Skip to content

Simple Mini Cakes

March 16, 2012

When you set goals for yourself do you allow yourself sufficient time to achieve your goals?  I don’t.  It’s a downfall of mine.  When I set goals for myself I automatically think that because I have set the goal I should be good at doing it immediately.  It’s not the case.  There are certain goals that require a lot of practice and dedication.  I believe that cookie and cake decorating fall into this category.  I am learning a lot of valuable lessons from the goals that I set this year.  For example, when I set goals I also need to set aside the appropriate amount of time to achieve those goals 🙂

The first Spring Mini Cakes that I made were my very first mini cakes, EVER.  I am proud of those wee cakes 🙂  These mini cakes are a very simple variation of the first.  This time when I was making the cakes I added a raspberry buttercream in the centers.  This added a new look to the interior of the cakes as well as flavor.  However, when applying the fondant to the cakes it was difficult.  Because I have been unable to find real mini cake tins, I used mason jars to bake the mini cakes in.  This is what I have discovered about baking in mason jars.  The cake does not have the proper structure and the base of the cake has a wider diameter than the top which creates problems when trying to achieve a smooth, clean, and even look.  I would recommend avoiding mason jars to bake your mini cakes in.  Although, if you are not covering your cakes in fondant by all means use mason jars.  You could even cool the cakes in the jars and keep the cakes in the jars to serve to have a more rustic look 🙂

These Simple Mini Cakes are great if you are pinched for time, simply tie a ribbon bow around a plain iced mini cake.  Mini cakes are an excellent way in creating the essence of a design in a fun and stylish way.  They make wonderful gifts or party favors for guests to take home from your party.

Simple Mini Cakes

1 1/2 cups self-raising flour (for each cup of flour add 1 1/4 teaspoons baking powder)
1 cup butter, softened
1 cup fine sugar
4 eggs
1 teaspoon vanilla

To Prepare the Mini Cakes

Preheat the oven to 320 F.  Line the bases of your cake tins with parchment paper and grease the sides.

Beat the butter and sugar together until they are light and fluffy.

Add the eggs on at a time, beating well after each addition.

Sift in the flour and mix thoroughly.

Add the vanilla extract.

Pour the mixture into the prepared mini cake tins, place in the oven and bake for 35-45 minutes, or until the cake is lightly golden and a skewer inserted into the center comes out clean.

Allow the cakes to stand in their tins for five minutes before turning out onto a wire rack to cool completely.

Makes 5 mini cakes

Icing Mini Cakes

Fondant or Sugarpaste, 1lb for 5 mini cakes
Apricot glaze or seedless jam
Rolling pin
Icing smoother

To Ice the Mini Cakes

When the cakes are completely cooled, cut each one in half and fill with raspberry buttercream and/or jam as required. (This part is optional, as a beginner this step is challenging).

Brush each mini cake with apricot glaze or jam.  Be certain to thinly coat the sides as well as the top.

Roll out the fondant about 3/16-inch (5mm) thick and cut a 5 1/2-inch (14cm) square for each cake.

Place a square over each cake and smooth down with your hands and an fondant smoother.  Trim the excess with a sharp knife and set on a tray lined with greaseproof paper.

Allow the mini cakes to harden for a couple of hours.  Cut a length of satin ribbon to fit around each mini cake and attach with a tiny dab of royal icing.

Materials Required to Create the Simple Mini Cakes

5 iced mini cakes (See above)
White fondant, 3 1/2 oz per mini cake
Mint green, food coloring
Baby blue, food coloring
Pink, food coloring
Melon, food coloring
Grape violet, food coloring
Snowflake lustre


Small round fondant, cutter (for polka dots)
Pastel colored ribbon

To Create the Simple Mini Cakes

Divide the sugarpaste (fondant) into five and mix with the food colorings to make a yellow, blue, pink, mauve, and green ball.  Only use a tiny amount of coloring at a time to create each pastel shade.

Roll out each icing color on a large board about 1/16 in (2mm) thick and arrange them into a color palette.  Dust each color with snowflake lustre to make the icing shimmer.

Cut out the polka dots using the small round fondant cutter.

Remove the dots from the cutter, by blowing through the other end.

Make a piping bag, fill with royal icing and add the no.3 nozzle.

Arrange the polka dots randomly across the cake, adding one color at a time to ensure you use an equal number of each shade.  Dab a little water onto the back of each polka dot with the paintbrush first.

Repeat this on the remaining cakes.

For the Ribbon Mini Cakes

Lay the ribbon flat on your work surface.  Turn the iced mini cake upside down.  Place the cake on top of the ribbon and center it.  Return the cake right side up and then bring the sides of the ribbon up along the opposite sides of the cake and then make your bow. It may seem tricky at first but it is just like wrapping a bow around a present.  This makes a stylish instant embellishment and the perfect contrast to the polka dot cakes, especially if you choose ribbon in matching pastel shades to continue the color theme.

Makes 5 Simple Mini Cakes

Source Sweet and Simple Party Cakes

These mini cakes really do make a lasting impression.  If you have a birthday coming up soon you really should consider trying mini cakes to give your party a certain je ne sais quoi!

From our kitchen to yours,
Sydney Jones

18 Comments leave one →
  1. March 16, 2012 2:48 pm

    Love these! Delightful!

  2. March 16, 2012 2:51 pm

    Absolutely adorable! Love them. 🙂

  3. March 16, 2012 4:26 pm

    These cakes look so soft and crumby on the inside and are too cute and beautiful on the outside – you think of everything 😀

    Choc Chip Uru

  4. March 16, 2012 4:37 pm

    These are adorable!! They look soooo good too!

  5. March 17, 2012 12:36 am

    awesome post! They’re so cute! 🙂

  6. March 17, 2012 7:13 am

    Wow! These are gorgeous. Your photos are gorgeous.

  7. March 17, 2012 11:30 am

    Beautiful. I’m sure they were very tasty too. My niece would go nuts for them.

  8. Christy permalink
    March 17, 2012 7:59 pm

    These look great!

  9. March 17, 2012 10:37 pm

    “Simple” she says? Then I scroll down and look at the picture. Ha! 😀 They’re beautifully decorated Sydney – I fear that myself and my sausage fingers might have a problem creating something quite to delicate and beautiful myself, although the cake itself I’m sure I could manage – they look fab – I can well understand why they make a lasting impression!

    • March 18, 2012 6:20 pm

      HA! They really are simple. I have sausage fingers too Charles and I managed to do them 🙂 I will say this, they require practice. I still require A LOT of practice. Thanks for the kind words Charles, always a pleasure 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: