Rarity's Cutie Mark Cakes

Once again I was inspired by My Little Pony: Friendship is Magic to create these little cakes.  I haven't seen much of Rarity this season and I'm disappointed that Season 3 will be a short one.  I really enjoy watching Ponies with my husband.  He is such a Brony!

Rarity's cakes are in the shape of diamonds, just like her cutie mark!  They are little too, like tea cakes.  rarity strikes me as the English Tea type and these would be perfect for a Tea Party.

I didn't have a diamond shaped cookie cutter so I bent my square one into the shape I needed.  These ones are Wilton brand and bent easily into my desired shape and back again.

For the cake, I just used a box of white cake mix I had on hand.  I baked the cake in a parchment lined jellyroll pan.  My cake only took 10 minutes to bake because it was so thin.  After they cooled I cut out my diamonds.

For my filling I tinted some store bought buttercream with get food coloring.  I think I was able to match Rarity's hair color pretty well.  What do you think?  I love Rarity's hair.  I want purple hair!

I layered two cakes per a diamond using my tinted icing as the filling. 

I then used this recipe for quick pour fondant tinted cutie mark blue, cover your mini cakes.  It took two coats to completely cover my cakes.

I then took a blue candy melts pen and drew on the pattern seen on each of Rarity's diamonds.  I had a really shaky hand so they didn't come out as pretty as I wanted them to.

These cakes taste so yummy! kind of like those Little Debbie cakes you can buy at the grocery store, Zebra Cakes I think they're called. The chocolate outline popped off a bit when I cut one open to show ya'll the middle. It was tasty;)

Rarity's Cutie Mark Cakes

1 box white (vanilla) cake mix and the ingredients to make the cake per box directions
1 can vanilla frosting tinted purple
1 recipe Quick Pour Fondant tinted light blue

1. Prepare cake per directions on cake mix box.  Pour prepared cake mix in parchment lined jellyroll pan.  Spread batter into even layer usuing offset spatula.  Bake cake at 350F for 10-15 minutes or until a toothpick inserted in center comes out clean.  Remove cake from oven and let cool completly.

2. Used a 2inch diamond shaped cookie cutter (or a square bent into diamond shape) to cut out cake shapes.

3.  Ice top of one cake and top with a second cake.  After layering all cakes, place on a wire rack in a cookie sheet.

4.  Cover all cakes with the Quick Pour Fondant using a glass measuring cup.  Let set.  If needed cover cakes with second coating of fondant. Fondant caught in cookie sheet can be reused.  Just  scrape up excess fondant and reheat/melt.

6.  After all cakes are set, use a chocolate melts pen to draw on details.