With small square cakes (not cup cakes but same size) I an understand that you just cut a large slab of cake into the required size but what about round ones? Do you cut using a cutter or use small, say 2 inch tins and then marzipan and ice separately? And do you place these small 2 inch cakes all on boards???

Thanks!!

Magic line sells a mini cake pan set. You can either get a 2" and 3" together pan or a 2", 3" 4" set. It runs about 16.00


Stephanie

I have heard of people using small cans - like the size of a tuna can

Which is a better use of your time-- greasing, filling, baking, and de-panning dozens of small pans, or cutting from one large cake?

If you are making any quantity I recommend you use graduated cookie cutters cutting into frozen cake--that's baked short in height--baked in a sheet pan for example.

I mean consider washing that itty bitty pan and going nuts greasing it and my knees get weak and I cahhn't breathe--I have so little patience left--don't mind me.

Cutting from a larger cake is WAY easier.. get a set of biscuit cutters and it goes really quick and there's only one pan to clean and you can turn the scraps into cake truffles if you want.

Those little cakes are a tremendous amount of time and work so if you are doing them for a customer...friend....I would charge the heck out of them!!! Some have charged as much as $10.00 each cake. When you do them you will see why.

I start mini cakes at $20 per cake.. that's single tier. They are an incredible pain in the ass.

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I cut mine from a large sheet cake as well...although I charge between 10,000 to a couple of mill to do them. Never again. They aren't really HARD, they are just so time consuming!!!!

Ditto K8..