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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Mini cakes</title>
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	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
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		<title>Easter egg mini cakes</title>
		<link>http://cakejournal.com/cake-lounge/easter-egg-mini-cakes/</link>
		<comments>http://cakejournal.com/cake-lounge/easter-egg-mini-cakes/#comments</comments>
		<pubDate>Sat, 03 Apr 2010 10:59:36 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Mini cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=3731</guid>
		<description><![CDATA[I was in the kitchen yesterday and made these mini egg cakes. I used the mini egg cake pan from Wilton. Inside is my favourite vanilla cake and I have used this petit four icing to coat them with. I decorated them very simple with only a royal icing scroll, some piped leaves and a little yellow flower. Sweet and simple but also a bit time consuming. I wish you all a Happy Easter! Happy Caking! Louise]]></description>
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		<slash:comments>51</slash:comments>
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		<title>Petit Fours</title>
		<link>http://cakejournal.com/tutorials/petit-fours/</link>
		<comments>http://cakejournal.com/tutorials/petit-fours/#comments</comments>
		<pubDate>Wed, 03 Jun 2009 22:25:53 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Mini cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2178</guid>
		<description><![CDATA[I have for a long time wanted to try out some Petit Fours from Martha Stewart made with pound cake and Petit Four icing. So yesterday I went into the kitchen to bake a basic vanilla pound cake (I used another pound cake recipe than the one from MS). I wanted to try out the Petit Four icing from MS but since I did not have any light corn syrup in the house, I decided to try out a package of instant fondant icing mix to see how that is to work with. To get the small Petit Fours I used the trick cutting the pound cake into 1&#8243; thick slices and with a round circle cutter you cut out the small cakes. Then you place the small cakes on a wire rack with a baking tray underneath to collect any leftover icing. I had my mixed instant fondant icing heated and ready. Use a ladle to pour the icing over the small cakes in a circular movement. Here it is important that you quickly pour enough icing over the cakes because you want to seal the cakes completely with the icing. If the icing is too thick at this [...]]]></description>
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		<slash:comments>103</slash:comments>
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		<item>
		<title>The first baking in 2009</title>
		<link>http://cakejournal.com/recipes/the-first-baking-in-2009/</link>
		<comments>http://cakejournal.com/recipes/the-first-baking-in-2009/#comments</comments>
		<pubDate>Mon, 05 Jan 2009 09:45:09 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mini cakes]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=974</guid>
		<description><![CDATA[My first baking in 2009 is my for ever favourite Lamingtons. This time I just changed the traditional chocolate glaze for a soft teal coloured glaze. Which match the cold weather here perfectly. I am planning on making these as mini bite size&#8217;s with pink &#38; red glaze with strawberry flavour for Valentine&#8217;s gifts next month. If you are going to make them with soft coloured glaze then a good tip is to also trim away the &#8220;bottom&#8221; of the cake. I normally dont do it when I use chocolate glaze but it can leave &#8220;freckels&#8221; in the glaze which dont look good. Also remember to make the glaze a bit more runny so it is easier to spoon over the cakes. Glaze icing: 1 pound of sifted icing sugar 3 tbsp of soft unsalted butter 1/2 cup of milk or water (you may need a little bit more if the glaze is too thick. If so then add 1 tsp at a time) Food colouring (add it before you heat the glaze and add it sparingly if you want soft pastel colours) Chocolate glaze: mix in 1/3 of sifted cocoa powder Mix it all together in a small casserole [...]]]></description>
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		<slash:comments>19</slash:comments>
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		<item>
		<title>Lamingtons</title>
		<link>http://cakejournal.com/recipes/lamingtons/</link>
		<comments>http://cakejournal.com/recipes/lamingtons/#comments</comments>
		<pubDate>Sat, 12 Jan 2008 13:10:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mini cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=89</guid>
		<description><![CDATA[I was in the mood for making a nice treat for the family today and here is the result: Lamingtons. Let me tell you this, do not get fooled by the simple look of Australias traditional cake. They can also be found in a pink version in New Zealand. They are SO good!. Perfect together with a nice cup of coffee, tea or a cold glass of milk Mmmmm. I made my Lamingtons with a nice butter cake (baked and cooled the day before) and the traditional chocolate icing. Toss them in desiccated coconut to cover. Let the icing set. You can either serve Lamingtons plain or sandwich them with whipped cream and raspberry jam. Enjoy! Australian Lamingtons Classic kiwi pink Lamingtons Happy Caking Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/lamingtons/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Mini cakes</title>
		<link>http://cakejournal.com/cake-lounge/mini-cakes/</link>
		<comments>http://cakejournal.com/cake-lounge/mini-cakes/#comments</comments>
		<pubDate>Sun, 30 Sep 2007 20:28:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Mini cakes]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=69</guid>
		<description><![CDATA[I made these four mini cakes for fun this week. I baked a 6&#8243; square cake and filled it with chocolate ganache. I used a 2&#8243; 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]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/mini-cakes/feed/</wfw:commentRss>
		<slash:comments>81</slash:comments>
		</item>
		<item>
		<title>Heart shaped mini cakes</title>
		<link>http://cakejournal.com/cake-lounge/heart-shaped-mini-cakes/</link>
		<comments>http://cakejournal.com/cake-lounge/heart-shaped-mini-cakes/#comments</comments>
		<pubDate>Fri, 06 Jul 2007 08:09:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Mini cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=44</guid>
		<description><![CDATA[One of my danish cake friends Pernille have made these sweet heart shaped mini cakes for a birthday party. Covered and decorated with sugar paste/rolled fondant. She have used the new heart shaped mini pan set from Silverwood bakeware which are perfect for making individual mini cakes. Happy Caking Louise]]></description>
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		<slash:comments>4</slash:comments>
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		<item>
		<title>How to make a cake stand for cupcakes or mini cakes</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-cake-stand-for-cupcakes-or-mini-cakes/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-cake-stand-for-cupcakes-or-mini-cakes/#comments</comments>
		<pubDate>Thu, 07 Jun 2007 20:46:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Crafty DIY]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Mini cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=31</guid>
		<description><![CDATA[I think when serving cupcakes or mini cakes, they look so much better when served on a cake stand. So I have made a tutorial that will show you how to make a cupcake cake stand. When you have all the materials ready it is very easy and quick to make. You can adapt it to the colour or pattern on your cakes. I have used thick gift wrap paper to cover the cake boards. If you like you can place a 6&#8243; cake on the top tier. I would not recommend to place any larger cake on top. A 5 TIER CAKE STAND CAN HOLD ABOUT 51 REGULAR CUPCAKES. This is what I have used: Cake boards: 1&#215;8&#8243;, 1&#215;10&#8243;, 1&#215;12&#8243; Note: If you want two more tiers on the stand, you will need 1&#215;14&#8243; + 1&#215;16&#8243; cake boards. Styrofoam cake dummies Each 2&#8243; high in the sizes: 2X6&#8243; and 2&#215;7&#8243; (If you can get 4&#8243; high Styrofoam cake dummies, then you will only need 1 in each size) Note: You will need 2&#215;8&#8243; 2&#215;9&#8243; Styrofoam cake dummies for two more tiers. Satin ribbon, enough for both cake boards and the Styrofoam cake dummies Thick paper Glue stick or double [...]]]></description>
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		<slash:comments>556</slash:comments>
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