- 1). Bake a single sheet cake of your chosen recipe. Use a cake pan that's large enough to make enough cake to create two layers for the mini cake.
- 2). Cut the cake to size. To give your cake enough height, you need at least two layers of cake, separated by a layer of frosting, but you can add more. Use a piece of paper to make a template to ensure you cut both pieces the same size.
- 3). Make the frosting; buttercream frosting is ideal for wedding cakes and is relatively easy to make. Either make fondant or purchase it at any specialty baking store.
- 4). Assemble the cake after it's cooled. Set the bottom layer on a flat plate or tray; spread a liberal amount of buttercream frosting on top. Incorporate your wedding's color scheme into the cake by dying the frosting with food coloring. Place the second layer on top of the first; cover the top and sides of the cake with frosting. Smooth the frosting with a knife. Refrigerate the cake overnight.
- 5). Color the fondant just before using it. Separate the fondant into smaller portions and dye it with food coloring.
- 6). Roll out the fondant. Coat your work surface and the rolling pin with confectioner's sugar so the fondant doesn't stick. Make the fondant to lay directly on the cake about 1/8-inch thick.
- 7). Coat your hands with confectioner's sugar before handing the fondant. Lift the thin sheet of fondant off the table and carefully drape it over the cake. Smooth it with your fingertip to remove any wrinkles or imperfections on the surface. Cut away the excess fondant around the edges of the cake.
- 8). Decorate the cake. Search cake decorating websites or bridal magazines to find a design that you like. For decorative pieces, roll the fondant, but not as thin as in Step 6, to mold into different shapes.
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