How to Make Miniature Wedding Cakes
Homemade miniature wedding cakes are a delightful dessert for a bridal shower or other pre-wedding party. Decorate the cakes and place them in cake boxes of cellophane wrap for a customized favor for a wedding reception. Add the special event's date on each cake by writing in icing along one tier of the cake. You can decorate the cakes with fondant, icing, edible glitter and sugar-paste decorations for a dessert that is as simple or as intricate as you would like. Does this Spark an idea?
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Things You'll Need
- Store-bought cake mix
- Vegetable oil pan spray
- Flour
- Miniature three-tier cakes pan
- Buttercream icing (any color)
- Fondant
- Pastry bag
- Round icing tip
- Clear icing gel
- White or off-white buttercream icing
Instructions
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1
Prepare a store-bought cake mix according to the package directions. Use a vegetable oil pan spray to grease inside the miniature three-tier cake pan. Each pan has six miniature cake molds and you must spray the inside of each mold. Pour a little bit of flour in the pan to coat the spray and then tap out any excess flour.
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2
Pour the cake mix into the miniature three-tier cake pan until each miniature cake mold is approximately 2/3 full. Bake according to the package directions.
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3
Remove the baking pan from the oven and let the cakes cool in the pan for 10 to 15 minutes. Remove the cakes from the pan very carefully and place them with the widest part of the cake down on a flat surface to cool at room temperature for 1 to 2 hours.
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4
Spread a thin layer of buttercream icing on each of the miniature cakes.
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5
Roll out a package of fondant in the color of your choice. Roll it until it reaches approximately 1/8 inch thick and cut a circle large enough to cover the top and sides of one miniature cake.
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6
Pick up the fondant circle and drape it over one of the miniature cakes. Use a small icing smoother to smooth the top, side and edges all the way down the three tiers. Cut off any excess at the bottom of the cake. Do the same to cover each of the remaining miniature cakes in fondant.
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7
Attach a small round icing tip to a pastry bag. Squeeze a spoonful of clear icing gel into one side of the pastry bag. Spoon three to four spoonfuls of white or off-white buttercream icing into the other side of the pastry bag.
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8
Squeeze gently on the pastry bag and releasing the pressure quickly to make icing pearls all around the bottom of each tier.
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References
- Photo Credit Jupiterimages/Comstock/Getty Images
