Mini Tiered Wedding Cake?

Decorating By Jealena Updated 19 Jan 2014 , 7:25pm by howsweet

Jealena Posted 21 Jun 2008 , 2:52pm
post #1 of 23

How do I do this. I know you can cut the tiers w/cookie cutters, if using fondant do you still ice between mini cake layers? I want them to look like a regular cake but not sure how to do this using 2" & 3" layers??? Help please my sons wedding is in 4 weeks and I need to do 100, the poured fondant thing didn't work out and now I am back to starting over!!! How is the best way to do a mini cake, have it look professional and be done on time??? I know, I am asking a lot??? Please help w/suggestions.... icon_sad.gificon_redface.gif

22 replies
leah_s Posted 21 Jun 2008 , 5:03pm
post #2 of 23

I've done them and they are the biggest PITA on Earth. I charged $16 each for a 3 tier mini if that gives you any idea.

You make them pretty much just like a regular cake. Only start with a sheet cake, cut out the cicles/layers, put together with frosting, and then fondant each one. Yes, fondant each layer separately. I've tried it fondant-ing the whole thing and it just doesn't work. You may have seen a Charm City Cakes episode where they also tried it. It looked like crap.

Once you get all your tiers fondanted, then stack up, put a skewer through the whole thing, trim the skewer and border between the tiers.

You'll soon find out why they cost so much to buy.

-K8memphis Posted 21 Jun 2008 , 10:43pm
post #3 of 23

Another idea is to do the chocolate molds. I mean I don't know any way to remove the pia factor I mean you're gonna be doing 200 tiers but doing the chocolate molds makes it more of a production line eliminating all the smoothie smoothie doing the fondant.

Kathy Scott has molds and cutters but Wilton had el cheapo molds for a three tier cake. I have one but I can't find any of those for sale anywhere. If you could find a few of those that would help with the time factor and ensure a nice product. You can make them in advance more. Stuff the cake in and stack at the last minute. So instead of a fondant covering it's a molded chocolate covering. And fondant is whiter than white chocolate but it's another idea.

You make the molds, pipe in a little dab of buttercream, stick in a piece of cake fill in the sides with butttercream or chocolate and wa a la stack 'em up. The link takes you to the round molds and there's different shapes and cutters to match too.

Mini tier cakes put the labor in the labor of love.

MessiET Posted 21 Jun 2008 , 10:57pm
post #4 of 23

I have never done these, but have seen ideas on this link:

Maybe the Petit-Four icing would work for you...


tonedna Posted 21 Jun 2008 , 11:00pm
post #5 of 23

..OH LORD!.. I do hate making these lilttle cakes..They are so tedious..I made 180 of them..and now I say Is $20 per each one..I want people to stay away from them.. Is decorating a mini wedding cake 180 times!!!...Nuhuh!!..
I tell them to go better for cakes on each table.
They are beautiful little things..just too much trouble for my taste!..

FromScratch Posted 21 Jun 2008 , 11:21pm
post #6 of 23

I just did a 3 tier mini cake to accompany a cake order. It is tedious. I wouldn't do them for less than $20 each for a 3 tier with minimal decoration.

I would bake a sheet cake.. 1.75" tall after leveling.. and then torte that into 4 layers so you have two cakes with 1 filling layer (and only do BC for filling). Chill the cakes.. cut out your tiers.. freeze them.. do a BC layer and chill again.. then fondant. You could get away with not doing BC under the fondant if you wanted to.. but I like the BC.

alanahodgson Posted 22 Jun 2008 , 2:40am
post #7 of 23

Icing a mini in buttercream is a nightmare! I did 5 mini's for my daughter's birthday and I thought I would kill myself before I did another! I don't think my sanity is worth even the $20 each if I had to do more than 10.

ladyonzlake Posted 22 Jun 2008 , 3:34am
post #8 of 23

I'm so glad I found this post. I had a bride want 100 2-tier mini cakes made to look like "sand castles". I only quoted her $10 per cake. After some thought she didn't want to spend that much...or should I say the groom didn't want to spend that much so I told her I could make 100 single tier "sand castle" cakes for $8.00. I was obviously a little on the low side with these quotes. I have since quoted her for 1 large wedding cake to look like a sandcastle. She's currently getting other quotes from other bakeries so I'm still waiting to hear her response.

mydelights Posted 22 Jun 2008 , 12:17pm
post #9 of 23

Mini cakes are really a pain to do. The more I do it the more I want to increase it price. icon_mad.gif

So far I just did single tier, with and without a layer of buttercream in between. I used crusting butter cream to layer as well as a base coat. No chilling/freezing needed. Covered the cake with a thin layer of fondant followed by another layer of fondant. Brush the first layer of fondant with some water before covering the second layer. I find this way it looks real smooth and no problem with broken edges.

gottabakenow Posted 22 Jun 2008 , 12:30pm
post #10 of 23

oh gosh have fun! sounds like you're going to need a break after all that. icon_wink.gificon_surprised.gif

tonedna Posted 22 Jun 2008 , 4:20pm
post #11 of 23

The reason for the fridge is so after you do a layer of buttercream the edges stay stronger so they dont get as round when you put the fondant
Edna icon_biggrin.gif

FromScratch Posted 22 Jun 2008 , 5:28pm
post #12 of 23

The easiest way to ice the minis is to do it on a cake board and stick a toothpick through the center into the cake board so it is secured to it and won't slide around.. then ice the top. Do this while they are frozen and it's a piece of cake.

wgoat5 Posted 22 Jun 2008 , 5:38pm
post #13 of 23

Ok.. let's add another "WONT ever do this " in my book LMAO

tonedna Posted 22 Jun 2008 , 5:41pm
post #14 of 23

lol Christi..icon_lol.gif..Amen!
Is not the fact that they are the amount of cakes what I dont like jkalman!.. icon_lol.gif

KoryAK Posted 22 Jun 2008 , 6:09pm
post #15 of 23

The way I do them:

Make a sheet of the cake and filling the height you want each layer to be, ICE THE TOP SMOOTH, chill, then cut out with round or whatever cookie cutters. Stack the layers, ice the sides, chill, then fondant the whole thing. The problem you run into with this is stretching and air trapped where the layers meet. SOlution: use a sharp paring knife to cut around the bottom of each tier then cover with a border. All of these cakes done this way:

CakeDiva73 Posted 22 Jun 2008 , 6:10pm
post #16 of 23

These sound like such a pain! But if you have to do them anyway, what about lining a jelly roll pan with parchment paper and bake, then after the layer has fridged a bit, you could cut them with cookie cutter?

ladyonzlake Posted 22 Jun 2008 , 6:21pm
post #17 of 23

Thanks KoryAK for the great tips. How much do you charge for your mini's?

Sometimes I miss Alaska! I'm from North Pole orginally. My parents and brother are still in Fairbanks but it's been a while since I've been up North.

FromScratch Posted 22 Jun 2008 , 7:51pm
post #18 of 23

Oh believe me.. I know they are a pain in the ass.. just giving tips for the OP. Anyone who has done them doesn't need to be told what a PITA they are. icon_lol.gif

That's why I charge so damned much for them.

KoryAK Posted 22 Jun 2008 , 8:15pm
post #19 of 23

$30 for the round one and $25 for the square. The only times I have had orders for them, it has just been for one. If someone was ordering a mess of em, I'd probably come down a bit, maybe $22 and 18?

tonedna Posted 22 Jun 2008 , 8:34pm
post #20 of 23
Originally Posted by jkalman

Oh believe me.. I know they are a pain in the ass.. just giving tips for the OP. Anyone who has done them doesn't need to be told what a PITA they are. icon_lol.gif

That's why I charge so damned much for them.

icon_lol.gificon_lol.gificon_lol.gificon_lol.gif I feel your pain

Letz Posted 13 Jan 2014 , 11:24am
post #21 of 23

Hi There, I will be baking 100 mini cakes for my bro in-laws wedding. the thing is I will be travelling approx 600 Km for the wedding. what it be possible for me to bake them a week early,cover with fondant, decorate and travel with them.when I get to my destination, keep them in a cooled room? please help...thx

chefhvs Posted 19 Jan 2014 , 7:10pm
post #22 of 23

Just had a customer ask for a quote for 90 of these...

howsweet Posted 19 Jan 2014 , 7:25pm
post #23 of 23


Originally Posted by alanahodgson 

Icing a mini in buttercream is a nightmare! I did 5 mini's for my daughter's birthday and I thought I would kill myself before I did another! I don't think my sanity is worth even the $20 each if I had to do more than 10.


In my opinion, they are so hated by bakers because it's practically impossible to charge enough to be ok with doing them. I think I'd be happy to do them if I charged about $35-$50 each, depending on number of tiers and decoration.


And when you're quoting these out, don't forget the issue of boxing and transporting.

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