I just received a (25) 4x4 mini cake order with a Hollywood theme. How should I cover them?
Do you mean you want to know if you should cover them with fondant or buttercream or ganache? I'm not too sure I am understanding what you are asking about.
Or are you asking about decorations?
I did mini cakes for a birthday. I had 9 of them to do. I covered them all in fondant.
michaeltv..what is heated buttercream??
Yes, MichaelTV. I wanted to know alternatives to cover these mini cakes. I made a test run with fondant and I am having trouble with the bottom corners. CAn you explain the heating buttercream?
AngelinaMomof3 have any tips on how can I work with the corners of these small cakes.
And also, can dry fondant help me cover the cakes? and if yes, how can I do it?
what about pourable fondant?
Can I make pourable fondant with dry fondant? or is it something totally different?
I didn't have any issues with the corners of mine. I will say when I iced them I didn't go all the way to the bottom of the cake. I left a bit of cake, like a 1/4 inch without icing all the way around the bottom so that when I smoothed the fondant out it didn't squish out the bottom. I rolled my fondant out thinner than I would a large cake also so that I didn't have a bunch of fondant on the corners.
Part of the reason I probably didn't have too big of an issue is cause my pan that I bought was for mini loaves. I couldn't find a square pan that had multiple squares in it.
I do think rolling the fondant out thinner helped though. I wish I could help you more ~
along the same lines as pourable fondant, have you considered ganache?
I have never used ganache. But is seems to have a very soft finish to it. Can you put gum paste cut outs on it or a ribbon? It seems so smooth and delicate, I would think that nothing would hold, but then again I have not worked with it.
nearly anything that can be attached to fondant can also be attached to ganache -- just use a dab of melted chocolate to secure it to the completely dried ganache.
it doesn't have to be so delicate; just increase your chocolate:cream ratio to get a thicker/sturdier coat. i've used it for petits fours and small loaf cakes for years with no problems (just watch out for hot temperatures...that'll get ya every time...)
you can heat an icing of a thicker consistancy so that you can pour it over the cakes. similar to a quick pour fondant technique but you will have thicker more lush coating and it will be very smooth as well