Pastel Petit Fours Mini Cakes

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4.6 Average of 23 ratings

Difficulty: Somewhat Easy
Average of 9 reviews

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

Ingredients:

Makes:

Each mini cake serves 1.

Techniques Used:

Tools:

Instructions
Reviews (9)
Questions (0)

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.