The best part? You can make them yourself.

By Annie Campbell
January 14, 2021
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Ever seen a dessert that's equally as fascinating as it is delicious? Well, feast your eyes on the coolest cake trend we've seen so far this year, known across the internet as "tsunami cake" (although "waterfall cake" might be the better fit). With a smooth and slow cascade of rich frosting overtop the edges of a fluffy, moist layer cake, this dessert has our attention.

In short, these cakes = fun, whether you're hosting a girls' night or entertaining the kids for a few hours. Not only do they resemble a science experiment, but they also offer a blank canvas for the wildest toppings and flavor combinations of your dreams. *Cue the sprinkles, Cocoa Puffs, and spoonfuls of edible glitter.*

As soon as I saw these dazzling "pick-me-up" cakes on my feed, I was determined to make them in my very own kitchen. All it took was a visit to the craft store to find clear sheets of acetate and a special order from my local bakery for two unfrosted sheet cakes (no, I did not even bake the cake myself, and no, you don't have to either).

Here's how I made miniature tsunami cakes in my very own kitchen.

Mini Tsunami Cake

You will need

Ingredients

  • Premade unfrosted sheet cake
  • Cake frosting
  • 1 ⅓ cup heavy cream
  • 1 ½ cup milk
  • 4 tbsp cornstarch
  • 1 can condensed milk
  • Desired toppings
  1. In a medium saucepan, whisk together the heavy cream, milk, and cornstarch until smooth. Move to a burner on medium heat and continue to whisk until the mixture begins to thicken, about 5-6 minutes. Add in the can of condensed milk and whisk for a few more seconds. Remove from heat and cool completely. Optional: place a layer of plastic wrap onto the surface of the mixture to prevent a film from forming.
  2. Using the cookie cutter, cut out cake rounds from the sheet cake and transfer to a sheet pan. Spread cake frosting over the top of half of the cake rounds, and use the other half to stack on top, creating double-layer cakes. Move to the fridge until cream topping has cooled completely.
  3. Wrap a sheet of clear acetate tightly around each cake base, securing with tape to form a long tube. Spoon about a cup of the cream topping over the top layer of the cake, ensuring that none seeps between the cake and the acetate. Top with desired decorations and garnishes. When you’re ready to reveal the tsunami effect, gently loosen the acetate from the cake base, then pull up in a swift motion.