Collective Spirit Mini Cakes
Ready-To-Use White Rolled Fondant (3 oz. for 36 flowers)
White Candy Melts® Candy (1 pk. for 36 treats)
Ready-To-Use Decorator Icing (1 can for 6-8 treats)
Each mini cake serves 1.
- 6 in. Lollipop Sticks (cut into 3 in. lengths)
- Waxed paper
In advance: Mold candy crosses in small cross cavity of lollipop mold. Tap to settle; chill until firm. Paint cross with White Pearl Dust/vanilla mixture. Paint top only with Orchid Pink Pearl Dust/vanilla mixture; let dry.
Make fondant flowers. Roll out fondant 1/8 in. thick. Cut 1 flower for each cross using Cutter/Ejector with flower cutter. Brush with white Pearl Dust. Let dry on waxed paper-covered board dusted with cornstarch.
Complete crosses using melted candy. Attach stick to back, leaving 1 1/2 in. of stick exposed at bottom; let set. Attach Sugar Pearl to flower center; let set. Attach flower to center of cross; let set.
Bake and cool cake using firm-textured batter, such as pound cake. Trim to 1 1/2 in. high. Cut circles using largest Cut-Out as guide. Cover with heated Decorator Icing; let dry. Repeat if necessary; let dry.
Trim bottoms with knife to smooth. Using tip 3 and Decorator Icing, pipe 4 equally spaced dots at midpoint of cake sides; pipe scrolls between dots.
At reception: Insert crosses and position petits fours on stand.
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