NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

Happy Caking!

Forever Thankful and Grateful ~
Tala Panton
Florida

You can cover up the small drop with a flower like Toni did.

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?

http://www.facebook.com/photo.php?fbid=1672916860826&set=a.1672916740823.2095981.1174534826

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!

thank you so much for your time and recipe.
ok, i will heed your advice and i hope to make pretty cakes like yours =)

lotsa love always,
adrianne

1:
250ml sugar + 250ml water put in a sauce pan and bring it to the boil. Turn the heat off and let it cool down before you add the seeds from 1 vanilla pod

Store it in the refrigerator if not used.

2+4: Since mini cakes can be difficult to handle, I would use a very thin layer of bc for the crumb coat and then maybe 2 layers of RF instead of 1? I also think that chocolate ganache is better as a crumb coat because it seals/smooth better. Make it a bit more liquid before you add it.

3: I dont really have a recipe for marble cake, sorry. But Im sure that you can find one over at cakecentral.com ?

Good luck!

wow, thank you so much for taking the time and having the patience for all of us louise. i hope you can help me too.i took up the task of making the miniature cakes for my bf’s bro’s wedding soon.

1) can you please recommend a good syrup recipe?its for marble cake with vanilla bean BC.

2)i will be baking the mini cakes using the alan silverwood multi mini round pans.have you the same advice for me in handling and crumb coating the cakes?

3)any good marble cake recipe that you can recommend please? i find that the recipe that i use is a wee bit runny, hence there was minor seeping.

3)i find that my cake didn’t have a smooth fondant surface after i tried wrapping the cake with RF. please advice.

thank you in advance dear louise

thank you so much

For your oven/cake problem it comes because of the way the oven distribute the heat. Try and bake at a lower temp and for a little longer. Sometimes it can also help if you the first 10-15 mins keep the door slightly open before you bake the cake finsh.

Hopefully last question how did you cut the fondant to make the right size to go over the mini cakes? we tried a few things and it didnt work. Help thanks

Kris: I like the way where you sandwich a cake and then cut out with a cookie cutter. Mini cakes is definately not easy to make because they are small:-) I like firm cakes that do not crumble too much like Australian Mudcakes. As long as the flavour of the cake and filling match you can use whatever flavour you like.