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Summer Campout Mini Cakes

Nothing says summer like sleeping under the stars! These sweet mini cakes and sugar ice cream cone trees are fantastic to serve at camps, birthday parties and scout meetings. The Wilton Mini Loaf Pan is the base of the sleeping bags!

(3)

Difficulty: Somewhat Easy



Ingredients

Makes

Each treat serves 1

Techniques Used

Instructions:

Step 1

24 hours in advance: Make trees. Cut ice cream cones different heights. Prepare royal icing and tint green. Starting at the bottom and working up to the point, pipe pull-out stars on cones using tip 16 and royal icing for branches. Let dry.

Step 2

Bake mini cakes and cool completely. Cut each in half horizontally; prepare for fondant covering.

Step 3

Tint 4 oz. fondant: blue, violet, red and orange. Roll each 1/8 in. thick and cover mini cakes. Roll out remaining colored fondant to cover figures after molding.

Step 4

From natural colors fondant, roll out 1 oz. log, 1 1/4 in. wide x 2 1/2 in. long x 3/4 in. thick for body. Roll skin tone fondant ball 1 1/4 in. dia. for head. Position on cake and cover with colored fondant. Brush underside of edges with damp brush to secure.

Step 5

Attach small balls of skin tone fondant for noses.

Step 6

Prepare buttercream icing and tint portions black and yellow. Pipe eyes and mouth with tip 2 and black icing. Pipe hair with tip 3 and either black or yellow icing.

Step 7

Tint coconut green, sprinkle on plate and position trees and sleeping bags.