Collective Spirit Mini Cakes
- Easy-Add Pink Icing Color Add to shopping list Pink Icing Color
Ready-To-Use White Rolled Fondant (3 oz. for 36 flowers)Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
- Easy-Add White Pearl Dust™ Add to shopping list White Pearl Dust™
- Easy-Add Orchid Pink Pearl Dust™ Add to shopping list Orchid Pink Pearl Dust™
White Candy Melts® Candy (1 pk. for 36 treats)Easy-Add White Candy Melts® Candy Add to shopping list White Candy Melts® Candy
Ready-To-Use Decorator Icing (1 can for 6-8 treats)Easy-Add Ready-To-Use Decorator Icing Add to shopping list Ready-To-Use Decorator Icing
- Easy-Add Sugar Pearls Sprinkles Add to shopping list Sugar Pearls Sprinkles
- Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
Each mini cake serves 1.
- Easy-Add 12 x 18 in. Sheet Pan Add to shopping list 12 x 18 in. Sheet Pan
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add 9 in. Rolling pin Add to shopping list 9 in. Rolling pin
- Easy-Add Roll-N-Cut Mat Add to shopping list Roll-N-Cut Mat
- Easy-Add Brush Set Add to shopping list Brush Set
- Easy-Add Floral Garland Ejector Set Add to shopping list Floral Garland Ejector Set
- Easy-Add Round Cut-Outs Fondant Cutter Add to shopping list Round Cut-Outs Fondant Cutter
- Easy-Add Cross/Bible Large Lollipop Mold Add to shopping list Cross/Bible Large Lollipop Mold
- 6 in. Lollipop Sticks (cut into 3 in. lengths)Easy-Add 6 in. Lollipop Sticks Add to shopping list 6 in. Lollipop Sticks
- Easy-Add Graceful Tiers Cake Stand Add to shopping list Graceful Tiers Cake Stand
- Easy-Add Ultimate Cake Leveler Add to shopping list Ultimate Cake Leveler
- Easy-Add Cake Boards Add to shopping list Cake Boards
- 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.