nadia99 Posted 11 Sep 2013 , 5:23pm
post #1 of

Need some advice.. I'll be doing a dessert table with all mini items - cookies, brownies, cheesecakes, apple pie, and truffles.  For the brownies, I was going to bake in mini-cupcake pans.  For the apple pie and cheesecake, would I also bake in the mini-cupcake pan, or will these end up being too tiny?  Has anyone done this, and would this make sense if my client wants all mini items?

11 replies
IAmPamCakes Posted 11 Sep 2013 , 5:48pm
post #2 of

AApple pies and cheesecakes, I would bake in a standard muffin tin. Mini would be WAY too small for pie, in my opinion.

nadia99 Posted 11 Sep 2013 , 6:55pm
post #3 of

Thanks for your reply!  I was thinking that cheesecakes could be okay, but apple pies too small. What do others think?

MimiFix Posted 11 Sep 2013 , 7:28pm
post #4 of

I've done a lot of dessert tables. Some items, such as bars and brownies, take less time if you bake in sheets. Then cut into triangles (small squares cut diagonally) and place each piece in a small paper candy or muffin cup. Not only is it faster but they also look special.

rjcakes Posted 11 Sep 2013 , 7:30pm
post #5 of

Hi - I've done numerous trays with mini desserts - no pies or cheesecake though. I have done mini pecan tarts in the mini muffin tins and those came out fine. I've also done brownies in the same pan - those also come out great. Mostly I did piped cookies, mini whoopie pies and bar cookies. Good luck!

RJ

nadia99 Posted 11 Sep 2013 , 8:06pm
post #6 of

Quote:

Originally Posted by MimiFix 
 

I've done a lot of dessert tables. Some items, such as bars and brownies, take less time if you bake in sheets. Then cut into triangles (small squares cut diagonally) and place each piece in a small paper candy or muffin cup. Not only is it faster but they also look special.

 

For the mini brownies, how small do you cut them?  It definitely is faster!  Would you recommend it versus baking in mini cupcake pans?

MimiFix Posted 11 Sep 2013 , 9:16pm
post #7 of

nadia, I used mini-sized pans only for the complementary visual since those individual items took more time. You can cut brownies into any size that works. My menu didn't state a specific size so I had the freedom to cut as necessary for any event. 

nadia99 Posted 12 Sep 2013 , 9:46pm
post #8 of

Thanks for all your help! Does anyone have advice on the mini cheesecakes and mini pies?

Chellescakes Posted 12 Sep 2013 , 10:03pm
post #9 of

For mini cheesecakes I use a silicon whoopie pie tray, I do give it a light spray with a little canola oil . Then I put the cheesecake into the moulds and top them with a biscuit that fits the top . when they are set , I then turn them out . The biscuit has usually softens slightly and you have a lovely dome on cheesecake sitting on top. 

Stitches Posted 13 Sep 2013 , 2:13am

Quote:

Originally Posted by nadia99 
 

Thanks for all your help! Does anyone have advice on the mini cheesecakes and mini pies?

I don't quite understand why your not totally good with the mini cheesecakes? They are super simple and better to bake as individuals/mini's verses cutting them. Do you need instruction?

 

Mini pies I have a very strong opinion on. I've never tasted one that was good (unless it had a graham cracker crust)! It's really very hard not to have too much crust and the fillings usually shrink too much or are over cooked. I suggest going with an open faced 'pie' even although that could be thought of as a tart.... but using a flake pie dough is what makes it a pie and not a tart. I think I'd make a streusel topping and bake it separate.

nadia99 Posted 13 Sep 2013 , 2:19am

For the pies and cheesecakes, my question was if I should use mini-cupcake pans or regular cupcake pans?

 

Thanks for the tip about the pies...I'll try that.  Or has anyone made hand pies?

Stitches Posted 13 Sep 2013 , 2:57am

Oh. You can use a mini cupcake pan for the cheesecakes, no problem. I do all the time. If your not lining them with paper than freeze them before trying to release. Than use a torch or heat to loosen them from the pan and they will pop out perfect looking.

 

Yes, I make hand pies.............they have the same issues as a mini pie. Your must roll your dough thin and really stuff them or they turn out tasting like all pie dough and no filling. That's why I'm suggesting you think about making them like a mini tart.

Quote by @%username% on %date%

%body%