Pastel Petit Fours Mini Cakes
From mountainmama 15 years ago
- - to make
- Serves 24
Everyone has their own little cake! Poured icing creates a perfectly smooth surface so the simple dot and sweet pea accents really stand out. TOOLS: (When I made it I just used things I had already. I took lids as cutters and I had cutters already also. Read more I used baggies. You don't have to go out and buy all these things. I just wanted you to see the list of tools that was required when I first saw this recipe from Wiltons. These are so much fun to make. See less
Ingredients
- Ingredients: shopping list
- Rose, Leaf Green icing Colors shopping list
- White Ready-To-Use Decorator icing shopping list
- Your favorite yellow cake recipe (Duncan Hines or Pillsbury) shopping list
How to make it
- Step 1
- Bake and cool 1 1/2 in. high cake in sheet pan. Position cakes on cooling grid over waxed paper. Heat canned icing in microwave at Defrost setting for 20-30 seconds; stir. Tint a portion of icing rose. Place cooled cakes on cooling grid. Pour icing in center of cake, spreading to edges with a spatula so that icing covers sides. Let dry.
- Step 2
- Fill decorating bag fitted with tip 3 with unheated decorator icing. Pipe tip 3 dots on cake sides. Fill decorating bag fitted with tip 103 with rose or white icing. Pipe tip 103 sweet pea with tip 3 calyx on top of each cake. Fill decorating bag fitted with tip 352 with green decorator icing. Pipe tip 352 leaves on cupcake top.
- Step 3
- Flatten candy cups and position a petit four on each. Position on stand or serving plate.
- Tools:
- 13 x 9 in. Recipe Right® Oblong Pan
- Cooling Grid
- Round Decorating Tip 3
- Petal Decorating Tip 103
- Leaf Tip 352
- Round Cut-Outs™
- Cupcakes ´N More® 23 Count Dessert Stand
- 1 1/4 in. diameter Candy Cups
- Disposable Decorating Bags
- Standard Coupler
- Spatula
- Waxed paper
Pastel Petit Fours-Step 1
Close
Pastel Petit Fours-Step 2
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