Pretty Petit Fours Mini Cakes
Each cake serves 1.
Bake and cool 1-layer cake. Cut cake into the following shapes: 2 x 2 in. squares using kitchen knife, rounds using circle cutter and hearts using heart cutter.
Brush cakes with apricot glaze; let set. Place pieces on cooling grid over drip pan and cover with quick pour fondant icing.
Let set, repeat and let dry at least 4 hours before decorating with buttercream.
Squares: Divide sides into 4ths. Pipe tip 2 string lattice. Pipe tip 2 dot at each intersection and tip 2 ball at top lattice points. Add tip 2 ball bottom border. On flower nail, pipe tip 102 rose with tip 6 base and position on cake.
Rounds: Divide cake into 8ths. Pipe tip 2 double drop string garlands. Add tip 2 ball at garland points. Pipe tip 2 ball bottom border. On flower nail, pipe tip 104 rose with tip 12 base and position on cake.
Hearts: Divide cake into 10ths. At division marks, pipe tip 2 vertical line. Pipe tip 2 ball at top of each line. Pipe tip 2 ball bottom border. On flower nail, pipe tip 103 rose with tip 10 base and position on cake.
Want to stay in touch with the latest from Wilton?
Receive great Wilton decorating ideas and much more! Learn more