I'm attempting to make some mini cakes, fondant covered. Is there a trick to working with small cakes? I usually make my cakes ahead of time and freeze them. I take them out and cut them to size with a biscuit cutter and put a light layer of BC on them to dirty frost it first. Just seems as though they want to fall apart on me. Maybe I should make sure they are COMPLETELY defrosted, because the BC takes forever to dry, it's like they are sweating forever, maybe that's a problem? When I watch video tutorials on cakes, it just seems like the cakes are so much more sturdier than mine.
It could be they are using more of a sponge or pound cake recipe to get the cakes to keep their shape? Good luck!