Have you ever seen a more adorable dessert than this mini macaron cake?! It also happens to be filled with some very tasty funfetti cake batter frosting!
I know, making macarons can be a bit intimidating, but in my opinion they’re well worth it. Plus, if you’re a little bit OCD like me, it can be very satisfying to take exact measurements and follow the intricate instructions.
For the macaron shells, I used this recipe from the ladies over at Oh So Very Pretty! and was really happy with the results. The only change I made was to add 1 tsp vanilla to the batter.
I was a little stingy with the stirring of the birthday cake macaron batter because I was scared I’d make them flat (this happened to me a couple years ago and I was somewhat devastated), but the blackberry macaron batter matched the consistency that the recipe called for (“like runny lava”), and as you can see, the results were superior: flatter, more even, and with a better foot.
As I mentioned, you can find a great, fool-proof recipe for the shells here, then make the fillings below.
Funfetti Cake Batter Buttercream
Beat together 1/4 c butter (at room temperature), 1/4 c powdered sugar, and 1/4 c funfetti cake mix until light and creamy.
To assemble a mini birthday cake, fill one standard size and one mini macaron with the funfetti buttercream, roll them in sprinkles, and stack the mini one on top of the standard one. Snip about 2″ off the end of a paper straw, top it with a dollop of yellow frosting, and spread a small daub of white frosting on the bottom to secure it onto the macarons.
Cook 1/2 c blackberries and 1 Tbsp water in a small saucepan over medium heat until mostly liquid. Strain the berries through a fine mesh sieve. Beat together 1/4 c butter (at room temperature), 1/4 c powdered sugar, and 1/4 c berry juice until thoroughly combined.
I’m so glad I gave macaron-making a second chance! Turns out all I needed was a good step-by-step tutorial and a kitchen scale.