Options abound when it comes to icing mini cakes such as cupcakes or petit fours. You can use buttercream frosting, poured fondant, rolled fondant or a combination of these icing types. Poured fondant is the traditional icing for petit fours, the bite-sized, square or round cakes served with tea or as a dessert. These mini cakes can then be decorated further with sprinkles, sugar flowers or fondant bows.
- Skill level:
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Things you need
- Small cakes cut in cubes
- Wire cooling rack
- Baking tray
- Pastry brush
- Buttercream frosting
- Spreading knife or spatula
- Double boiler
- Pourable fondant
- Candy thermometer
- Small sugar flowers, one for each mini cake
- Sprinkles (optional)
Place the wire cooling rack over the baking tray. Place mini cakes top side up on top of the rack. With the pastry brush, remove loose crumbs from the cakes. Use the spreading knife to apply a thin layer of buttercream frosting to all sides of the cake but the bottom. Refrigerate cakes on the wire rack and baking tray for 30 minutes.
Heat pourable fondant in a double boiler to 37.8 degrees C. Fondant can be purchased from cake decorating or craft retailers or made at home. For this technique, be sure you are using pourable fondant and not the rolling or modelling type. Return the fondant to the double boiler when not in use to maintain its temperature. Stir the fondant gently to avoid incorporating air, which would cause bubbles to form.
Retrieve the mini cakes from the refrigerator and place on a countertop. With each cake about one inch apart, gently pour a small amount of fondant on each, ensuring that all sides have been covered evenly. Allow excess fondant to drain through the wire rack and onto the baking tray. If you run out of fondant, return the fondant in the baking tray to the double boiler and reheat to 37.8 degrees C.
Place a small sugar flower on top of each cake. If you prefer, you can add sprinkles to some of the cakes in lieu of the flower. Allow the icing to dry.
Tips and warnings
- Make batches of different-coloured fondant by adding food colouring.
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