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Fondant icing 2" round mini cakes

post #1 of 29
Thread Starter 
So, what's the trick to icing these little 2" round cakes with fondant?? I have so far tried:
Ganache under the fondant
BC under the fondant
Icing the little cake first
Putting the BC straight on the fondant before applying
Cutting a 5"ish circle (too hard to get rid of the excess/folds)
Cutting a 2 1/4" circle for the top and a strip to wrap around the sides.

I have each little cake stuck to a 3" card circle with ganache. But they are so light, as soon as you touch them they just fall off the board, or start to slide around if you touch the sides and work their way loose.
They look terrible. But I really don't want to be dipping them either, I wanted a clean fondant look. Help please icon_cry.gif
post #2 of 29
I have found that if I put them on an 8 in cake board and stick them with a little icing underneath to attach it to the board it helps a lot but they are still a pain!!
Failure is not an option!!
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Failure is not an option!!
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post #3 of 29
I saw on fabulous cakes season 1 episode 7, at 25 mins in them doing small cakes. What they have is a set like this http://210.8.91.152/~iceda589/store/images/Sil%20large%20round%20-%20b.JPG. They line the sides and bottom of it with buttercream, put layers of cake in it (circles a little bit smaller than the tin cut out of a sheet layer) then layers of filling then cake again then a final layer of buttercream on top. Chill until the buttercream is set. Then use the heat of your hands to warm it slightly to get it out of the tin. Then cover in fondant.

I found that episode really informative... it shows sugar blowing and pulling as well. I would suggest buying it on itunes or something.

HTH
post #4 of 29
you said you didn't want to be dipping them, do you mean you don't want to use a poured fondant?
post #5 of 29
Oh yeah my cakes are iced in buttercream but I also made sure that the cake was cold!!
Failure is not an option!!
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Failure is not an option!!
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post #6 of 29
I'm saving this thread so I can link to it every time someone starts a thread asking, "Just got an order for 300 mini cakes. How much should I charge?
and then doesn't believe us when we say they're a giant PIA and they should charge $25 each.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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post #7 of 29
Oh yeah they are a pain to do!! I am attaching a link of ones that I did. They are about 3 in. I used rolled fondant and they are iced in whipped ganache. I have another picture but I can't upload it (they are on another computer).
http://s1232.photobucket.com/albums/ff362/cakeandpartygirl/

Try this and see if it works: http://s1232.photobucket.com/albums/ff362/cakeandpartygirl/
Failure is not an option!!
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Failure is not an option!!
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post #8 of 29
Thread Starter 
Thanks everyone. I did see that episode of Fabulous Cakes, but had forgotten they used that method icon_redface.gif The link to the set you posted doesn't work, but I used the mini-cake set from Silverwood (Squires Kitchen). If I line the little tins with BC, the pieces of cake to go in them would be minute I think. I also remember from that show that after they did like 300 of them, they had to re-ice lots because the BC wasn't even all the way round.

I thought it would be easier than it really is, goodness knows why. I will persevere, it's only for my own use, not for an order, since I bought the tins ages ago and didn't ever get round to using them. Thought they would be cute, which they will be IF I can manage to decorate them nicely...
post #9 of 29
I only frost the tops with buttercream, then freeze them solid and cover with fondant the next day. Sometimes you'll have to use two thin layers of fondant to get it smooth looking. I put them on a plastic tray when I'm covering them, then transfer them to a board or wrapper afterwards. Only take one or two out of the freezer at a time. They'll start to look dewy as the cake thaws, but the moisture will evaporate after an hour or two.
post #10 of 29
dayti,
so glad you posted the info on those mini cakes and what a pain they are. I wanted to do them for the place I work at.... on second thought I'll just do cupcakes or cookies. I so want to learn how to do them but can't see any market in my area. No one will pay 4-5$ for a single mini. So I guess I'll concentrate on some other new items.
If you do figure a shortcut could you post it please.
Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #11 of 29
It can help to cover with marzipan first too.
I am not a mini cake person, I think it takes patience and tactics to get the knack for a smooth finish. So I would go for the homestyle poured fondant instead!
xx
post #12 of 29
Do you put little cake boards under the bottom tier (like you would a normal cake)?
post #13 of 29
I couldn't do it... I don't have enough patience, and nobody has enough green to pay me to do it!

Poured fondant is the only way I'd consider it...
http://www.mahalo.com/how-to-make-petit-fours
post #14 of 29
I know when I iced them I used the same method as I would if I were doing a larger cake. I used a larger tip than the one's that you would use for basketweave. It's the wilton 2B. I ice the top first and then do the sides. I smooth it with a bench scraper and do the edges as usual to get them crisp. (Sharon's method). Call me crazy but it took about 5 min to ice one. Of course they would be expensive to sell. Truthfully I enjoyed it!!!
Failure is not an option!!
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Failure is not an option!!
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post #15 of 29
Thread Starter 
But HOW do you ice them without them sliding around? I understand using an icing bag rather than a spatula to crumb coat, but then using the bench scraper was hopeless for me! And using the smoother on the fondant too. I had them glued to the board, tried ganache and BC to glue, but they still moved. These things when bare weigh less than 2oz, they use the same amount of batter as a cupcake. I thought I would try and sell them for a bit more than a cupcake, like â¬3.00 (my cupcakes are â¬2.50) but it's not going to be worth it for this much hassle I think!
Tomorrow I will try icing just the top and freezing/chilling after, before covering in 2 thin layers of fondant, as Texasrose suggest. Thoroughly teed off with the whole process at the moment.
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