Does anyone have any suggestions on how to create something like in the photo, the cake off the old Alice in Wonderland movie?
The client doesn't mind if they're not square, she's happy with whatever is easier for me, but to be honest they don't seem easy at all!
I've tried tonight with some sponge I cut it into small squares and poured a softened fondant over the top, which I also added a bit of water too.
It dries with a nice dry touch but it looks so lumpy on the sponge as the sponge squares are just an airy soft sponge underneath.
If I cover them in a buttercream first it's sooo fiddly and to make over 100 of them it's going to be horrid.
If anyone has an idea on how to make something like or similar to the photo that will be greatly appreciated!
that looks like a cookie to me -- a nice soft sugar cookie
how about putting a small, thin piece of MMF on top of each square. the MMF would be embossed, stamped, or even written on (edible marker) to say "Eat Me". the edges of the fondant would be hidden with a simple, piped scroll. like this...
to maintain uniformity, all petit fours and the MMF top piece should be the same size. that means measured cuts on the sponge cake. you could repurpose a cookie cutter to cut MMF pieces to desired size and shape. if embossing or stamping, you'll have to find 'whimsical' lettering.
here's some Valentine cookies (NFSC) with embossed MMF. the lettering is not very whimsical but it was the only tool I had...
AYep, they're a pain! If I ever do many mini cakes, I'll be, I mean the customer will be buying me some of those nifty sectioned pans by Squires. I know one thing for sure: if the crumb is intact all the way around the cake, it's infinitely easier to get a smooth covering on them. Cutting them from a sheet, now your crumb is well.....crumbly and bumpy, and have fun wit dat! ;)
AI had "mini cakes" at my wedding. I put mini in " " because the baker made them 4" x 4" x 4" square cakes! Anyway... now that I decorate cakes, I cannot imagine how much work that must have been for her. I have had a couple brides ask me for a quote on mini cakes. I always quote high enough they won't book with me :)
i have three recipes i use shortening in-- this is one of them
Connie's Sugar Cookies
soft & cakey cookies
3 cups sugar
1.5 cups shortening*
2 tablespoons baking powder
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1.5 cups sour milk**
7 cups all purpose flour
combine like for any cookie -- chill overnight -- bake 350 degrees
when these are rolled out (1/4 inch or so) you need a fair amount of flour--these can be cut out then they puffy a bit in the oven --looks almost exactly like the picture--they come out like the big thick soft sugar cookies from the grocery store with the thick icing on them-- they are soft & a nostalgic favorite for us -- they freeze like crazy --
i wonder how they would come out if some cake flour was used...
* never made this recipe with butter--all that water & flavor in the butter will make a very different type of cookie than if you use the shortening--the shortening gives the cookies a mild/bland blank canvas effect because you want to jolt it with the icing--
** i always use apple cider vinegar in milk to sour it for this recipe, a coupla tablespoons to a cup -- i think i used buttermilk once and it was too thick but..
i would use this if i wanted to duplicate that "eat me" cakelette