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Mini Cakes

post #1 of 14
Thread Starter 

Hello Everyone,

My name is Heather  I am from Hamilton, Ontario.  I am planning on making 3" round mini cakes for my sister's wedding in June. I need to make between 115-130.  How far in advance would you ice and cover mini cakes with fondant . Would you ice and freeze them a couple of weeks before?  I am stuck and crazy any advice would be appreciated.

Thanks,

Heather

post #2 of 14

I hear that making a lot of smaller cakes are a lot more work than the bigger tier cakes. I am no expert but there are others here that will have some good advice for you!!! I have never done a wedding cake but only birthday cakes. It appears you will have your hands full. Hopefully, you have someone there that will help you with this. I know that many people here do freeze their cakes in advance which will help to make things easier for you. I am sure someone will answer you soon. Good luck and make sure you post pictures.

post #3 of 14

Hi Heather!  I use the Magic LIne 3" x 2" high pans for mini cakes, is that what you are using?  Last week I leveled a few, split them and filled them, then wrapped them in plastic wrap and froze.  Iced a few days later with a bittersweet chocolate buttercream.  Still moist and lovely with no ill effects.

 

I can tell you though, that a 3" individual cake is a very large serving for one person - is that the intent at the wedding?  It is really more of a 2 person cake, and those are still very generous servings.  A smaller cake may be more appropriate, but that may be harder to cover with fondant (not sure because I don't do fondant).

 

Hope this helps.

 

Liz
 

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #4 of 14

You should really invest in the mini cake pans by Squire's. When the little cakes have been baked individually, the crust they all have on their sides help keep it a little sturdier and keeps crumbs out of your icing-versus cutting them from sheets.

*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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Birthday Cakes
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
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post #5 of 14
Quote:
Originally Posted by AZCouture View Post

You should really invest in the mini cake pans by Squire's. When the little cakes have been baked individually, the crust they all have on their sides help keep it a little sturdier and keeps crumbs out of your icing-versus cutting them from sheets.


EXCELLENT advice, AZCouture!  Recently I tried cutting down a chocolate 11x15x2 sheet to make 2 smaller, 4" high tiers.  It was a nightmare.  Gotta love those "crusts". 

 

Good luck, HeatherHutton, and welcome to the forum!  There is a wealth of information at CakeCentral, but it would be helpful if you could provide more information about your skill level. Do you have any photos of your cakes or a website? Are you a beginning, intermediate, or advanced cake decorator?  Have you attempted a project similar to this?   Making 115 entails a lot of logistics and planning.

post #6 of 14

I have frozen completely decorated cakes with no ill effects, whatsoever. I personally would make about 6 -10 or so every few days, when I felt like it, lol. Bake, fill, ice, cover with fondant, put them in a box, and wrap the box with saran wrap, several times, and freeze. Choose boxes that they fit in without too much extra space, so you can get more in your freezer(s) without too much wasted space. Make all decorations in advance, 10-20 at a time, assembly line style, If the wedding is Saturday, take the boxes out of the freezer on Thursday night, LEAVE THE CAKES IN THE WRAPPED BOX, and let thaw overnight. Take them out and decorate on Friday.

 

Plastic skids (like the bread guy uses) are really great for transporting them, since you can stack them, and they lock together! You may be able to borrow some from somewhere, if you put down a deposit.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #7 of 14
Thread Starter 

Hello Everyone,

 Thank you all for your suggestions sorry haven't posted anything in awhile was busy with this cake I am now finished and what a job. So I had to make 120 mini cakes and 1 6" topper.  Everything was good until the day before the wedding took me from 5am - 2am morning of the wedding to fondant and decorate them all.  But it was worth it everyone was very pleased with them.  Here is a picture of the ones on the stand the rest are in a box.  Caters didn't want all of them on the table.

post #8 of 14

So, you didn't make ahead and freeze? You did them all in the last 22 hours before the wedding? I would die!! (My husband would kill me!!)

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #9 of 14

Outstanding mini-cakes!  Thanks so much for sharing the results!

post #10 of 14
Thread Starter 

Thank you! They were pretty labor intensive.

post #11 of 14
Thread Starter 

Annabakescakes I did freeze and ice them on the Monday, Tuesday, Wed before the wedding then on Friday I thawed them and covered them in fondant. But it was a lot of work for one person I wished I had someone to help me.

post #12 of 14
Quote:
Originally Posted by HeatherHutton View Post

Annabakescakes I did freeze and ice them on the Monday, Tuesday, Wed before the wedding then on Friday I thawed them and covered them in fondant. But it was a lot of work for one person I wished I had someone to help me.

Oh, I bet you did want help! I wish I was closer, I would've felt sorry enough to go help!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #13 of 14

Hi Heather.  Great job on the mini cakes.

 

I'm Anne Marie and I live in London, Ontario.  I am curious about where you buy your baking supplies, tools etc.  I've ordered molds from Too Nice To Slice in Kitchener and Satin Ice at Cakes and Scoops in St. Thomas.  icon_smile.gif

post #14 of 14
Thread Starter 

Sorry for the late response. Thanks Anne Marie, I just get my supplies from Michaels, Bulk Barn and Golda's in Mississauga.

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