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Bride and Her Bridesmaid Mini Cakes

Bride and Her Bridesmaid Mini Cakes
Average of 5 ratings: 4.6 stars

Difficulty Level: Somewhat Easy
Average of 5 reviews

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A charming matrimonial duo is the perfect setting for bridal showers and wedding dessert displays. The Girl Cupcake Toppers make it easy to create these beauties.

Ingredients:

Makes:

Each mini cake serves 1

Tools:

Instructions:

Step 1

Bake and cool mini cakes. Trim 1/2 in. off bottom of cake. Ice cakes with a thin layer of buttercream.

Step 2

Tint 1/4 oz. fondant rose. Roll out white and rose fondant 1/8 in. thick. Use blossom ejector and impression mat from set to cut nine of each color flower. Attach white and pink Sugar Pearls to flowers with piping gel. Let dry.

Step 3

Roll out 4 oz. white fondant and 4 oz. rose fondant 1/8 in. thick to approximately an 8 in. circle each. Cover each cake with fondant and trim off excess.

Step 4

For upper body, form fondant into a 3/4 in. thick x 1 3/4 in. square. Round top corners, which will be shoulders, and bottom corners, which will be arms. Use knife to cut 1 in. long x 3/8 in. wide arms down each side of top.

Step 5

Bring arms forward and use a damp brush to position in place. Attach a matching 11/16 in. ball of fondant between hands. Attach flowers to ball with icing to form bouquet. Attach body to cake with buttercream.

Step 6

Pipe tip 3 dots, hearts and scrolls on wedding dress. Pipe tip 3 scrolls on bridesmaid dress.

Step 7

For veil, roll out white fondant 1/16 in. thick, 3 1/2 in. long x 2 3/4 in. wide. Round off one side and attach to head with piping gel. Insert heads to bodies. Attach white Sugar Pearls to top of veil with piping gel.