Minis...cut From Sheet Cakes Or Baked In Mini Pans?
Decorating By PennySue Updated 17 Jul 2007 , 3:13pm by azeboi2005
Don't know if they are available in the US, but I use Silverwood mini tins for round or heart-shape minis - they are brilliant. I tried silicone pans, but (a) they were too big and (b) I thought they left an odd taste/smell on the cake - weird, I know - but I wasn't the only one to notice 
Square minis I cut from a sheet, but anything else wastes too much cake (and boy, did my waistline suffer! 
)
I purchased the heavy duty shaped cutters, on the square cakes I use a square cookie cutter from a sheet cake, there is really no waste. On the other shapes I try to cut as close as I can not to waste too much cake. I also freeze, it does help keep the crumbs down.
When I've done minis, I cut them from a sheet cake. I also require them to be covered in fondant since that is so much easier and faster for me. Also it keeps the cake sealed, so that I can do them a bit ahead. For a two tier mini I get $9 each; Three tier mini is $12. One tier is $4.50. And any gumpaste flowers are extra.
Since I hate doing these, customers have to make it worth my time.
When i make them, i cut from a sheet. Level and fill the sheet if wanted, then ice the top of the cake, then i refridgerate until firm and cut the cake with biscut cutters. For the sides i just use icing in a bag with a flat tip I think its wilton 2b thats a flat basket weave tip about 1/2 the size of the big icing tip. Not sure on that number without pulling it out of storage.
I prefer to cover my minis with rolled fondant. just need a little icing or jam to help stick the fondant to the sides of the cake.
I have used the little plastic pans and they bake well, just take too long cause you would need so many to make an order of anykind in a reasonable time frame.
Checked out the Silverwood pans. They do look wonderful. I've e-mailed them to see if they have a distributor here in the States. They are quite expensive but look just like what I'm looking for!
Till then, I'll try the cutter methods.
Thanks for all the imput!
i've always just cut my mini's from a sheet cake using a cookie cutter. like all the others, slightly freeze the cake to minimize crumbs and cut. to frost my cakes i do either buttercream w/ poured fondant on top or fruite glaze w/ the poured fondant on top. i've had one order w/ candy melts but i found you have to constantly keep it warm can't sit for to long so you melt a little at a time. hth!
chris
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