Does Anyone Know Of Videos On Covering Mini Cakes?

Decorating By gscout73 Updated 27 May 2011 , 2:29am by gscout73

gscout73 Posted 26 May 2011 , 9:51am
post #1 of 6

Well I have met my match. icon_cry.gif I cannot do mini cakes... icon_mad.gif

I just saw flawless mini cakes decorated like small gift boxes. And I've seen other mini cakes here that have been truly stunning. Some are fondant, some ganache. I need help. I had to go with a plan B on a recent Girl Scout event and I have another coming and I my heart is set on mini cakes. I've seen tutorials, but I think in this case I could use a video.

I do know it's time to ask the pros. Is anyone willing to give me their success secrets? Indidebi? Edna? icon_rolleyes.gif

5 replies
Chellescakes Posted 26 May 2011 , 11:17am
post #2 of 6

I just treat them the same as a big cake , I ganache them and let it set , them brush with sugar syrup , roll out my fondant and cover them , secure the top first to eliminate air bubbles, then secure the top half inch to inch before skirting and working down the sides.

Don't use too much icing it pulls and makes it more difficult. I use a small sharp knife to cut away the excess then trim it up with my little wheel tool for a neat finish .

hope this helps.

seedrv Posted 26 May 2011 , 11:50am
post #3 of 6

Well, I'm certainly not an expert, indyDebi, or edna but mini cakes were the first I learned to make. My cakes evolved out of tea parties. These are actually some of the very first cakes I did. (Posting them here I can really see my mistakes now!) Anyway, get pans the size of your cakes. When I tried to cut them out, they crumbled into nothing. I have old 2 inch pantastic pans because they were cheap. These were torted one layers. Don't go over 2 layers. Fill you cakes then freeze them. Frost them frozen and put them in the fridge to thaw out. Fondant them chilled but not frozen. Seems like I got huge bubbles under the fondant when they were fondant covered while frozen.

They are a PITA to make and I try not to do them because I cant get people to pay me what theyre worth!

A few more

all4cake Posted 26 May 2011 , 12:28pm
post #4 of 6

When covering with buttercream, I use several thin layers of icing, freezing slightly between coats. I also apply them to their boards with icing and allow that to freeze slightly before beginning my initial coat but after splitting and filling.

gscout73 Posted 27 May 2011 , 2:14am
post #5 of 6
Originally Posted by seedrv

They are a PITA to make and I try not to do them because I cant get people to pay me what theyre worth!

How funny! Mine were 2 layer, but crummmy, I mean, crumby, and you could see the 2 layers, they appeared weighted down unevenly and no 2 looked alike. Just a mess. Tasted great!!! but I can't count on them being served in the dark. I didn't think of the freezer to firm them up.

gscout73 Posted 27 May 2011 , 2:29am
post #6 of 6

I appreciate the help. I tried looking on Youtube, but the videos I found were after they were already completed, and book promotions.

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