have you tried the poured fondant? It's pretty simple and it won't tear your minis.
I read in another thread in here that the crusting is dependent on the ratio of sugar to fat.....more fat, less crusting (which makes sense). Mine always crusts to what I consider perfect....."crusty" enough to never melt (even in Indiana humidity) and soft on the inside to still taste great and easy to cut. I don't even use royal icing for roses or other decorations..... just my buttercream. To prevent sliding around, I put icing on the cardboard, then put the cake on the cardboard...the icing acting as a "glue". Then I tape the cardboard to my lazy susan and ice away.
To keep them from sliding I use the same rubbery waffle mat that some people use for shelves and drawers but is also used under cakes to keep them from sliding.
The rubber shelf liner under cake can work miracles (on any cake) But to ice small cakes I would suggest fill your decorating bag with your base icing color. With a coupler in the bag use the largest round tip you have and just cover your cake with it. Then it isn't as much smoothing to covere your whole cake.
HTH
Leily
Quote by @%username% on %date%
%body%