I just made 100 mini pumpkins this past weekend just make sure you don't heat to hot or it is to thin when you coat the cake it took some practice to finally get it the way I wanted it, have to play with the temp. I was getting pretty frustrated for a while but it finally came together and I got them finished with my daughters help it took 16hs between baking,coating and decorating never again.
maybe I WON'T try poured fondant... Poured fondant is a good alternative, but if you are short on time , you can use coating chocolate and pour over small cakes. Freeze the blocks first then pour melted chocolate over the block, & set back in freezer. A second coat may be needed to get the desired look
Quick pour fondant icing
6c sifted icing sugar,
1/2c water,
2tbsp light corn syrup
1tsp almond extract
cover cakes with apricot glaze or a thin coat BC let set 15 min before covering w/fondant.
Place sugar in saucepan.Combine water a corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temp of fondant to exceed 100deg F. Remove from heat stir in flavor and color.
This recipe can also be found in the back of the Wilton 2006 yearbook
pg 111
I tried poured fondant a few months ago...I actually had an order for 25 petit fours. So, I thought....How hard can it be?....It was terrible!!!! After 2 batches, all I ended up with was little petit fours that weighed about 10 pounds a piece (it felt like)...and the fondant pulled right off when I tried to pick them up....I had to end up just decorating a sheet cake....thankfully that ended up being ok with her....I seriously doubt I will ever try this again!
Thanks for all your input. I'm still not quite sure what to do so if you have any ideas for a baby block cake. I'm really not good at frosting small cakes. They always seem to fall apart, especially if they are tall. I'm going to research the poured chocolate idea. That could be really pretty.
Hello
my opinion for what it is worth.
If the cakes are small, then I think the poured fondant is a good solution. it is not more difficult or time consuming than the chocolate.
To ensure good coverage, make sure it is not too hot, thin enough to flow & thick enough to really coat the back of a spoon as you stir it.
(it's easier than it sounds)
Are your blocks too small or too many to cover with fondant?
good luck!
ciao
My cakes are going to be about 3X3" but I always seem to have trouble with small cakes falling apart when I frost w/ BC. Maybe my icing is too thick. I'm not sure but I really want to try something to prevent that from happening. I don't have time for any errors this time. Thanks again for all of your ideas. This site is such a lifesaver !
Quote by @%username% on %date%
%body%