Meringue Powder
Tea Roses Mini Cakes
Fondant handles and bases transform Mini Ball Pan cakes into teacups. Topped with sprays of pastel-hued roses, these lovely cakes work well for afternoon teatimes, wedding showers, and garden parties.
Ingredients:
- Easy-Add Pink Icing Color Add to shopping list Pink Icing Color
- Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
- Easy-Add Golden Yellow Icing Color Add to shopping list Golden Yellow Icing Color
- Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
Makes:
Each mini cake serves 1.
Techniques Used:
Tools:
- Easy-Add Mini Ball Pan Add to shopping list Mini Ball Pan
- Easy-Add Tip: 1 Add to shopping list Tip: 1
- Easy-Add Tip: 2 Add to shopping list Tip: 2
- Easy-Add Tip: 67 Add to shopping list Tip: 67
- Easy-Add Tip: 103 Add to shopping list Tip: 103
- Easy-Add Flower Nail No. 9 Add to shopping list Flower Nail No. 9
- Easy-Add Circle Perimeter Cookie Cutter Add to shopping list Circle Perimeter Cookie Cutter
- Easy-Add Flower Former Set Add to shopping list Flower Former Set
- Easy-Add Decorator Brush Set Add to shopping list Decorator Brush Set
- Waxed paper
- Small paring knife
Instructions:
Step 1
In advance, using royal icing in spatula striped bag, make 12 tip 103 pink/white wild roses with tip 2 dot centers. Make extras to allow for breakage and let dry on medium flower formers.
Step 2
Ice cakes with buttercream. Cover 2/3 of ball with fondant to create a cup. Roll a 3 in. long x 1/4 in. wide fondant rope for cup handle. Cut fondant circle using cookie cutter; cut in half for base of cup. Attach base to cup with brush dipped in water. Trim cup with tip 1 dots and flowers; pipe tip 1 bead border on base. Position wild roses and add tip 67 leaves.
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