How to Decorate a Mini Multi-Tier Cake Pan Cake

Edible fondant flowers add a delicate touch to mini multi-tier cakes.

Decorate miniature multi-tier cakes to look like little wedding cakes for a bridal shower or rehearsal dinner. You can serve the cakes as a dessert at the parties or put each little cake in a miniature cake box to give as a party favor or at the wedding reception itself. Decorate the cakes to coordinate with the event's color scheme with miniature fondant flower blossoms in one or several coordinating colors. Does this Spark an idea?

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Colored fondant
Rolling pin
Small fondant blossom cutter
Foam padding
Fondant ball tool
Fondant flower shaper
White or off-white buttercream icing
Icing spatula
Small, round icing tip
Pastry bag
Clear icing gel
Fondant glue (optional)

Instructions

- 1
  
  Roll out a package of fondant that's colored to match the wedding theme. Make the fondant about 1/16-inch thick and cut out small flower shapes with a fondant blossom cutter.
- 2
  
  Place the blossoms on a piece of foam padding and thin the edges of the petals by pressing down gently with a ball tool. Pick up each blossom and squeeze the underside of the center to make the blossom take on a cupped flower shape. Place the blossom in a fondant flower shaper to dry for about 24 hours.
- 3
  
  Spread a thin layer of white or off-white buttercream icing on the entire cake with a small icing spatula. This thin layer is not meant for decoration, but rather to catch any crumbs that loosen from the cake as you spread on the icing. Put the cake in the refrigerator for the crumb coat to firm for about 25 to 30 minutes.
- 4
  
  Spread a thick layer of the white or off-white buttercream icing on the entire cake and smooth out the top and sides of each tier with the small icing spatula.
- 5
  
  Drop a small, round icing tip into a pastry bag and squeeze a little bit of clear icing gel up against one side of the bag, near the tip. Fill the remainder of the bag about half-full with the white or off-white buttercream icing. Squeeze small dots of icing all the way around the base of the cake to resemble a border of miniature pearls.
- 6
  
  Apply a little bit of water or fondant glue to the bottom center of each of the fondant blossoms and press the blossoms against the cake in a spiral pattern around the tiers. Top the cake with one or two of the blossoms in the center.