Mini cakes add a whimsical touch to any celebration. Different than a usual cupcake, these individual servings of cake have lots of character. You can decorate them to fit any design, theme or celebration. While miniature cake pans are available, mini cakes are just as easy to make without a specialty pan. You can make them in any shape you want. Tiered mini cakes add another layer of fun to the dessert. The guests at the event will feel special when they see their own individual mini cakes.
Things You'll Need
- Sheet cake
- Cookie cutter
Bake your favorite cake batter in a sheet cake pan. The size of the pan depends on how many miniature cakes you need. Let the cake cool completely.
Select the shape you want for your mini cakes. Round and square cakes are the most common. Purchase a cookie cutter that matches the desired shape. A biscuit cutter with a handle works well for round cakes because it has higher walls, allowing you to cut deeper cakes with it.
Press the cookie cutter or biscuit cutter into a cooled sheet cake. If your cookie cutter isn't very tall, bake the cake in a bigger pan so it is thin. Then layer two or three of the cake cutouts to create a taller mini cake. Cut as many of the shapes as you need for the event.
Place the cakes in the freezer for a short time. This makes them easier to frost.
Tint the icing to the desired base color for the cakes. Frost the cakes smooth. For an easier icing method, add just enough water or milk to the frosting to make it a thinner consistency so you can pour it over the cakes. Place the cakes on a cooling rack with a pan underneath to catch the extra frosting. Let the frosting set before adding decorations.
Move each iced cake to an individual serving plate or a cake board cut to size. This provides the base for the cakes.
Tint additional colors of icing to create the accents on the cakes. Fill a pastry bag fitted with a decorating tip with the tinted frosting. Pipe your decorations onto the cakes. Polka dots, stars, sea shell borders and swirls are all simple decorating techniques to add interest to the cakes.