Pastel Petit Fours Mini Cakes

Everyone take your own little cake! Poured icing creates a perfectly smooth surface so the simple dot and sweet pea accents really stand out.

Tools:

Ingredients:

Makes: Each mini cake serves 1.

Techniques Used:


instructions

Step 1

Bake and cool 1 1/2 in. high cake in sheet pan. Cut individual circles using largest Cut-Out. Position cakes on cooling grid over waxed paper. Heat canned icing in microwave at Defrost setting for 20-30 seconds; stir. Tint a portion of icing rose. Place cooled cakes on cooling grid. Pour icing in center of cake, spreading to edges with a spatula so that icing covers sides. Let dry.

Step 2

Fill decorating bag fitted with tip 3 with unheated decorator icing. Pipe tip 3 dots on cake sides. Fill decorating bag fitted with tip 103 with rose or white icing. Pipe tip 103 sweet pea with tip 3 calyx on top of each cake. Fill decorating bag fitted with tip 352 with green decorator icing. Pipe tip 352 leaves on cupcake top.

Step 3

Flatten candy cups and position a petit four on each. Position on stand or serving plate.