Mini Designer Cakes

       

          My brother and I made some great, professional- looking mini cakes using fondant. We were having a tea party and these were the center piece. We whipped up a simple vanilla cupcake recipe, baking the batter in four small glass dishes and one slightly larger one, then iced them with homemade buttercream frosting and coated them with marshmallow fondant for a sleek, fancy look.

 To make the double- teired cake, we used the slightly larger mini cake for the bottom. For the top, we cut off the outside edge of one cake (saving the cut part for later) so that it had strait edges. We also cut off the tops so that they would be flat.

 We iced both layers and layed the fondant down on each. Then we just used some icing to stack them, and added more fondant to decorate.

 This cake was constructed from the edge of the cut cake and  both of the tops from the tier cake layers. we filled it with buttercream.
 For these, we colored fondant by kneading in a few drops of food coloring and then formed it into little balls or cut out dots and strips, attaching each with icing.

 The fondant was easy to make, as long as the marshmallow was melted thoroughly. It took more powdered sugar than the recipe suggested to knead the dough until it was elastic and not sticky. After refrigerating overnight and letting thaw to room temperature, I rolled a piece of it out  flat to 1/4", rolled it onto my rolling pin, and carefully laid it onto the iced cake. Then I shaped it onto and around the cake, cutting off extra.

Our tea party was a success!