Trader Joe’s No-Bake Vanilla Bean Mini Sheet Cake Recipe Hack

Method

• 1)

  Use a knife or spatula to even out the buttercream frosting on the cakes, so the frost covers the edges as well. The cake is very moist and can crumble easily, so it’s important to be delicate in this step. Use a sturdy spatula and carefully lift up the mini sheet cake, use your hand to help slide the sheet cake off the spatula onto your serving plate. Repeat with the other two sheet cakes, stacking them on top of each other.

• 2)

  Make sure the heavy whipping cream is very cold. If it’s hot in your house, it’s also a good idea to place the mixing bowl and whisk into the freezer for 10 minutes. Pour the cream into your mixing bowl. Use the whisk attachment and whisk on high until it’s slightly thickened. Add ¼ Cup of Powdered Sugar and continue to whisk on high until stiff peaks form. Avoid over-whisking or it will turn grainy, it should be thick like Cool Whip – if you don’t want to make whipped cream, you can substitute with Cool Whip (whipped cream from a can will not work)

• 3)

  Use a silicone spatula to spread whipped cream over the entire cake, fill in all the gaps, then use an offset spatula or large knife to smooth the edges and top. To get the “naked” cake look like mine, I scraped most of the whipped cream off of the sides so the cake layers show through – wipe down your offset spatula as you work. For the top you can use a cake decorating comb or a fork to create a simple design in the whipped cream. Use paper towels to wipe the serving plate clean. Snip some flowers from a bouquet to use as decoration – wrap the stems with plastic wrap before adding them to the cake. This is best consumed within a day because it can dry out in the refrigerator, keep it refrigerated until you’re ready to serve – let it sit out for about 30 minutes before serving. Enjoy!