Mini Cakes (All Buttercream)

Decorating By kryptonite Updated 15 Sep 2011 , 3:27pm by QTCakes1

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kryptonite Posted 15 Sep 2011 , 2:54pm
post #1 of 4

I have to do 20 mini cakes next week. They will all be 4" cakes, some round, some square, NO fondant...Has anybody had any experience with this? Any tips/tricks/advice? I'm sure I'll follow up with more specific questions when I figure out the details of the order, but right now, I'm worried about getting a smooth finish on such little cakes without losing my mind. Thanks everyone!!

3 replies
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AnnieCahill Posted 15 Sep 2011 , 3:01pm
post #2 of 4

Wow. I think 6" cakes are a PITA so I can't imagine how 4" ones would be. I hope you are charging VERY well for your time!

Could you use a poured icing? I was thinking a poured fondant icing or maybe ganache? That way you would have to deal with minimal smoothing and dealing with spatulas.

Good luck! Post pictures when you're done!

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QTCakes1 Posted 15 Sep 2011 , 3:25pm
post #3 of 4

I would much rather use poured ganache. I would suggest getting the big frosting tip for quick application. Once on, it'll be quick to smooth with a small offset spatula.

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QTCakes1 Posted 15 Sep 2011 , 3:27pm
post #4 of 4

Also, do everything assembly line style. Don't sit there and frost one cake, then smooth. trust me when i say it is much faster to go frost all, then go back and smooth all. It gives you a rythm and speed.

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