Step 1

Prepare cake batter as directed.

Step 2

Grease baking pan with baking spray, butter, or vegetable shortening. Lay parchment paper along the bottom and re-spray or grease.

Step 3

I recommend a 10x15 or 12 x17 inch rimmed jelly-roll pan, 9x13 inch pan, or something similarly large and flat. Alternatively, you can bake your cakes in mini cake pans.

Step 4

Add cake batter and bake according to recipe instructions, being sure to check if the cake is done after about 8-10 minutes for the jelly roll pans. Baking times will vary depending on upon the cake and pan. Mine was done after about 10 minutes in a 12 x 17 inch pan.

Step 5

The cake will be done when you can pierce with a toothpick or knife and it comes out clean.

Step 6

Let the cake cool completely before moving on to next step.

Step 7

Once your cake has cooled and you’re ready to frost, cut out cake layers using a cookie cutter, or a stencil and knife. You can also use a knife and trace around the bottom of a cup as long as the cup fit comfortably inside your to-go box. I used a 4 inch circle cookie cutters for my cakes.

Step 8

If your cake is particularly moist or sticky, you can dip the cookie cutters in powdered sugar or flour before cutting the cake to keep the cake from sticking.

Step 9

Be sure to measure the size of your bento to-go box and make sure that your cookie cutter/cake layers will fit. You want the cake layers to be smaller than the bottom of the box as the cakes will be bigger once you frost them. And keep in mind decorations and piping will all add to width and height.

Step 10

Depending on your recipe and how thick the baked cake is, you can make either a two or three lawyer cake, depending on preference and what fits in your cake box.

Step 11

Cut parchment or wax paper to desired size to fit into your to-go container.

Step 12

If using a cake turntable, place a large non-stick pad or shelf liner under the entire piece of parchment. This will help the cake from sliding around.

Step 13

Place a dab of frosting on parchment and add first layer of cake.

Step 14

Spread frosting or filling onto the first layer of cake using a knife, offset spatula, or pastry bag filled with frosting.

Step 15

Add second layer of cake. Repeat step 5 and 6 if doing a 3rd layer of cake.

Step 16

Make sure the cake layers are even and then add a crumb coat of frosting by smoothing a thin layer of frosting around the entire mini cake to lock in any stray crumbs.

Step 17

Chill cake for 20-30 minutes or until the frosting has firmed up.

Step 18

Add a thicker layer of frosting around the cake.

Step 19

Using a bench scraper, offset spatula, or a plain knife smooth the frosting around the cake until it is even. See notes for more tips on frosting layer cakes.

Step 20

At this point you can add any optional decorations such as extra piping, sprinkles, or a chocolate drip.

Step 21

Place the entire cake, parchment included, into the to-go container. You can also chill the cake for 20-30 minutes prior to placing in the box. This will help ensure the cakes don't get damaged when placing into the container.

Step 22

If desired, add a fork to the box using decorative tape or ribbon and these adorable cakes are ready to be served, gifted, or just enjoyed!