Mini Fondant Present Cakes

3"square cakes cut from 9" sq cake decorated with fondant

Category:

Howto & Style

Tags:

• Fondant
• mini
• cakes
• presents
• ribbon
• bow
• flowers

[LawGirlNYC2009]

Tutorial please! These are so cte! How much does each one cost to make?

[15152278]

@LawGirlNYC2009 Thanks for asking for a tutorial. I haven't made one of these for ages but will keep in mind to do a tutorial if I make any more. Costing is a bit difficult to estimate but it shouldn't be a lot. It will be different for you as cake decorating supplies generally are cheaper in the US.

[jmugrad1]

Beautiful job on your cakes.

Did you refrigerate the cake before icing?

What type of cake did you use?

Ecinele

[15152278]

@jmugrad1 Thanks. I usually freeze my cakes as I don't have time to bake and then decorate in one go. Cutting the cakes into cubes when they are cold makes it easier with less crumbs. If you refrigerate them, I wouldn't leave them too long or they will dry out. I used chocolate cake. Basically you just need a cake that is dense enough to hold fondant up (eg you can't use a light sponge cake which would sag under the weight of fondant)

[sufiarocks]

ur cakes r so pretty!!! ur very talented!!!

[15152278]

Thanks for your kind feedback :)

[pinkcupcupcake03]

ADDD MMMMEEEEE!!!

[15152278]

Thank you for your kind comment. I think the secret lies in the cake recipe itself. If the recipe is good, then the cake doesn't need to rely on the frosting to be tasty. I've had very positive feedback from the chocolate cakes that I've decorated with fondant (and it's not because of the fondant). Having said that, I've recently started to add choc ganache filling to some of my cakes, just for that extra choc taste. mmmmm!

[boanna]

i dk why this only has 3 stars...5 STARS!!! ---i love your mini cake concept it's so cute but i do have a question; do you find that your fondant cakes aren't as tasty as a cake frosted with just buttercream?

[15152278]

Hi thanks for your comment. I have small hands - maybe that helps! The first few I made were'nt quite smooth, but the ribbon helped cover those bits. It's just like covering large cakes, only on a smaller scale. I didn't use a toothpick around the bottom edge, if that's what you mean. On my later minicakes I did use the edge of a knife rubbed with shortening to smooth the bottom edges or add tiny bits of fondant to fill in gaps where needed.