Making Mini Cakes With Pourable Fondant--Help
Decorating By dandelion56602 Updated 24 Jul 2006 , 2:39pm by yummyhobby
Ok, I've never done this before in my entire life but am pretty sure I ate some at a food show recently. Then I saw some in the Wilton 2006 yearbook that favored the look, but the description did not match what I ate.
The cakes (at the show & in the book) both used the quick pour fondant. The cake in the book has an apricot glaze, but I don't remember the one at the show having any taste like that (I don't know if the taste gives the cake a flavor or not). The cake at the show was torted & had a lemon mousse filling (OMG), but the cakes in the book are just cakes.
The cakes I ate were about 1 1/2"- 2" in diameter and a few inches tall. I was wondering if the "blossom" cakes in the 2006 yearbook could be done in the same way but just torte & fill before pouring the fondant? Would you use the glaze on the filled mini cake?
I've never done these but would like to try. Any advice?
I split and fill my petits fours before covering with poured fondant all the time! Just be sure that you only use a THIN layer of filling so that it doesn't bulge. You can ( and are supposed to be able to) see the layers through the fondant so i would go easy on the filling. But yes, I remember seeing the little blossom cakes (even thought about doing them for a baby shower). If you split your sheet cake ( or whatever you are using), then fill, then freeze ( this makes cutting so much easier), then use your cutter to cut your cakes- you should be fine! Let us know how they turn out!
HTH
Thanks. I did forget to ask how far in advance could I make them? If I do make them in advance how do I need to store them? I plan on making them for a party this weekend.
What are some of your favorite cake/filling combos?
You can make, split, fill and cut the shapes out now. Just freeze them until you need to cover them with your fondant. I will tell you that I stayed up until 1:00 in the morning a couple of days ago covering some petits fours and by the time I woke up, the fondant was good and dry. It takes awhile for it to competely harden into a shell- so keep that in mind when figuring out your timeframe for completing them. Oh! And I forgot to tell you that I melt a little bit of candy melts and mix into my poured fondant. Just seems to help it coat better. Usually I melt about 1/2 cup and add that.
As far as flavor combos go- the ones I just made were the country pound cake recipe from this website with regular old BC. The cake has a lemony flavor and everyone went wild over them! That really is a good recipe. If you use it remember not to preheat your oven. I made this mistake once!!
Strawberry cake with BC filling would probably be really good too. I think I would stay away from fruit fillings and such- as these are small delicate cakes. Others may be able to give you some tips on this if it is something you would like to try. Good luck with them and be sure to post pics!
yummyhobby: you don't have any petit fours in your photos, could you post some?
I know.... I meant to take a pic the other day. I'm so sorry! I will post some the next time I do them. But it won't be till like August 19. I am doing some for a baby shower. Pale pink poured fondant with baby green initial on top. I tried to take pics of the ones I did the the 4th of July but my camera was acting up or it was the lighting or something but they kept coming out too dark. I have to say that so far my petits fours are not by any means the most beautiful-- but I am still practicing.
Quote by @%username% on %date%
%body%