Bridal Court Mini Cakes
Shower the bride, Bridal Court and guests with a cascade of mini cakes and petits fours. Our Cupcakes ?N More® Dessert Stand, available in sizes to hold 13 to 38 treats, lets you build an impressive display and one-of-a-kind centerpiece.
Each cake serves 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.
Cut 19 cakes from jelly roll using largest Round Cut-Out?.
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.
Roll out copper fondant 1/8 in. thick and cut 19 heads using People Cut-Out?; let dry, then draw features using Black FoodWriter?.
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.
Cut fondant bodies using shirt from People Cut-Outs?; trim 1/4 in. off bottom and fold arms toward center. Let all dry.
Pipe tip 2 dots on round cakes. With buttercream, attach clusters of 5 or 6 flowers. Pipe additional tip 349 leaves.
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.
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.
Position cakes on Large Cupcakes 'N More® Stand.