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1
Preheat the oven to 450 degrees.
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2
Spray the mini brioche tins with nonstick cooking spray.
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3
Lightly dust with flour and place on a sheet tray.
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4
Line cupcake tin with white paper liners.
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5
Prepare the cake mix according to package instructions, substituting the buttermilk for the water in recipe.
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6
Fill the brioche tins and cupcakes 2/3 of the way to the top.
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7
You should get about 18 cupcakes.
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8
Bake, rotating pans halfway, until tops are golden and a toothpick inserted in the center comes out clean.
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9
Brioche tins will take about 8 to 10 minutes, cupcakes will take 12 to 15 minutes.
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10
Remove from the oven and cool 5 minutes before unmolding and cooling completely on a wire cooling rack.
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11
To make the poured icing for mini fluted cakes: Combine 1/2 cup confectioners' sugar with enough lemon juice to form a thin glaze about the consistency of syrup.
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12
Dye with equal amounts of red and blue food coloring until the desired lavender color is reached.
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13
Place the cakes upside down on a cooling rack fitted inside a sheet tray.
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14
Pour the icing over the top of the cakes, allowing it to drip down the sides and completely coat the cake.
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15
Allow to set up.
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16
Meanwhile, mix enough of the confectioner's sugar (1/4 to 1/3 cup) for the icing to thicken; it should be about the consistency of pancake batter.
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17
Add an additional drop or 2 of each food coloring to deepen the color.
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18
Place the icing in a small zip top bag and snip the corner.
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19
Pipe just over the top of the fluted cake, allowing it to drip down the sides.
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20
To make the frosting for the cupcakes, combine the can of vanilla frosting with enough of the remaining confectioners' sugar to stiffen slightly and allow the frosting hold a shape when piped.
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21
Color with equal amounts of red and blue food coloring to the desired lavender color.
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22
Place in a pastry bag or a resealable zip top bag fitted with a round pastry tip.
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23
Put 12 cupcakes into lavender cupcake covers.
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24
Pipe the frosting on top, holding the tip just above surface of the cupcake and raising slightly as you squeeze to form a ball of frosting.
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25
To assemble: Place the cupcakes evenly spaced on the largest bottom tier and top each with a small sprig of lavender.
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26
On the middle tier arrange the fluted cakes evenly.
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27
On the top tier place 4 store bought petit fours.
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28
Once on the table, sprinkle the whole stand with edible glitter.
