Springtime Baskets Mini Cakes Zoom

Springtime Baskets Mini Cakes

These bouquets transition from spring soirees to summertime picnics. Use fondant handles and flowers to turn cupcakes baked in Dimensions Multi-Cavity Mini Flower Basket Pan into posy-filled baskets.
Makes: Each mini cake serves 1.
Skill Level: Somewhat Easy

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Step 1

In advance: Use tip 102 and royal icing to make 45-50 wild roses for each basket. Add tip 2 dot centers. Make extras to allow for breakage and let dry on medium flower formers. Also: Make fondant rope handle. Add 1/2 teaspoon Gum-Tex to 4 oz. white fondant. Roll fondant into two 1/4 x 12 in. long pieces. Lay pieces together side by side and press together to join at one end. Holding the joined end stationary, twist other end to form rope. Form a curved shape 3 x 3 1/4 in. wide and let dry on board dusted with cornstarch.

Step 2

Bake and cool cakes. Trim off ribbon and bow from cakes. Cover bottom half of cake with tip 7 basketweave. Attach top of cake with icing. Lightly ice top half of cake. Attach handle to cake with icing. Attach flowers to cake with icing and add tip 352 leaves.

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Ready-To-Use White Rolled Fondant ((4 ounces for each treat))



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Rose Icing Color

Kelly Green Icing Color

Lemon Yellow Icing Color


Meringue Powder





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In Stock (ships in 1-2 business days)


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Cake Board


Waxed paper


The wild rose is a pretty year-round flower piped about the size of the head of Flower Nail 7. For a more cupped shape, increase the angle you hold the tip.

This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme.

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