Bridal Court Mini Cakes
Additional Information
Step 1
Bake 1 in. deep cake in 12 x 18 in. Jelly Roll Pan and 19 cakes, 1 1/2 in. high, in Mini Wonder Mold Pan cavities.
Step 2
Cut 19 cakes from jelly roll using largest Round Cut-Out?.
Step 3
Prepare round cakes for Quick-Pour Fondant Icing and cover. Prepare Mini Wonder Mold cakes for rolled fondant. Reserve 6 oz. white fondant; divide 42 oz. in 5 equal portions and tint.
Tint 2 oz. of reserved white fondant copper (skin tone). Cover cakes with fondant.
Step 4
Roll out copper fondant 1/8 in. thick and cut 19 heads using People Cut-Out?; let dry, then draw features using Black FoodWriter?.
Step 5
Roll out remaining fondant and cut 30 flowers of each color and 1 in white using smallest Cut-Out.
Cup flowers on thin Shaping Foam using small ball tool from Confectionery Tool Set.
Using buttercream, add tip 2 dot centers and tip 349 leaves.
Step 6
Cut fondant bodies using shirt from People Cut-Outs?; trim 1/4 in. off bottom and fold arms toward center. Let all dry.
Step 7
Pipe tip 2 dots on round cakes. With buttercream, attach clusters of 5 or 6 flowers. Pipe additional tip 349 leaves.
Step 8
For bridesmaids, cut 4 in. Lollipop Sticks to 3 in. and insert into cakes. Attach bodies and heads to stick with royal icing; attach flower to arms.
Pipe tip 2 hair with royal icing. Add tip 2 beads at waist and drop strings at hem in buttercream.
Step 9
Decorate bride same as bridesmaids, then attach a 2 in. white fondant square (1/16 in. thick), gathered at end, for veil with royal icing.
Step 10
Position cakes on Large Cupcakes 'N MoreĀ® Stand.
Products

Copper Icing Color (light skin tone)

Creamy Peach Icing Color

Pink Icing Color

Lemon Yellow Icing Color

Sky Blue Icing Color

Violet Icing Color

Black FoodWriter? Edible Color Marker
Products

12 x 18 in. Jelly Roll Pan
