I have an order for a "smash" cake for a 1-year-old's birthday. Before I order the 3" cake pan, I want opinions ... is it easier to bake in the 3" pan, or bake a sheet cake and cut 3" circles out of it to stack? I don't mind having cake scraps.
I have an order for a "smash" cake for a 1-year-old's birthday. Before I order the 3" cake pan, I want opinions ... is it easier to bake in the 3" pan, or bake a sheet cake and cut 3" circles out of it to stack? I don't mind having cake scraps.
I LOVE the 3" cake pans! I have many samples of mini cakes in my gallery if you want to check them out. I find it harder to cut them out of sheet cakes and you have more crumbs. When using the 3" pans (I got Wilton's set that comes in a pack of 3 or 4, can't remember!! I have a doz of them though) the sides are slightly flared so when they bake up and you turn them out, they look like a large muffin. I freeze mine first. Then I trim off the tops, put two layers together top to top and trim the sides so they're straight.
As far as your string work question, your icing has to be the right consist. which I'm sure you remember. I've heard of adding corn syrup to icing to make it work better too but I've never tried that. Only other thing is let the icing fall from your tip as you squeeze and let it drop instead of trying to move your tip in a swag motion. Hope that makes sense.
Can't wait to see your cakes!
elly 
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