in the group, the most of us had difficulty answering the questions properly.We had a general understanding of the most of the answers, but we would almost certainly have gotten them wrong.
- The fact that we are not required to take the test is a blessing.
- However, I’ve been quizzing him for the past several evenings, and now we’re both prepared to take the test together!
- It will be time to celebrate after everything has been completed.
- And festivities necessitate the consumption of cake.
- This Chocolate Oreo Cake is a wonderful celebration cake.
- It is made using Oreo cookies.
- Oreos have been one of my all-time favorite cookies for what seems like an eternity.
- They’re fantastic, and I adore them.
- The stuffing is the most delicious portion.
I don’t even bother to eat an ordinary Oreo cookie anymore.Only double-stuff is allowed here.However, I haven’t tried the new mega-stuff ones because I haven’t seen them yet.
I’ve been tempted several times, but now that I bake so frequently, I’m unable to resist.To allow myself to enjoy the foods I prepare, I can’t also eat a whole box of Oreos at the same time, since it would be cheating.As a result, I decided to just include them into my cake.The issue has been resolved.You folks, I’m talking to you.There is literally a whole bag of Oreos in this cake.
It is very delicious.Don’t bother looking at the nutritional information.Just don’t do it.Trust me on this.This cake is intended for special occasions, and special occasions do not include nutritional information.
The cake layers are prepared with the moistest cake you’ve ever tasted, and they’re really delicious.Once you’ve tried it, you’ll never want to cook another chocolate cake again.It’s very great.
Furthermore, there is no need for a complicated mixing process because everything is combined directly in the bowl.The Oreos are placed on top of the frosting.I’ve said it before and I’ll say it again: I enjoy strong tastes.Consequently, when I announce that I will be creating an Oreo cake, there will be no holding back.
3 cups of Oreo crumbs are used to make the frosting.Overkill?Never.
Oreo perfection, in a nutshell.And, in order to ensure that there is an ample amount of Oreo in every piece, I created three layers of cake instead of two.As a result, there are two whole layers of frosting in the centre, in addition to the icing on top.Mmmmmm.
And, as if that wasn’t enough, I went ahead and added some more.What I do know is that you will never be able to accuse me of being stingy with my indulgences.Thank you very much.
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Chocolate Oreo Cake
- Lindsay is the author of this piece.
- Recipe makes 14-16 slices
- preparation time: 30 minutes
- cooking time: 28 minutes
- total time: 58 minutes
- category: cake
- method: oven
- cuisine: American
- time required: 58 minutes
This Chocolate Oreo Cake is very delicious! A delicious chocolate cake topped with Oreo frosting is what you’re looking for! And not just any Oreo frosting; this Oreo icing is LOADED with smashed up Oreos. It’s every Oreo lover’s fantasy come true.
- 2-1/2-cup (260g) flour
- 2-1/2-cup (414g) sugar
- 3/4-cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
- 2-1/2-cup (414g) butter
- Ingredients: 2 teaspoons baking soda, 1 teaspoon salt, 2 big eggs, 1 cup (240ml) buttermilk, 1 cup (240ml) vegetable oil, 1 1/2 teaspoons vanilla extract, 1 cup (240ml) boiling water
- 12 12 cups (336g) butter
- 1 1/2 cups (284g) shortening
- 8–9 cups (920g–1035g) powdered sugar
- 3 1/2 cups (414g) Oreo crumbs (about 33 Oreos)
- 1 teaspoon (1 tsp) vanilla essence
- 6–7 tablespoons (90ml-105ml) water
- Optional: Oreos
- 6 oz (1 cup | 169g) semi-sweet chocolate chips
- 1/2 cup heavy whipped cream
Please keep in mind that you will require at least one whole packet of Oreos. If you intend to garnish the exterior of the cake with more Oreos, as shown, you may require a second bag of Oreo cookies.
- Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and lightly greasing the sides.
- In a large mixing bowl, combine all of the dry ingredients and whisk well.
- Combine the dry ingredients in a large mixing bowl with the eggs, buttermilk, and vegetable oil.
4.Boil the water with the vanilla bean and then add it to the mixture.Make a thorough mix.5.
Distribute the batter among three cake pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick inserted into the center comes out with crumbs.6.Remove the cakes from the oven and set them aside to cool for about 10 minutes before transferring them to cooling racks to finish cooling fully.
- Prepare the frosting while the cakes are cooling.
- In a large mixing bowl, cream together the butter and shortening until smooth.
- Gradually add 4 cups of powdered sugar, mixing constantly, until the mixture is smooth.
- Stir in the vanilla and Oreo crumbs until the mixture is smooth.
- Gradually add another 4-5 cups of powdered sugar, mixing constantly until smooth.
Continue to add water or milk until you get a smooth texture.11.Set aside approximately 3 1/2 cups of frosting for the filling within the cake and, if using, fold in the chopped Oreos.
12.When the cakes are completely cold, carefully remove the cake domes off the top using a broad serrated knife.13.Place the first layer of cake on a cake plate and smooth it out.Spread 1/2 of the frosting on top of the Oreos in a uniform layer, followed by the remaining icing.14.
On top of the second layer of cake, spread the remaining frosting, followed by a layer of chopped Oreos in an equal layer.Finish by putting the last layer of cake on top and icing the exterior of the cake with any leftover frosting.Please feel free to follow along with my guide on how to frost a smooth cake.The chocolate chips should be placed in a medium-sized mixing basin to begin producing the chocolate ganache (see my tips on making chocolate ganache).17.
Gently heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips in a large bowl.Allow it to settle for 2 to 3 minutes before whisking it until it is smooth.Pour the chocolate ganache around the border of the cake and then pour the remaining ganache on top of the cake, spreading it evenly.
Drizzling around the borders is best done using a squeeze bottle, in my opinion.19.Allow the ganache to set up for a few minutes, then pipe the remaining frosting around the top border of the cake (see my instructions for constructing a chocolate drip cake) and sandwich an Oreo in between each swirl of frosting.Ateco tip 847 was the one I used.
20.If preferred, sprinkle a few Oreo crumbs on top of the cake before cutting and serving.The cake is at its finest if it is kept firmly covered for 3-4 days.
- 1 slice has 995 calories, 93.8 grams of sugar, 398 milligrams of sodium, 60.6 grams of fat, 114.7 grams of carbohydrates, 5.7 grams of protein, and 79.1 milligrams of cholesterol.
In this article, we will discuss the oreo dessert recipe, chocolate cake recipe, oreo cake, chocolate oreo cake, oreo lovers dessert, oreo dessert ideas. Enjoy! It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy.
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