Mini Cakes Covered With Buttercream!!!!!!!!
Decorating By nesha Updated 3 Oct 2009 , 9:36pm by sunlover00
Hi CC, I was wondering if anyone here has ever made mini cakes but used buttercream instead of fondant. If so how was the process an how many layers of icing did you have to use, I'm having alot of trouble with getting it to look like my larger cakes do, here is a picture of what I'm talking about. I would really appreciate any help, thanks!!!!!!!!
I don't see your pic.
On the same note, I have the same trouble... so looking forward to some help too!
I actually have to make 50 mini 3-teir wedding cakes for next Sat and I was wondering the same thing! I will use a large tip and try to do minimal smoothing...just not sure how to get a 4" base layer. Any ideas?
I'm not sure I'm understanding what your question is, but is the cake 4" high like a regular cake?
I think she means a 4" diameter base that she'll then top with 2 smaller diameter layers.
Someone on here once said to bake a shallow sheet cake, freeze it slightly, then cut it into rounds with a cookie cutter. If you don't have a 4" cookie cutter, try to find a can of that size -- maybe a small coffee can.
I got the 4" in diameter, I was wondering about the 4" in height. If it's not 4" in height it may not look the same as her regular cakes as far as frosting them goes. I use a dough scraper to get the sides even. Stick the little 4" to a cake turner, spin it with the scraper.
Yes, I meant 4" in diameter. I'll have to try the can idea. A cupcake is 3" and I have a small biscuit cutter that is 2". The problem with the cupcake is that it's flared so I might have to cut that layer also. The height of the layers is about 1 1/4" each. I'm wondering if a cookie sheet will work best.
The customer also wants them filled with strawberry filling! geez, this one is gonna kill me. Frosting them will be a real treat without having them tip over! I suppose a poured buttercream would be best but she doesn't want that. 
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