I've baked several 3" rounds and after torting and crumb-coating, I realized how difficult it was. Any tips on how to make the process easier? I still have several more to decorate.
And, I haven't even gotten to the fondant part, is that any easier?
Thanks!
Is there any way you could start with a slab cake, tort it, freeze it, and then use a cutter to cut out the rounds? That would at least save the torting step.
I've seen large sizes of cutters at different cake supply websites, up to about 6", I think.
Otherwise, that sure is a lot of work. The mini cakes look so great, but they really are more trouble than a large cake, aren't they!
I just did a bunch of these for Mother's Day. Here are some tips :
keep the cakes well chilled and only get them out while working on them.
I cut mine out of a sheet cake with a 4" cutter
Covering with BC was the hardest part. Use soft BC at room temp, then chill again, then smooth, then chill etc I had made my BC the day before. Half way thru I needed more and at this point I was very frustrated. I made another batch and the fresh BC spread so much easier that it went quickly.
The fondant is much easier and goes very quickly.
The decoration is the fun part and worth all the hard work!
Mine are in my pics.
HTH
Diane
I did a ton of mini cakes at Christmas time - they were snowmen that had lots of details that would be lost when covered with bc. So, I made some glaze (pow sugar, vanilla and water) then brushed it on each mini cake with a pastry brush. The fondant stuck perfectly.
Instead of torting - since they are cupcake sized cakes, could you use a piping bag to squeeze in the filling? That might save some time too.
Good Luck!!!
I just did a bunch of these for Mother's Day. Here are some tips :
keep the cakes well chilled and only get them out while working on them.
I cut mine out of a sheet cake with a 4" cutter
Covering with BC was the hardest part. Use soft BC at room temp, then chill again, then smooth, then chill etc I had made my BC the day before. Half way thru I needed more and at this point I was very frustrated. I made another batch and the fresh BC spread so much easier that it went quickly.
The fondant is much easier and goes very quickly.
The decoration is the fun part and worth all the hard work!
Mine are in my pics.
HTH
Diane
I agree (Diane, great mini cakes btw).
I have learned to make a lot more icing and if I need to, I freeze it now. Much less frustrating to have a little more than be missing a cup or 2.
The only thing I worry about when torting this way is what you are using as filling. If you dont need a dam or mortar to keep the filling in place you are good otherwise you will struggle with that.
I was torking a spice cake with pumpkin filling this week-end, I had my mortar mixture to the side and forgot to use it middle of making dinner, kids are coming and going (I also have an another excuse 11 days and counting to bb#3) anyhow, it was oosing everywhere and I said... ok just 5 more minutes. I undid my work, put the dams in and tried again. It was much easier to ice once I smoothed everything out.
Good thing is was a last minute cake just for us and a friend. It turned out great.
By the way little cakes are way more work than larger cakes. Always price accordingly. I see that comment a lot in these posts. I dont know why people think small cake small price.
Indydebi has a really good quote about that, I wish I could remember it right now. (Sorry Baby brain!)
Good Luck.
Ugh, my mini cakes are hideous! I think b/c I failed to smoothe the bc, which made the fondant "bumpy". Not to mention that the color of my fondant was sorta pumpkin-ish, which wasn't at all the effect I was going for. I was hoping for more of brick-red color.
Definitely what I would consider a cake disaster. 
I'll keep trying though.
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