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help-mini square cakes - Page 2

post #16 of 25
Quote:
Originally Posted by ladynks2000 View Post

I have UNDER CHARGED according to some posts on CC.  They are saying 15-35 per mini cake, wow I've so undercharged.  I seen that you can do a Poured BC so I'm going to practice on a few before I start baking them.  I wondering how far in advance I can bake and freeze if I have that option.  Any suggestions?


Just plain squares are super easy, bake, torte, and fill a 16"x16" square, and cut into squares. When I do mini square, I do them 2"x2"x2", so just one torted 16" layer gives me 64. If you want to make ahead and freeze, I would freeze them at that point, just make sure they are tightly packed together, otherwise the hassle of wrapping each one will be way more work than baking fresh.

Are they to be fondant covered? Or just BC?

post #17 of 25

Just going to be BC.  Thinking about testing out Poured BC.  KNow anyone that has tried it?  Any advise would be greatly appreciated.
 

NummyNana
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NummyNana
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post #18 of 25
Look at DDaigles tutorial on petit fours but following a larger scale like scrum suggested. If they're just simple squares it shouldn't be bad. I don't know about the icing though, never used poured icing.
post #19 of 25

Quote:

Originally Posted by DefyGravity View Post
Quote:
Originally Posted by 4brod
Oh no! She wants 120 mini cakes!! icon_cry.gif

"That'll come to eleventy billion dollars, please."

4brod:  that is hilarious!!  and pretty darned close to the truth.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #20 of 25

lol good one!
 

NummyNana
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NummyNana
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post #21 of 25

I would definitely go with poured fondant like petit fours if I were to do this

post #22 of 25

The Bride doesn't want fondant and I really don't care of it either.  Then again I don't work with it that often.  Thanks for your input everyone.

NummyNana
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NummyNana
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post #23 of 25

i guess it will be easier to go for a sheet cake and then you can cut into the desired size, this will save you a lot of time and less wastage (and you don't have to measure the batter for each mold). if it was round shape then i would say molds!

post #24 of 25
Quote:
Originally Posted by scrumdiddlycakes View Post
 


Just plain squares are super easy, bake, torte, and fill a 16"x16" square, and cut into squares. When I do mini square, I do them 2"x2"x2", so just one torted 16" layer gives me 64. If you want to make ahead and freeze, I would freeze them at that point, just make sure they are tightly packed together, otherwise the hassle of wrapping each one will be way more work than baking fresh.

Are they to be fondant covered? Or just BC?

I've gotten a request for the square single layer mini cakes 50-70 of them… but covered with fondant and a ribbon/bow. I've never done these before and i'm wondering if it will be worth my time? Does it take you a super long time like some of the other replies in this thread said? Do you normally do one per person? If you don't mind me asking, what's the going rate for the single square mini cakes? :)

post #25 of 25

I've just made 32 of the mini cakes for individual Christmas cake gifts for some OAP's in my area. Found this little gadget invaluable for covering with marzipan and fondant-worked superbly. 

 

http://www.squires-shop.com/uk/product/sk-x-shaped-sugarpaste-cutter-for-square-mini-pans

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