Dublin Derby Mini Cake
Each cake serves 1.
Bake and cool cakes in Mini Ball Pan. Cool completely on Cooling Grid.
Prepare Buttercream Icing Recipe. Prepare cakes for rolled fondant by icing lightly with buttercream.
For each cake, tint a 2 3/4 in. ball of rolled fondant green, a 1 3/4 in. ball black and a 1 in. ball yellow. Cover cakes with green fondant and smooth with fingers.
Roll out remaining tinted fondant 1/8 in. thick. For brim, cut a 5 in. green circle using paring knife; place on cornstarch-dusted board. Attach cake to brim with buttercream. Shape slight curves in brim and let dry, supporting curved areas with cotton balls.
For hatband, cut a 10 x 3/8 in. black rectangle with paring knife. For buckle, cut a 1/2 x 3/4 in. yellow rectangle and cut out center with paring knife. Attach pieces with damp brush.
Trim shamrock pick to 1 in.; insert in cake.
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