Creating Mini Wedding Cakes: A Step-By-Step Guide

If you're looking to make a miniature wedding cake, there are a few different recipes you can follow. One recipe suggests using a vanilla cake recipe baked in a small cake ring, while another recommends a chocolate cake with semi-sweet chocolate chips. You'll also need to prepare some buttercream or chocolate icing to fill and cover your cake. Once you've baked your cake, you can add some fondant and food colouring to decorate, and finish with some Royal Icing.

Vanilla cake recipe

To make a miniature wedding cake, you'll need to follow a vanilla cake recipe. Here's a detailed guide on how to make one:

Ingredients:

• 400g (14.11 ounces) caster sugar
• 195g (6.88 ounces) butter or margarine
• 200g (7.05 ounces) plain flour
• 60g (2.12 ounces) potato starch
• 1 1/2 tsp baking powder
• 1 tsp salt
• 250ml (8.45 fluid ounces) or 1 cup milk
• 2 tablespoons brandy
• 1 tablespoon vanilla essence
• 4 eggs

Instructions:

• Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake tin.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy. You can use a hand mixer or a stand mixer for this step.
• Add the eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together the flour, potato starch, baking powder, and salt.
• Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and brandy. Begin and end with the dry ingredients. Mix until just combined after each addition.
• Pour the batter into the prepared cake tin and smooth the top.
• Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

You can then decorate the cake with buttercream and fondant, as well as food colouring to create leaves.

Chocolate icing

To make chocolate icing for a mini wedding cake, you will need to melt one tablespoon of butter and add semi-sweet chocolate chips (one cup) until melted. Let this cool and set aside. To make the cake, cream the remaining butter (one cup) with granulated sugar (two cups) until light and fluffy. Add one large brown egg at a time until each is incorporated. Place a large dollop of chocolate icing on a cake stand, add the largest round layer, then another dollop of icing. Add the middle layer, another dollop of icing, then add the top of the cake.

Royal icing

To make a miniature wedding cake, you will need to make a vanilla cake and then decorate it with buttercream and fondant. You can also add chocolate icing and royal icing.

Once you have made your royal icing, you can use it to decorate your miniature wedding cake. Pipe tiny dots around the little cakes to create a delicate and elegant look. You can also use royal icing to pipe borders, write messages, or create more intricate designs.

If you are making your miniature wedding cake in advance, you can store the royal icing in an airtight container in the refrigerator for up to two weeks. Just make sure to bring it to room temperature and stir it well before using it again.

Fondant

To make fondant from scratch, you will need the following ingredients:

• 100g of fondant icing sugar
• 50g of black fondant
• Pink food colouring
• Green food colouring

First, you will need to colour the fondant. To do this, add a small amount of pink food colouring to the fondant and knead it until the colour is evenly distributed. Then, add a small amount of green food colouring to create the leaves.

Next, you will need to roll out the fondant. Use a rolling pin to roll it out to a thickness of about 1/8 inch. Cut out the desired shapes for your cake, such as circles or leaves.

Finally, you can assemble the fondant on your cake. Use a small amount of buttercream or royal icing to attach the fondant to the cake. Start with the largest piece and work your way down, layering the pieces to create a beautiful, decorative finish.

Buttercream

To make buttercream, you will need 30g (1.06 ounces) or 1/8 cup butter and 2/3 cup or 75g (2.65 ounces) icing sugar. You can use icing mixture, it does not have to be pure icing sugar. Cream the butter with the sugar until it is light and fluffy. You can add other ingredients to flavour the buttercream, such as almond extract or vanilla essence. You can also add food colouring to create a coloured buttercream.

When making buttercream, it is important to ensure that the butter is at room temperature before creaming it with the sugar. This will ensure that the butter and sugar combine properly and create a smooth, fluffy buttercream. If the butter is too cold, it may be difficult to cream and could result in a lumpy buttercream.

To pipe buttercream, you will need a piping bag and a nozzle. There are a variety of nozzles available that will create different effects, from simple swirls to more intricate designs. When piping buttercream, it is important to apply even pressure to the bag and to move the bag smoothly and steadily to create a consistent design.

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