Mini Cakes

Decorating By butrcup Updated 29 May 2006 , 7:00pm by debbie2881

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butrcup Posted 22 May 2006 , 10:56pm
post #1 of 23

How does everyone make the mini cakes? Do you cut them to size, use a special pan? I bought a mini springform pan today...not sure if thats what I want to use but the only thing I could find with straight sides-thanks

22 replies
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tysmom Posted 22 May 2006 , 11:20pm
post #2 of 23

I ususally use the mini pans, but I guess it depends on how many you need to make and what shape. If it is just square or round cakes you could make a sheet cake and use a cutter to cut them the size and shape you wanted. HTH

Tammy

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tye Posted 22 May 2006 , 11:26pm
post #3 of 23

i bought the mini pan that looks like a 2 tiered wedding cake.. its about 4 inches tall and the bottom tier is maybe a 2 inch.. its stinks! i cannot release the cake from the pan no matter what i try and when i come close putting the icing on is a nightmare.. i did purchase the springform pan and it works fine... anytime i have extra batter i pop one of those babies in the oven and am freezing my "sample" cakes.

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butrcup Posted 23 May 2006 , 12:36am
post #4 of 23

tye-
Is that how you did your sample cakes in your photos, with the springform pan?
thanks,
Mary

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fearlessbaker Posted 23 May 2006 , 1:21am
post #5 of 23

Whatever you do, don't get that mini pan that is all one piece. If you don't want to invest in more pans but you have either a jelly roll pan or squre cake pan you can bake a square and then use the right sized cookie cutters to cut your cake layers from those.

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washipaper Posted 23 May 2006 , 6:08am
post #6 of 23

I just finished making 6 mini cakes last night. I live in Okinawa, Japan and we have 100 Yen stores (same theory as Dollar Stores) that carry really cool stuff. I found large white ceramic ramikens (sp?) kind of like what you would use to make creme brulee but taller. They were perfect for making a small stacked mini-cake. Maybe, if you are lucky, you can find something similar at your Dollar Store or certainly at Wal-Mart.

Joan

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cupcakequeen Posted 23 May 2006 , 6:18am
post #7 of 23

You can buy mini cake pans 2", 3", 4" just do a search online for mini cake pans. Mine are by magic line I think.
If you have several to make though, you want to bake your cakes on a sheet pan and use the cutters like fearlessbaker suggested.

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fearlessbaker Posted 23 May 2006 , 2:31pm
post #8 of 23

Washipaper, I have many ramekins that I use for souffles. This is a great idea. Do you prepare the ramekins as you would regular cake pans before baking?

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Ironbaker Posted 23 May 2006 , 8:07pm
post #9 of 23

I also got 2, 3 and 4in cake pans from an online cake site and they are Magic Line.

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Katskakes Posted 23 May 2006 , 8:33pm
post #10 of 23

really dumb question... but what is a springform pan? what what type of pan do you use for jelly roll pan?

BTW: i might already have springform pan and don't even know the name. icon_redface.gif

thanks,
Kat

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butrcup Posted 23 May 2006 , 8:38pm
post #11 of 23

Thanks for all the great ideas!!

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Katydidz Posted 23 May 2006 , 8:44pm
post #12 of 23

My friend and I just used the mini spring form to do a smash cake. We collared it so the cake would rise just a bit higher but it worked great.

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fearlessbaker Posted 23 May 2006 , 10:06pm
post #13 of 23

Springform pans are what is commonly used for cheescakes. The bottoms are removable by loosening like a spring latch that is attached to what would be the sides of a regular cake pan. If you have a TJ Max sometime they have them there. A jelly roll pan is what is used for making jelly roll cakes. The Europeon term is a roulade. They are about 11" by 16". I like the Magic Line ones. If you do a search for the pans you will find pictures of them. Go to www.baking911.com. Bet she explains all of this.

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jewels97 Posted 23 May 2006 , 10:18pm
post #14 of 23

Some one said that using tuna cans (washed out really well of course) works well for making small cakes. I haven't tried it yet, but had my huband save his last couple of cans from his last tuna sandwichs.

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tye Posted 23 May 2006 , 10:21pm
post #15 of 23
Quote:
Originally Posted by butrcup

tye-
Is that how you did your sample cakes in your photos, with the springform pan?
thanks,
Mary



yep, i sure did... i should buy a few more so i can bake more than one single at a time if needbe.

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tye Posted 23 May 2006 , 10:24pm
post #16 of 23

washipaper - i thought of doing that.. i just may try it now...
btw- i was born in Okinawa.. many years ago.... okay NOT so many.. but welcome to CC

fearlessbaker - that was my mistake that all in one pan does not work!

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fearlessbaker Posted 24 May 2006 , 1:14am
post #17 of 23

Washipaper, When there's some batter left over I put it those dumb pans and let my 3 and 6 year grand girls bake decorate and destroy. You have to really grease or spray those things!!

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fronklowes Posted 24 May 2006 , 9:52pm
post #18 of 23

Washipaper---I grew up in Okinawa, Japan, and am so excited to see you on this forum. It's a small world! I'm making a Japanese themed wedding cake for a contest in October, so I may have to pm you for help. Welcome!

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dydemus Posted 29 May 2006 , 6:25pm
post #19 of 23

I have a different p.o.v. I use the two tier mini pans and love them. I don't know if it's a different brand - it's a heavy metal - good quality - and I use Baker's Joy and the mini cakes pop right out.

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TamiAZ Posted 29 May 2006 , 6:45pm
post #20 of 23

Another option is using Kathy Scott's chocolate molds...It's a totally different kind of cake, but they are super easy to make...

Here's her ebay store.. http://cgi.ebay.com/Mini-Wedding-Cake-Square-Cake-Decorating_W0QQitemZ4465393295QQcategoryZ79631QQtcZphotoQQcmdZViewItem


Here's one I made... You basically create a chocolate shell, cut cake with cookie cutters, place them in the shell and seal with more chocolate. You can add icing and fillings in the cake.
LL

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fearlessbaker Posted 29 May 2006 , 6:48pm
post #21 of 23

I have Kathy's molds and I love them. Tami, have you tried her Tiffany Boxes. They are wonderful too. I will be taking classes from her in September. She is a nice person and will annswer any questions you have.

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beachcakes Posted 29 May 2006 , 6:49pm
post #22 of 23

Tami, that is so cool! So you just mold the chocolate in there, cut the cakes, ice and put it in and flip it over?

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debbie2881 Posted 29 May 2006 , 7:00pm
post #23 of 23

i wanted to make a mini stacked cake but the pans were so expensive so i bought glass bowls the sizes i needed from walmart and they were also taller so it worked out great. the bowls were great as for the cake not so great. those small cakes are a pain to frost maybe i should have used a center dowel but didnt so it was a learning experience. i've also used a remiken sp?? and they work good too.

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