Smillin' Pretty Flower Mini Cakes
Each mini cake serves 1.
Using tip 3, pipe center brown following the imprint from the pan. Pat smooth with finger dipped in cornstarch.
Bake and cool cakes. Ice cakes smooth with white buttercream icing.
For the petals, use tip 12 and yellow buttercream icing and pipe following cake indents. Pat smooth and shape slightly to narrow sides and heighten center points with finger dipped in cornstarch.
For face, use tip 3 and pipe mouth with black icing. Pat smooth with finger dipped in cornstarch. Pipe dot pink cheeks, brown nose and red bead tongue. Attach Candy Eyeballs with dots of buttercream.
For daisy: Use tip 12 and violet/rose buttercream to pipe teardrop petals.
Pipe tip 3 lemon yellow center; pat smooth with finger dipped in cornstarch. Pipe black string mouth and dot eyes. Pipe yellow dot cheeks and nose.
For stems and leaves, tint 4 1/2 oz. fondant green. Roll into log, 12 in. long x 1/4 in. thick. Cut in half and shape into stem.
Roll out remaining green fondant 1/4 in. thick; cut leaves with medium leaf Cut-Out. Use tooth pick to create vein in leaf. Position stem and leaf with each flower.
*Combine Violet with Rose for violet shade shown. Combine Lemon Yellow with Golden Yellow for yellow petal shade shown.
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