If She'd Only Do Cupcakes.....

Decorating By egold Updated 26 Mar 2011 , 7:32am by egold

egold Posted 24 Mar 2011 , 5:03am
post #1 of 13

Mom is getting married. She purchased the new Wilton 12 cavity bar pan which makes 12 little square cakes. She wants smooth icing, but not fondant, with an initial on top. I tried petit four icing, but it's too transparent even with the addition of white chocolate. I tried buttercream, but it was difficult frosting the small cake. Maybe it's my technique--any ideas for getting the smooth effect?? or for decorating?? I checked the wilton site and there are no suggestions--not even on the paper on the pan.

12 replies
SugarandSpice3674 Posted 24 Mar 2011 , 5:18am
post #2 of 13

maybe poured ganache? or buttercream/italian merengue buttercream and put in fridge and use viva or roller smoothing method, sounds like it will be meticulous no matter what tho, oh could also do fondant too Hth, and good luck!

KSMill Posted 24 Mar 2011 , 5:50am
post #3 of 13

someone just recently posted something about poured buttercream . I will look for it to see if I can find it.

KSMill Posted 24 Mar 2011 , 5:54am
post #4 of 13

I found it. I'm posting the link to the discussion on this site and also the link to the site that gives directions.

http://cakecentral.com/cake-decorating-ftopict-709636.html
http://bakingproject.com/2008/11/28/steam-buttercream/

Kayakado Posted 24 Mar 2011 , 1:36pm
post #5 of 13

Petit Four icing takes more than one coat.

Cupcations Posted 24 Mar 2011 , 1:51pm
post #6 of 13

Poured fondant, poured buttercream or Ganache

misscrazy4cakes Posted 24 Mar 2011 , 1:57pm
post #7 of 13

Poured fondant

imagenthatnj Posted 24 Mar 2011 , 3:28pm
post #8 of 13

It's going to be pretty hard, no matter what you use. I think you should use what Peggy Porschen, Mich Turner and a lot of people do for petit fours, poured fondant, as a lot of people here have suggested.

There's an instant mix for it that all the books recommend:

http://www.globalsugarart.com/product.php?id=23284&name=Poured%20Fondant%20Icing%20Mix%20-1%20Pound%20Bag%20by%20GSA

At around 7:08 in this video, you can see Peggy Porschen quickly dipping them. You can also see that maybe your best bet is to give them a pretty liner to hide the bottom border.

http://www.peggyporschen.com/content.asp?id=42

And here's the Cake Journal tutorial:

http://www.cakejournal.com/archives/petit-fours

egold Posted 24 Mar 2011 , 9:33pm
post #9 of 13

Thanks for all the suggestions. I'll be trying again this weekend. I tried the poured buttercream but it came out sugary when it hardened--I think I got it too hot. I still have time to order the fondant and try it too. Thanks again...

CakeCrystals Posted 24 Mar 2011 , 10:02pm
post #10 of 13
Quote:
Originally Posted by KSMill

I found it. I'm posting the link to the discussion on this site and also the link to the site that gives directions.

http://cakecentral.com/cake-decorating-ftopict-709636.html
http://bakingproject.com/2008/11/28/steam-buttercream/




I've done this technique before using regular icing from the jar. I heated in the microwave and coated my cake with. I've also done this with ganache while it was still in liquid form.

It does give the cake a smooth finish. I never thought of doing it with buttercream. Go figure. icon_lol.gif

jade8 Posted 24 Mar 2011 , 10:22pm
post #11 of 13

maybe use buttercream and smooth the best you can and the use the Melvira method. small dense roller and they come as small as 2 inches.

Texas_Rose Posted 25 Mar 2011 , 12:03am
post #12 of 13

Personally, I'd tell my mom no icon_biggrin.gif No Little Debbie cakes at the wedding icon_biggrin.gificon_biggrin.gificon_biggrin.gif

What about just melted white chocolate, thinned with a bit of shortening?

egold Posted 26 Mar 2011 , 7:32am
post #13 of 13

Well, after all the Little Debbie Cakes do say wedding cake--maybe I should just put an initial on top and call it good. icon_biggrin.gif Think they'd notice ? icon_lol.gif

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