HOME > Chowhound > Home Cooking >

Discussion

Cakes and cakes.

SO if anyone has read my lasagna post- then this will make sense.

so dessert for the dinner..

since its a dinner to announce a proposal... i figured well why not make mini wedding cakes.

I purchased 3 round cutters all diff sizes.. so i figure white cake...

then icing.. fresh whipped cram or butter cream?

looks like butter cream may hold better.

im not a baker and i cannot pipe.. but im wondering how i should decorate?

can i simply put food loring in my whip cream/butter cream? and add a lil bit of color?

what does anyone suggest here?

thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. what about using little silver french dragees to outline the bottom and the top? they look beautiful with tiffany blue icing.

    9 Replies
    1. re: raygunclan

      i will see if the cooks store around me has that.. not sure.

      are they all connected? or are they just balls u place together?

      is it a paint to remove them before eating?

      thank you

      1. re: lestblight

        Dragees are edible sugar that has been colored silver or gold. They are small - maybe 4mm - but hard to crunch and not a good idea for people with iffy teeth. They are available in supermarkets. Very pretty, but you'll go insane trying to position them on 10-12 individual cakes, even if you place them using tweezers. They are Martha Stewart territory for sure - her website or wedding publications would be a good source of inspiration for you.

        Also in the supermarket and online are colored frostings in aerosol cans with piping tips. You could use just a little of this around the edge of your buttercream. I'd suggest cream cheese frosting as firmer and holding better than buttercream.

        1. re: greygarious

          i will check wholefoods today for these !

          would u consider any store bought butter cream?

          seems like a hassle to make and its not my realm of cooking

          id rather make it if the store bought whole foods variety is crappy though

          1. re: lestblight

            Not buttercream, but I have made short-cut, stupid-easy cream cheese frosting without butter, two ways: 1) buy the can of way-too-sweet fake cream cheese frosting in the cake mix aisle, then beat into it whipped cream cheese or softened block cream cheese, and a tsp of vanilla. Start with half as much cream cheese as frosting, tasting and adding more until it is to your liking. 2) Same thing but marshmallow fluff instead of fake frosting.

            1. re: greygarious

              if you have to drag out your mixer it is just as easy to make it homemade:
              1 box of powdered sugar
              1 stick of fresh butter (when i am making icing, i always use unsalted)
              1 bar of cream cheese
              and 1t vanilla extract (only the real thing!!!)

              beat your butter and cream cheese together, add your powdered sugar and vanilla, beat until smooth and don't forget to lick the beaters!!!

              oh, and per batch of cupcakes or a 2 layer cake, i ALWAYS double the recipe.

              1. re: raygunclan

                No mixer needed - just a wooden spoon.

                1. re: greygarious

                  I'm impressed. I've never tried with a wooden spoon but it takes so long with a hand mixer that I can't imagine the patience manually.

                  1. re: chowser

                    I'm mixing soft cream cheese into equally-soft fluff or canned frosting, so it's just a couple of minutes of stirring to blend.

                    1. re: greygarious

                      my shoulders certainly could use the workout, but i'm not sure it could get it smooth!

    2. Edible flowers are nice for decorating, if you have a good produce store near you.

      1. Just a word of warning that making one little individual cakes takes almost as long as making a big one. I learned the hard way when I made six little wedding cakes for a birthday party. And, if you're planning on cutting cakes to size, you'll have to worry about dealing with crumbs in the frosting.

        The easiest way I can think of for this would be to cut the cake rounds, stack them, secure w/ a skewer through the center. Microwave store bought frosting until pourable (you can color it then). Put cake on a wire rack, pour frosting over the cake until completely covered. The frosting will harden smooth and shiny. Top w/ a flower. Or, if you've colored the frosting, put a doily over it and sprinkle confectioners sugar on it. carefully remove the doily.

        You could make a buttercream and frost each layer, but then you'd have to do a crumb coat per layer, frost and then stack. It would taste better but take a lot more time.

        11 Replies
        1. re: chowser

          Use aeorsol whipped cream (full cream, not "light") and cover using a spiral, to the top. Then use the tip as a star tip: make spots around the base, pressing the tip down to create a little star-shaped spot. Repeat around the base and put a few at the base of each upper layer, then make a spiral swirl on the top. Garnish with a slice or two of small strawberry or blueberries for color.

          Easy and efffective if not gourmet. Don't make yourself crazy with this dessert.

          Areo cans of whipped cream don't come in colors, but you can find chocolate flavor sometimes. Good luck!

          1. re: toodie jane

            Aerosol whipped cream deflates pretty fast. OP need to make 10 portions, which means that most would probably be blobs by the time the last one was done.

          2. re: chowser

            Oh, you could also cut ribbon and tie it around the bottom tier with a pretty bow.

            Another easy thing to do is put chocolate in a ziploc bag, Melt, squeeze chocolate to the corner. Snip the corner and draw lines or spiral circle across the top. Drag a toothpick through it periodic intervals and you'll get nice swirls.

            1. re: chowser

              or you can bake them in little pyrex-type ramekins.

              i used to bake for a restaurant and this is what all of our desserts were baked in. you can find them in target.

              1. re: raygunclan

                You can also do them in tuna cans, if you're frugal like I am.;-) But, I think the OP already bought round cutters. I'd prefer round baked than cutting it to rounds, personally, because of the crumb factor.

                1. re: chowser

                  amen to getting rid of the crumb factor. i did a red velvet this weekend and had to crumb coat it 3 times!

                  but... if you already bought the cutter, put a light coat of frosting on, then chill and then re-frost. this eliminates 99.99% of the crumbs.

                  1. re: raygunclan

                    Yes, I'm imagining someone who doesn't bake and wants to do 10 mini three tier cakes, all cut with cutters and frosting them all. It's hard dealing with small rounds to begin with but to do that many? I'd recommend freezing the layers first, though I don't normally like to do it. Then a thin crumb coat w/ thinnish frosting. Refrigerate and then do the final coat, and try to smooth it all. It's do-able but daunting, logistically especially for the OP who doesn't bake much. If the smaller rounds are light enough, even frosting might be hard because it'll move so it'll have to be secured a frosting on the bottom first.

                    1. re: chowser

                      If you freeze the cake before the crumb coating, won't the frosting go hard on contact, making it hard to spread? Wouldn't it be better to just refrigerate it first?

                      1. re: souschef

                        I don't think Chowser is freezing the frosting. Just the cake so the cake is hard and doesn't crumb while frosting.

                        1. re: souschef

                          No, it works fine. I don't like doing it because the cake defrosts and expands but it's an easy fix. Chocolate ganache will freeze, though, and you have to move quickly with it. Refrigerating doesn't work quite as well as freezing as crumbs go. I frost the cake at room temperature but was thinking of an easier way for the OP to do it, especially not being experienced with cakes and frosting.

                          1. re: chowser

                            i will admit that i freeze on occasion. sometimes i only freeze 1/2 of the layers. but that is usually when i do a 6 layer.

              2. it def will take more time but im not too concerned since i will have 2 helpers to do my bidding!

                im thinking.yellow or white... white is more traditional right?

                with a lil bit of plain ganash between each round and then covered in frosting

                with some decortaive piping and thats it.

                what do you think?

                1 Reply
                1. re: lestblight

                  If you still have some time for mail order Sugar Craft has great edible decorations that you can place on an iced cake to make it look wonderful. http://www.sugarcraft.com/

                2. Lestblight, I just have to tell you. I am so impressed with what you're taking on. The lasagne if done individually was a construction project in itself, and now these darling little wedding cakes? You say you're not a baker and cannot pipe (reminds me of me).
                  I sure hope she says yes!

                  On flickr, there are tons of mini wedding cakes. Some tiered like you mentioned doing, some just all the same size and stacked. They all look lovely, and everyone says how time consuming they are. But if these are what you want to do, I can provide the link if you're not able to get it yourself.

                  5 Replies
                  1. re: chef chicklet

                    please send the link!

                    yeah i kind of do it over the top/ i figure if yer gonna do it.. do it amazing..

                    i just picked up the ingredients today and tomorrow i will begin prepping.

                    question on this.. so i m using yellow or white cake.. havent decided.. will cut rounds and stack... does it need something to hold em together?

                    i was thinking a lil ganash in between to hold and for flavor.

                    what do u think? sweetness overkill with butter cream frosting?

                    thanks!

                    1. re: lestblight

                      Frost between layers and stack them. Then plunge a drinking straw, dowel, or wooden skewer right down the middle - nip off level with the cake before frosting the top.

                      1. re: lestblight

                        I hope I didn't mislead you, these are photos, so some people post recipes and some don't.. I don't know what you'd need a recipe for, I think it would be more for ideas and inspiration. I was thinking that perhaps you shouldn't go to far with the wedding cake idea at this dinner party, only because she is going to have a shower or several, and then the rehersal dinner and perhaps it's too much too soon?
                        I speak for myself here. Obviously you know her and what she'd like. I'll shut up now.
                        Here's the link, you should be able to scroll through other phtots.
                        http://www.flickr.com/search/?w=all&a...

                        and my favorite simple little cake:
                        http://www.flickr.com/photos/patrickp...

                        1. re: chef chicklet

                          I think one flower and a ribbon around the cake is an elegant, easy way to decorate which is why I suggested it above.

                          Fun pictures to go through. I love this one:

                          http://www.flickr.com/photos/abccakes...

                          I can't imagine the number of man hours to make them all. Cherry blossoms would be a beautiful design for anyone getting married in the DC area in spring.

                        2. re: lestblight

                          I'm going to pass on advice for your frostings, there are far more qualified people giving you wonderful ideas for decorating and fillings and how to hold them together.
                          But I for one if you are asking what I think personally about sweetness, is yes I'd be careful with the butter cream, and also I really don't like wedding cake. A lemon filling would be my choice with the white cake, and I'd use fruit or flowers rather than more candy. For the frosting someone earlier gave you and idea for a poured frosting or a poured fondant, that's my two cents. I wish you a lot of luck, and hope it all turns out just the way you want it to...:)