So I agreed to make 12 mini cakes for Sat. (Waaaay underpriced, once I'm done I"ll post pictures and ask for opinions)
But once again I've found that frosting mini cakes makes me want to cry. 
I did the crumb coat which some of them were leaning a tiny bit (had 3 layers of filling each). I was able to hide it, but would not have liked that to happen. I am doing the entire surface with the star tip, which makes frosting easy....... but waaaaay time consuming. So what is the trick for frosting a tiny cake without it shifting all over the place and so that is looks as good as if you were frosting a larger cake?
basketweave would be quick and easy. But this is why I don't do mini-cakes. I'll say again ... the wedding websites and magazines have convinced brides that smaller cakes are cheaper because they're easier. Well, they didn't talk to a cake creator before they made that statement!
Easier 
HA! This is waaaay more work! I would INCREASE the per serving price. That is a laugh. EVERYTHING is more difficult. You have more items to handle, you have to have more cake boards, you have to cut the cake boards yourself, what kind of plate do you put them on (with a tiered cake I only need one cake platter), more surface area to frost per serving, storage of all the individual cakes........... etc....
Yes, basketweave is a good idea, I'll use that next time. I like basketweave, but again, time consuming. Not as time consuming as the star tip, but still I would have to charge more. On the same note, just frosting them isn't the answer to me either unless someone has a good way to keep the silly thing still as you frost it.
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