How to: Icing Mini Wedding Tier Cakes

A mini wedding cake can be a lot of work.

A mini wedding tier cake can take a lot more effort than a large cake, particularly when you have many guests. The most challenging part is making the cake and then cutting it out, but once you have your tiers, icing can be fun and simple. You can make each cake as complicated or as simple as you want, but the size of the cake will limit your creativity.

Things You'll Need

• Whisk
• Small metal spatula
• Icing bag

Instructions

1. Mix the icing to a loose consistency by decreasing the amount of icing sugar in your recipe or by increasing the amount of milk. Mix it well with a whisk to give it volume.

2. Scoop the icing to the middle of the bottom tier and then spread it around the top with the small spatula. A small spatula will help you shape the icing to the cake's details. Place the next tier on top and then spread the icing over the top and then around the sides of both tiers.

3. Apply the icing to each layer individually with a small spatula. Icing each tier individually is easier than icing them while they're already stacked because each tier can shift if it isn't secured to the icing.

4. Pull the knife forward and then smooth it backward to make sure that no crumbs are collected in the icing.

5. Put icing into an icing bag. Make small waves in the grooves of the cake. Put trim on the top edges of each tier with the icing bag.

Tips & Warnings

• If you run hot water over the knife and then dry it immediately before icing the cake, the icing won't stick to the blade. Wipe your blade after each swipe if the icing sticks.

• Place fresh, clean flower heads on the cake and put a mini bride and groom on top.