What if I can’t choose between a cake and macaron cake? Have both!
One of my favorite inventions so far for Sundbakes has been cakes tiered with macaron cakes. Macaron cakes alone already so special, but a macaron cake stacked on a traditional cake is extremely rare. To my knowledge, Sundbakes is one of the only places to get them on the planet right now!
This is a traditional three-layer vanilla cake with a four-inch macaron cake stacked on top.
Below are some tips to keep in mind.
Getting your cake home: The safest way to travel with the cake is on the floor of your car nestled behind the passenger seat. I recommend bringing towels to create a little "nest" for the box to sit flat and secure. Cakes will melt if exposed to high temperatures, so be sure to use your air conditioning and head straight home to put it in the refrigerator.
Keep your cake chilled: The cake should be kept chilled until the party, but it should be left at a comfy room temperature for about 30 minutes before cutting. The macaron shells will be nice and chewy at room temp.
Cutting your macaron cake: Will the party be in your home? If not, please be sure to bring a cutting board and sharp knife to the party for the macaron cake. The macaron cake will have a cardboard "cake board" below it, so be sure you remove that before serving. There will also be a support in the bottom tier (it's a bubble straw, so it should be easy to locate in the center). You will be able to separate the macaron cake from the base cake below it by running a spatula around its base to lift it. Be sure to separate the macaron tier from the main cake before cutting.
Put the macaron cake on a cutting board before slicing it. I recommend cutting it into eight slices, which can all be halved lengthwise if you’d like. They are surprisingly filling!
Ready to order a cake stacked with a macaron cake? I recommend checking out both my cake page and macaron page to learn more about this lovely hybrid. I can’t wait to design a one-of-a-kind bake for you!
