I'm writing to see if anyone has some detailed instructions on how to make and decorate mini-cakes. These are to be 2"x2" and fondant covered for a wedding. We have tried a few times as practice already, but there always seems to be problems. We attempted poured-fondant, which ended in a huge mess, and we found it was almost sickeningly sweet. So we switched back to BC frosting and rolled fondant, and we still have issues. These "cakes" are cut -outs from a 9"x13" cake, and have no crust except for the bottom, and we find that the weight of the fondant, while not much, is enough to squeeze out a bit of air as it sits say, overnight, that bubbles formed underneath the fondant and spoiled the smooth finish.
So if there is anyone out there that has tried to make these mini-cakes and has had success with it, I would dearly love to hear how you did it. 
I have never attempted 2x2. That is to small for my hands to work and end up with a nice finish. Also, I don't cut my mini cakes. I hope someone can help you with this.
The fondant, it may be to thick. Try rolling the fondant thinner before placing it on top of the cake, when I roll mine for mini cakes, it is REALLY thin!
You could do a poured ganace, white chocolate could be colored if you were looking for a specific color. I find this is the easiest mode of decorating little cakes because it requires little if no effort. I don't like poured fondant and have never tried rolled fondant as it looks to time consuming.
I have some petit fours in my photos which were covered in a dark or white chocolate ganache. I actually dipped them which was much less of a mess and gave pretty good coverage.
I finished them with fondant decorations - they were a huge hit. Would something like that be an option?
Mine were 2 x 2 too 
Oh and to make them I poured cake batter into 3 deepish cookie sheets so they were around half an inch thick. When they were cooked and cooled I spread the filler over each one still in the cookie sheets.
Then I pressed a 2 x 2 deep square cutter into each layer keeping the cut cake inside of the cutter so you end up with 3 layers of cake with filler in between the cutter. Gently press it out onto a cooling rack and viola! a perfect 2 x 2 square, 3 layer petit four. Do this until you have the desired amount of servings then make your ganache. Then just dip the cakes into the ganache and let them cool. You might have to do two layers depending on the thickness. Then just decorate and put into paper cups. Easy!
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