I have a serious weakness for mini and individual confection cuteness. I saw a mini cake on the Family Fun website that spurred the idea for these. Come along with me and I will show you how to make ‘em!
I used frozen pound cake in this case because I was
too lazy too pressed for time to bake. You can certainly use your own recipe and cut these from sheet cakes. Just be sure to use a very sturdy cake or they will not hold up under the weight of the icing.
Pull the rest of the cake away and then remove the cake from the cutters. It is much easier to work with firm cold cake.
Now time to make the icing to pour. In this case I used glace icing because it gives more coverage than poured fondant, is not as translucent, dries with more of a gloss, and
I was too lazy is easier to make and use.
flavorings as desired (I use 1tsp each of vanilla and almond)
Whisk all of the above together vigorously by hand with gel or paste food coloring until totally smooth. Cover the surface with plastic wrap and let it settle a while until the air bubbles rise to the surface. Then you can take the plastic off and pop the bubbles on the surface with the back of a spoon or spatula. Do not re-stir. (Keep icing covered in plastic when not in use.)
You need to pour a large amount over the cake. Way more than what will end up staying on the cake. This will insure that every little nook and cranny of the cake will be covered. I took this picture right after I poured the icing and put the bowl down. It should run down the cake very fast, about the consistency a chocolate fountain would be.
When the dripping slows down to just a few drops (this will be just a few minutes), pick up the cookie cutter with cake still on top and move it to another surface to dry fully. You need to do this right away so you can scrape up all the excess poured icing, put it back in your bowl and use it again. The glace has to be scraped up quickly before it starts to crystallize and firm up.
Ok, remember that I told you about cutting the cake crust side down ? The reason for this is because you want the flow of the icing to be going in the same direction as the grain of the cut of the cookie cutter. You want the icing to flow down the cut sides of the layers in the same direction that the cookie cutter cut them.
Can you say ugly? This cake was poured with the layers stacked in the opposite direction of how they were cut. So the weight of the icing flowing down pulled down the cut sides of the cake (against the grain), and made the cake sides separate and stick out, not stay flush and tight. So I got this really ugly surface on the cake. Blech.
To decorate: strings from the clay gun for the garland, little rolled balls of fondant for the ornaments, and a fondant star for the top. I used sanding sugar in the white icing snow and threw some white disco dust over everything, because disco dust makes everything look better! Note: not all dusts are considered edible, so choose wisely.
Ta dah!! I also made some little fondant packages and a cute teeny weeny snowman.
So, do remember this hideous nightmare disaster of ugliness the likes the Earth has never seen before?
I hated the thought of throwing it away, so I tried to disguise its mutant repulsiveness by painting some white buttercream snow on the branches of the cake, and adding some colored balls and edible sparkle dust:
What do you think? I think it’s not too bad now! And the plus side is that this one takes way less time to decorate than the first one.
You will have a layer of cake left over from leveling that will not be tall enough to use for tiers of the tree. You can use other holiday shaped cookie cutters.
They are the perfect height for little petit fours. Just pour icing over them them and let dry. Easy.
Then treat yourself to them on nice china with a hot cup of your favorite holiday flavored coffee. You worked hard; you deserve it.