I got a request from a customer to cost up 120 mini wedding cake. She did not have a specific flavour. She said open to lemon, chocolate,plain etc.
I can not make a decision on the type of cake. Howver that is no the dificult part i not sure if i should layer the cake and do a filling for such tiny cakes.
The original design was about 4 inches high and about 5 inches wide. However the bride is interested in more cup cake size. The best i figure I could do is 2.5 inches by 2.5 inches. As the cake is covered with fondant and gold dust design on th top and side. On the top of each cakes is a wine red fresh rose. The work is fine for the large cake but for the cupcake size ones mini red roses will have to be used
The stress is i have one oven That only holds one sheet comfortably. It can hold 2 but I am worrird about how well the air will circulate then. So I have to decide how to bake 120 mini cakes either individually or a sheet and cut it out. I am wworried if i layer them the work and time put is the cake will make it too expensive. As well as if i cut them out of the sheet the cake edge will crumble during set up and I will have alot of trouble with the cake crumbling. Cutting out the cake will mean alot of cake being wasted. Based on my calculation of 2.5 inches high and 2.5 inches wide I figure I would need 8 sheet of the cake. Suggesting I would have to mix 8 batches of the cake to have enough.
I have no clue how to approach it. Coul CC's help me please
The smaller they are, the more difficult the task. You should suggest regular cupcakes with a fondant and flower decoration. tell her she will save a bundle. I would charge MINIMUM $8 each for a small cake like you discribe, but maybe $2.50 for cupcakes with fondant.
the mini cakes in my photos are the same size 2,5x2,5 The 1st time I made it I used a sheet and cut them out. It is a great way but does take a lot of time and there is loads of waste and mess!
The 2nd time I made my own mini pans. I cut some thin cardboard to size, wraped it in foil and stapeled the edges together to form a tube. I put a cupcake paper in the bottom and put 1/4 cup of batter in ea tube. It worked perfecty. The only problem I had was the cakes didnt all rise to the same height, so it had to be trimmed. Again lots of mess.
HTH
What about using a regular (or jumbo) size cup cake instead of cutting them out? Are they supposed to be tiered? then use a mini cupcake on top of the the jumbo one. Level each on top. unwrap each and turn them upside down. Then you can line them up on a cooling rack set over a sheep pan and use a pour-able type fondant on them. Then after they're all covered and dried, stack them and add tiny boarders. I'd charge at least $5-$10 per cake.
the mini cakes in my photos are the same size 2,5x2,5 The 1st time I made it I used a sheet and cut them out. It is a great way but does take a lot of time and there is loads of waste and mess!
The 2nd time I made my own mini pans. I cut some thin cardboard to size, wraped it in foil and stapeled the edges together to form a tube. I put a cupcake paper in the bottom and put 1/4 cup of batter in ea tube. It worked perfecty. The only problem I had was the cakes didnt all rise to the same height, so it had to be trimmed. Again lots of mess.
HTH
Good idea on making your own mini pans. A tip to get them all even is to weigh the batter when you fill. I have a digital scale and I weigh each little cakes batter and it works like a dream to get evenness.
You could make the sheet cakes and cut them, that would also work well. I personally would then freeze the cakes a bit before cutting to get nice clean cuts. The mini cakes that I made recently, was cut out from Sheet cakes and they worked really well for me.
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