Tiered Cupcake Stack

35 min
20 min
Tiered Cupcake Stack


  • 1 sachet natural cake mix
  • 70 g melted pasteurised butter
  • 150 ml water
  • Choice of lemon or orange zest, candied fruit or caramel chips
  • Fondant icing
  • Sugar roses
  • 1 tbsp sugar


  • Preheat the oven to 180°C.
  • Add the contents of the sachet and 150 ml water to a bowl and whisk. Add the melted butter
  • Divide the cake batter into two and add your choice of lemon or orange zest, candied fruit or caramel chips.
  • Transfer the batter to a pastry bag and fill the paper cupcake cups two-thirds full. Bake for 18 minutes.
  • Knead the fondant icing quickly between your hands. Dust the work surface with a little icing sugar and roll out the fondant to a thickness of 3 mm. Cut out shapes using the pastry cutter, using a different colour fondant icing for each flavour of cupcake. Decorate the little cupcakes.
  • Arrange the cupcakes in circles of decreasing size to make a tiered display, using skewers if necessary.


Tip: create a tiered cupcake stack for everyone by also making a conventional cupcake recipe. Distinguish the low-protein cakes by using fondant icing of a different colour for the conventional cakes.

Nutritional Values

1450 kj / 345 kcal
13 g
56.8 g
0.2 g
6 mg
8 mg

Taranis products used