I made these four mini cakes for fun this week. I baked a 6″ square cake and filled it with chocolate ganache. I used a 2″ round cutter to cut out four small cakes. Crumb coated them with ganache and covered them with chocolate and regular marshmallow fondant.
Happy Caking
Louise
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My name is Louise and I'm the cake maniac behind CakeJournal. I'm a passionate, self taught, cake artist who has been doing cake decorating since 2002. Recently the CakeJournal family grew and I was joined by other gifted cake decoraters to share their ideas and skills with you. Click "Read more" to learn all about the CakeJournal team.
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81 comments
Liz Michaelson says:
Mar 26, 2011
How long did it take you to make the mini cakes? I want to make mini cakes for my wedding, but we could have up to 500 guests. It may be too much work for me
Anonymous says:
Mar 28, 2011
I would say that 500 mini cakes it a lot of work. Mini cakes are not easier because they are small. They take just as much time as large cakes.
ScottishJules says:
Mar 8, 2011
I’m thinking – ‘thank goodness’ after reading all the info. In the middle of a trial run of mini cakes (100 to make for a wedding in 3 weeks). The bride gave me a picture and said I’d like this one (top left) and I’ve since discovered they are from Cake Central – http://cakecentral.com/gallery/1348078. The extremely talented lady who has created them says she used a patchwork embossing mat – any ideas who manufactures these? Thanks from a very nervous Scottish cake decorator.
Anonymous says:
Mar 9, 2011
No wonder she loves those mini cakes. My good friend Toni have made them. You can get the Patchwork tool from here: http://www.sugaricing.com/Layouts/Default/ProductPage.aspx?productGuid=26d56800-8b04-4013-a0c8-d100eda8fb2a&allowAddToBasket=True
You can cover up the small drop with a flower like Toni did.
ScottishJules says:
Apr 20, 2011
Success! Just wanted to say thank you for your tips and time. If you’re interested, you can see my efforts at http://www.facebook.com/?ref=home#!/photo.php?fbid=197644450273769&set=a.197644376940443.42108.105442352827313&type=1&theater
Thanks again x
Anonymous says:
Mar 9, 2011
Forgot that you can find a great video on the Peggy Porschen site: http://www.peggyporschen.com/content.asp?id=42 you can see the staff working on mini cakes.
Tala Panton says:
May 25, 2011
Hello. I must say that this link bought me to tears. Thank you for sharing this link. I have a divine passion for baking and decorating however I am TERRIFIED bluntly put. And not to mention your site….DIVINE!…I have read EVERY SINGLE COMMENT from you and all of your visitors and I am overwhelmed with JOY and INSPIRATION that everyone is doing the exact same thing that I am doing or wanting to do with tons of questions…each one FACING THEIR FEARS HEAD ON….with little to no reservations. You and everyone here have motivated me to move forward, materialize my visions and thoughts and ideas….and SHARE THEM…most of all SHARE THEM.
Forever Thankful and Grateful ~
Tala Panton
Florida
Anonymous says:
May 25, 2011
Tala, so very sweet of you.
Happy Caking!
Maite says:
Mar 2, 2011
Hi Louise!
I LOVE your website and all your ideas! I’m being asked to make 30 mini cakes for a bridal shower. So 2 quick questions for you:
1. how much cake do you think I need to bake in order to get 30 mini cakes?
2. The sugar syrup you mention to keep the cake moist, how do you make it? Is it the recipe w/2 parts sugar and 1 part water?
Anonymous says:
Mar 4, 2011
1.Take your square pan, Trace the pans circumference onto a piece of parchment paper. Take a circle cutter (the size you plan to use for the minis) and with a pencil you can fill out the paper with circles to see how many you’ll be able to make. Mini cakes should not be taller than 3″
2. Yes, it is.
viv says:
Feb 18, 2011
Hi Louise,
lovely mini cakes you’ve got here. I need your advice on how to make your fondant stick to BC. The last time I make a cake with rolled fondant, it didnt stick to the cake and I didnt like the outcome. What did I do wrong?
viv says:
Feb 18, 2011
Hi Louise,
lovely mini cakes you’ve got here. I need your advice on how to make your fondant stick to BC. The last time I make a cake with rolled fondant, it didnt stick to the cake and I didnt like the outcome. What did I do wrong?
Anonymous says:
Feb 18, 2011
I have never really tried that the rolled fondant would not stick to the cake. Could it be because you used a crusting BC? You can try and brush a thin layer of piping gel on top of the BC without messing the smooth surface.
Tara.D says:
Nov 2, 2010
hi Louise,
my name is Tara Davies and i was just looking up mini cakes on Google because i love making cakes and cupcakes so i clicked on one and brought me to this blog and i just wanted to ask you if you went to Tafe, university or collage to study pastry because i want to be like you when i grow up and i really want to no if you have to go to uni or any other places to study and i hoped you could tell me if you did.
Thankyou
P.S
i really like your cake/ cupcake designs they are really nice. these are some cupcakes i made my friend for her 13th
http://www.facebook.com/photo.php?fbid=1672916860826&set=a.1672916740823.2095981.1174534826
CYNDI says:
Oct 25, 2010
this is awesome advice from everyone. I am doing mini wedding cakes for my cousins wedding and this was such helpful information. Thank you all.
Donna Clendaniel says:
Oct 12, 2010
Just a tip – I made mini cakes for the first time a few months ago. This is how I did them. I had 150 to make.
1 12 x 18 resulted in 25 2″ mini cakes – so i baked 6 different flavors.
Each cake baked up 2″
I split the cake in half and used a piece of cardboard to left the top layer. I then filled the cake and replaced the top layer.
Each cake was freezed for about 1-2 hours – not the point of being hard as a rock – but firm.
I used a 2″ biscuit cutter – something that was tall – a traditional cookie cutter won’t work. It has to get through 2 1/2″ in height of cake.
Afterwards – I iced each.
Now covering in fondant – here is a trick. I set the cakes aside in the fridge – let the icing firm up some.
While they were firming up – I rolled out a big sheet of fondant and got my 5″ cookie cutter out (round). I cut a bunch of these circles and placed into a gallon ziploc….I repeated and repeated. This size worked perfectly!!! Each cake was covered with little to no waste.
I can’t wait to make these again!
BahaQueen says:
May 25, 2011
Donna…all I can say is MUAH!!!!!!!!!!!!!!!!!!!! I am grateful for your sharing this info!
Anonymous says:
May 25, 2011
Yes, making large cakes and then cut out the mini cakes is a smart trick. Then you can use all leftovers for cake pops ect.