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Mini Tiered wedding cake?

post #1 of 22
Thread Starter 
How do I do this. I know you can cut the tiers w/cookie cutters, if using fondant do you still ice between mini cake layers? I want them to look like a regular cake but not sure how to do this using 2" & 3" layers??? Help please my sons wedding is in 4 weeks and I need to do 100, the poured fondant thing didn't work out and now I am back to starting over!!! How is the best way to do a mini cake, have it look professional and be done on time??? I know, I am asking a lot??? Please help w/suggestions.... icon_sad.gificon_redface.gif
post #2 of 22
I've done them and they are the biggest PITA on Earth. I charged $16 each for a 3 tier mini if that gives you any idea.

You make them pretty much just like a regular cake. Only start with a sheet cake, cut out the cicles/layers, put together with frosting, and then fondant each one. Yes, fondant each layer separately. I've tried it fondant-ing the whole thing and it just doesn't work. You may have seen a Charm City Cakes episode where they also tried it. It looked like crap.

Once you get all your tiers fondanted, then stack up, put a skewer through the whole thing, trim the skewer and border between the tiers.

You'll soon find out why they cost so much to buy.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 22
I have never done these, but have seen ideas on this link:

http://www.countrykitchensa.com/whatshot/minicake.aspx

Maybe the Petit-Four icing would work for you...

HTH
Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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post #4 of 22
..OH LORD!.. I do hate making these lilttle cakes..They are so tedious..I made 180 of them..and now I say Is $20 per each one..I want people to stay away from them.. Is decorating a mini wedding cake 180 times!!!...Nuhuh!!..
I tell them to go better for cakes on each table.
They are beautiful little things..just too much trouble for my taste!..
Edna
Visit my website.. www.designmeacake.com
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #5 of 22
I just did a 3 tier mini cake to accompany a cake order. It is tedious. I wouldn't do them for less than $20 each for a 3 tier with minimal decoration.

I would bake a sheet cake.. 1.75" tall after leveling.. and then torte that into 4 layers so you have two cakes with 1 filling layer (and only do BC for filling). Chill the cakes.. cut out your tiers.. freeze them.. do a BC layer and chill again.. then fondant. You could get away with not doing BC under the fondant if you wanted to.. but I like the BC.
post #6 of 22
Icing a mini in buttercream is a nightmare! I did 5 mini's for my daughter's birthday and I thought I would kill myself before I did another! I don't think my sanity is worth even the $20 each if I had to do more than 10.
Alana
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Alana
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post #7 of 22
I'm so glad I found this post. I had a bride want 100 2-tier mini cakes made to look like "sand castles". I only quoted her $10 per cake. After some thought she didn't want to spend that much...or should I say the groom didn't want to spend that much so I told her I could make 100 single tier "sand castle" cakes for $8.00. I was obviously a little on the low side with these quotes. I have since quoted her for 1 large wedding cake to look like a sandcastle. She's currently getting other quotes from other bakeries so I'm still waiting to hear her response.
post #8 of 22
Mini cakes are really a pain to do. The more I do it the more I want to increase it price. icon_mad.gif

So far I just did single tier, with and without a layer of buttercream in between. I used crusting butter cream to layer as well as a base coat. No chilling/freezing needed. Covered the cake with a thin layer of fondant followed by another layer of fondant. Brush the first layer of fondant with some water before covering the second layer. I find this way it looks real smooth and no problem with broken edges.
Life is wonderful when we share.
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Life is wonderful when we share.
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post #9 of 22
oh gosh have fun! sounds like you're going to need a break after all that. icon_wink.gificon_surprised.gif
~Normal people worry me~
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~Normal people worry me~
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post #10 of 22
The reason for the fridge is so after you do a layer of buttercream the edges stay stronger so they dont get as round when you put the fondant
Edna icon_biggrin.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #11 of 22
The easiest way to ice the minis is to do it on a cake board and stick a toothpick through the center into the cake board so it is secured to it and won't slide around.. then ice the top. Do this while they are frozen and it's a piece of cake.
post #12 of 22
Ok.. let's add another "WONT ever do this " in my book LMAO
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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post #13 of 22
lol Christi..icon_lol.gif..Amen!
Is not the fact that they are difficult..is the amount of cakes what I dont like jkalman!.. icon_lol.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #14 of 22
The way I do them:

Make a sheet of the cake and filling the height you want each layer to be, ICE THE TOP SMOOTH, chill, then cut out with round or whatever cookie cutters. Stack the layers, ice the sides, chill, then fondant the whole thing. The problem you run into with this is stretching and air trapped where the layers meet. SOlution: use a sharp paring knife to cut around the bottom of each tier then cover with a border. All of these cakes done this way:

http://www.spdak.com/pictures/mini%20cakes.htm
post #15 of 22
These sound like such a pain! But if you have to do them anyway, what about lining a jelly roll pan with parchment paper and bake, then after the layer has fridged a bit, you could cut them with cookie cutter?
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