How do you do the little cakes wrapped in fondant? Are they cupcakes...they look like the size of cupcakes but thay are the same shape all the way down like a cylinder wrapped in fondant.
Are you talking about petit fours? There is a tutorial on here on how to make it. Just do a search on petit fours.
I think I saw this on another thread.
I would bake, torte, and fill a sheetcake and cut individual cakes with a ring(or can with top and bottom removed). Then chill, crumbcoat, and fondant.
The little ones do look like petit fours. They do make a pourable fondant that you can use on them.
These are bigger than petit fours, I would bake the sheet cake and cut rounds out of it like Matt said. That would give you a nice tall even look to your "cupcake"
Basically a petit four is "one bite" and only about 1" to 1&1/2" sq.
Many people do refer to what you pictured as a petit four but it really isn't.
Do as has been suggested: bake a sheet cake and cut out rounds. Stack as many as you want for heigth, then ice w/buttercreeam before adding fondant.
yikes, sounds like more trouble than I want, thanks again for all your help!
These cakes pictured are called mini cakes and are a huge PIA to do...They looks cute and all but take 3 times as much work than a regular cake.Many decoraters charge anywhere from $7.00-$20.00 each for these depending on the area of the counrty and the Cake Company.
Can't remember where I saw them but there are cake pans available that are sectioned into small cakes. They come in a lot of shapes but if I remember right they are $80-$90 each.
They are from global sugar art:
http://www.globalsugarart.com/search.php?search=mini+cake&searchimage.x=0&searchimage.y=0
I thought they were awesome when I saw them on CC's front page...wish I had the $$$
A Wilton yearbook from a few years ago had them pictured too.
So would you use poured fondant or regular fondant?
I had another question about this....how do you adhere satin ribbon to fondant like the bottom of this pic above?
You could probably use both, I would use regular fondant. I use MMF.
I had another question about this....how do you adhere satin ribbon to fondant like the bottom of this pic above?
Personally, I secure them in the back of the cake with sterilised stainless steel dressmaking pins that have a pearl head (for easy visibility).
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