Hello, I have a customer wanting 250 mini cakes, plus a cake for a wedding. After reading and practing mini cakes, I think I priced them too low (4.50) . Does anyone know of an easy way to put buttercream on them? I bakes the dense cake , but it still pulls off some of the cake. I have also put them into the freezer to chill. That helps some. Any thing you and tell me would greatly help. I think I am crazy for doing this.
Linda
Does she want smooth icing? Mini cakes, for me, are hard to ice when I'm using a spatula, they move around, tilt, lean, no matter what I do to stabilize it. I would go with a poured frosting, or decorating with butter cream rosettes. The last, and absolute last order that I did for mini cakes, I charged $8.75 each. I price them higher now so no one orders them lol If it is pulling cake off, I would guess your frosting is too thick. I have used my large round tip in a piping bag to apply the icing, then my scraper to smooth, or the tip of my spatula to give it a textured look. 250. Good luck!
I don't really know if "she" knows what he wants. I made some to show her but I think she wants them smooth. I told her f I had to use fondant the price would go up. I am doing an order of 36 this weekend, so I will see how it goes. Thank you for your up.
They are about 3" x 3" square. I tried several different icings yesterday. Poured fondant, etc. The 36 for this weekend, I think I got it figured out, but for the 250 for next month I am really worried about. She keeps looking at the 2 and 3 tier ones. I am hoping I can talk her into something else.
if you use plain old glaze -- sifted confectioner's sugar, milk, lemon juice, get a nice consistency and pour over -- works great -- fill a piping bag with glaze -- go 'round right away after pouring and pipe over spots where it didn't adhere the first time -- when you pour, you've got all your cakes on a rack right -- when you pour you use a dispenser that will pour a nice confident stream wider than your cakes so it gets the real deal the first time --
let them set up -- then you need to spatula them off the rack so you smooth off all the kibble & bits that cling underneath -- you scrape them off -- set them into cupcake wrappers -- and away you go --
you can cut the cupcake wrappers down so they still provide the base but are short enough so you can see the cake -- you can bend the stack of cupcake wrappers so they mold around the cake shapes --
3x3 is too dang big :) 1.5 x 1.5 x 2 is a great size -- cutting rounds out of short frozen sheet cakes with a cookie cutter is a good idea --
if bridelette wants tiered mini cakes -- you need to take your price times nine -- i'm not kidding --
also you need to reign this in tight and tell her what you can do -- all this maybe this maybe that is muy cray cray
oh my gosh you poor thing! 250! that sounds very difficult. Even if you do use fondant aren't they likely to look a little lumpy anyway as it's impossible to get the buttercream smooth on the 3 inch cakes?
$4/cake does not sound like enough at all
I hope you figure out a solution.
You did an excellent job!! You did good!!! Awesome!!
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