Icing Tiny Cakes... Uuugh, So Frustrated Right Now

Decorating By SarahsSweets2006 Updated 8 Aug 2007 , 8:10pm by OhMyGanache

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SarahsSweets2006 Posted 8 Aug 2007 , 7:59pm
post #1 of 4

Does anyone have any tips for icing very small cakes? I just iced a 3 inch diameter, 3-layer (probabout 3 inches tall) cake. I was HELL. I damn near threw the thing across the room. Despite having a non-slip pad underneith it to prevent it from moving on the turntable, it kept moving all over and when it wasn't moving, it was almost tipping over. It was so frustrating!!!! If anyone has any advice to help me in the future, that would be fabulous! BUT, at least I have it done for now. Thanks everyone!!!icon_smile.gif

3 replies
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PennySue Posted 8 Aug 2007 , 8:06pm
post #2 of 4

Boy do I feel your pain!!! I had the same problem. From what I've seen, either pour the icing over it as with a petit four or do the marzipan thingie. Maybe someone will give us both some more exacting advise!

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dolfin Posted 8 Aug 2007 , 8:07pm
post #3 of 4

I use a piece of duct tape between turntable and cake board to hold in place when icing small cakes.

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OhMyGanache Posted 8 Aug 2007 , 8:10pm
post #4 of 4

I regularly make 3" cakes - and most of them I used poured icing on. However, I actually ice my 3" carrot cakes (you can't pour cream cheese frosting) - and I use a large icer tip around the sides and then on top. I cheat and hold them in the palm of my hand as I ice them - a turntable would just be too hard.

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