Does anyone know how to easily ice miniature tiered cakes? Its sooo difficult to try to smooth buttercream on tiers that are so small. I can't even imagine trying to put fondant on them. the mini tiered cakes they show on TV are so smooth and perfect!
HI,
I'd suggest finding a poured icing or ganache you like and using that. Just put the tiers over a cooling rack with a cookie sheet underneath and pour away! You'll get a lovely smooth finish.
How 'mini' are you talking about? This post reminded me of an adorable book I saw at Michael's Arts & Crafts store. It was a cookbook of miniature treats. They used a tiny round cookie cutter to cut circles out of vanilla creme cookies, then frosted them into a tiny cake.
http://www.pleasantcopublications.com/advice/doityourself/TinyTreats.aspx
If you cover them in fondant you cut rectangles of fondant to wrap around the sides and a circle to go on top of each tier - you smooth over the join or cover it with piped decoration.
When i make mini cakes i heat up my bc in the microwave till it is a concistancy I can pour, then I put the cakes on a rack and pour it over. I wait about 15-20 min for it to set then add one more coat. HTH
does this work w/ all/any buttercream? & it sets back up to normal afterwards?
thanks!
I use it with the wilton BC recipe. It will set up in about 20min. I do put PP under the rack. After I get The 1st cost on and it is set, I take the PP and scrape all the BC off that ran down and just re-microwave it and pour again. I'm sure you could do a test run with any other BC recipe, it should work with any. HTH
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