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

Mini wedding cakes are a delightful addition to any wedding celebration, bridal shower, or anniversary party. These adorable treats are perfect for a bite-sized dessert that your guests can easily enjoy. In this guide, we will walk you through the process of creating your own miniature wedding cakes, from baking the cake layers to assembling and decorating them. Whether you choose a simple no-bake option or a more intricate layered cake, these mini wedding cakes are sure to impress and add a touch of sweetness to your special day.

Ingredients for a mini wedding cake

There are many ways to make a mini wedding cake, and the ingredients will vary depending on the recipe you choose. Here is a list of ingredients for a few different mini wedding cake recipes:

Vanilla Cake with Buttercream Frosting:

• Caster sugar
• Butter or margarine
• Plain flour
• Potato starch
• Baking powder
• Salt
• Milk
• Brandy
• Vanilla essence
• Eggs
• Icing sugar
• Fondant
• Food colouring

Funfetti Cake with Cream Cheese Frosting:

• Funfetti cake mix
• Canola oil
• Eggs
• Water
• Cream cheese frosting

White Cake with Buttercream Frosting:

• Unsalted butter
• Sugar
• Almond extract
• Eggs
• All-purpose flour
• Salt
• Baking soda
• Buttermilk
• Powdered sugar
• Whiskey

Pound Cake with Vanilla Frosting:

• Frozen pound cake
• White/vanilla/cream cheese frosting
• White nonpareils (sprinkles)
• Sparkling sugar

Sponge Cake with Enchanted Cream Frosting:

• FunCakes Mix for Sponge Cake Deluxe
• FunCakes Mix for Enchanted Cream
• FunCakes Flavour Almond
• FunCakes Deco Melts White
• FunCakes Edible Flowers
• Eggs
• FunCakes Decorating Bags
• FunCakes Acetate Foil
• Wilton Decorating Tip #1m Open Star Carded
• Patisse Cookie Cutters Round 8cm

How to bake a mini wedding cake

Ingredients

To make a miniature wedding cake, you will need the following ingredients:

• Cake mix (vanilla, white, Funfetti, or chocolate)
• Eggs
• Butter or margarine
• Caster sugar
• Plain flour
• Potato starch
• Baking powder
• Salt
• Milk
• Brandy
• Vanilla essence
• Canola oil
• Water
• Sour cream
• Oil
• Almond extract
• Buttermilk
• Buttercream or frosting
• Fondant (white, black, pink, green)
• White nonpareils (sprinkles) and sparkling sugar
• Gypsum herb
• Dried rosebud
• Chamomile flower
• Ribbon
• Pearls

Equipment

• 3 cake pans of different sizes (a 6" round cake pan, a 10-oz ramekin, and a 4-oz ramekin, or a multi-tiered cake pan)
• Baking sheet
• Cookie cutters (in various sizes, ideally including 2 1/4", 1 3/4", and 1 1/4" rounds)
• Spatula
• Whisk
• Circle cookie cutter (about 1 1/2" in diameter)
• Mini cake board
• Mini cake stand

Method

First, preheat your oven to 350°F. Grease your cake pans or line them with baking spray. In a large bowl, beat together the butter, sugar, and almond extract. Add the eggs. In a separate bowl, whisk together the flour, salt, and baking soda.

Add half of the flour mixture to the butter mixture and beat it in. Then, add half of the buttermilk and continue to beat. Finally, add the last of the flour mixture, beating briefly before adding the last of the buttermilk. Be careful not to over-beat, but ensure all ingredients are incorporated.

Divide the batter between your cake pans. For ramekins, fill to just below the line. Bake for 25 minutes, then remove the smallest ramekin. Bake for another 10 minutes and remove the medium ramekin. Finally, bake for another 5-8 minutes, or until the largest cake is done. You can test this by inserting a toothpick into the cake—it should come out clean, with only a few moist crumbs.

Let the cakes cool completely before removing them from the pans. You can use a knife to loosen the edges if necessary. To assemble the mini wedding cake, stack the cakes on top of each other, with a layer of buttercream or frosting in between each layer. Use any leftover frosting for decorations.

You can also decorate your mini wedding cake with fondant, sprinkles, sparkling sugar, dried flowers, or ribbon. Get creative and personalize your cake with colours and decorations that match the wedding theme!

How to assemble a mini wedding cake

To assemble a mini wedding cake, you will need a few ingredients and tools. Here is a list of what you will need:

Ingredients:

• Cake mix (vanilla, white, Funfetti, or chocolate)
• Eggs
• Oil or butter
• Milk or buttermilk
• Sour cream
• Frosting (vanilla, chocolate, or cream cheese)
• Food colouring (optional)
• Fondant (optional)
• Edible flowers or other decorations (optional)

Tools:

• Mixing bowl
• Spatula
• Baking pan or tin
• Cookie cutters in varying sizes (round or heart-shaped)
• Cooling rack
• Baking sheet
• Piping bag or decorating tips (optional)

Now, let's get into the steps on how to assemble your mini wedding cake:

Baking the Cake:

Preheat your oven to 350°F. In a mixing bowl, combine your cake mix, eggs, oil or butter, and milk or buttermilk. If you're using a box mix, follow the instructions on the package. If you're making a vanilla cake from scratch, you can use a recipe like the one provided, which includes additional ingredients such as flour, baking soda, and almond extract. Beat the mixture until it is well combined.

Grease your baking pan or tin with cooking spray or butter. Pour the batter into the pan and bake for about 20-25 minutes. The cake is done when a toothpick inserted into the centre comes out clean. Allow the cake to cool completely before handling.

Assembling the Mini Cake:

Using a large sharp knife or a cookie cutter, cut the cake into slices about 1 inch thick. If you're using a cookie cutter, you can create uniform layers for your mini cake. Cut out as many circles as possible, aiming for 3 layers per mini cake.

Place a layer of cake on a plate or cake board. Use frosting as a "glue" to hold the tiers together. You can also use jam or Nutella between the layers for added flavour. Repeat this process, stacking the layers on top of each other.

Frosting and Decorating:

If your frosting is too thick, microwave it at 20-second intervals until it reaches a pourable consistency. Spoon the frosting over the stacked mini cake, allowing it to drip over the sides and in between the layers. Smooth out the frosting with a spatula or the back of a spoon.

Decorate your mini wedding cake with sprinkles, sparkling sugar, edible flowers, dried rosebuds, chamomile flowers, or any other decorations of your choice. Get creative and personalise your cake with colours or themes that match the wedding.

Your mini wedding cake is now ready to serve! This miniature treat is perfect for bridal showers, rehearsal dinners, anniversary parties, or even as wedding favours. Enjoy assembling and decorating your mini wedding cake!

How to decorate a mini wedding cake

Decorating a mini wedding cake is a fun and creative process that can be done in various ways. Here is a step-by-step guide on how to decorate your miniature wedding cake:

Baking the Cake:

Before you start decorating, you'll need to bake your mini wedding cake. You can use a simple vanilla cake recipe and bake it in a small cake ring or a 6" round cake pan for the bottom layer. For a more intricate shape, you can also use a multi-tiered cake pan or a set of ramekins of different sizes. Don't forget to grease your pans and preheat your oven!

Preparing the Frosting:

While your cake is baking, you can prepare your frosting. A basic buttercream frosting can be made by mixing butter, icing sugar, and flavourings like vanilla or almond extract. You can also use store-bought frosting or get creative by making a cream cheese frosting or even adding a splash of whiskey to your buttercream for a unique twist.

Assembling the Cake:

Once your cake has cooled, it's time to assemble your tiers. Use a cookie cutter to cut out uniform circles from your cake layers. You can use frosting, jam, or even Nutella as a "glue" between the layers. Place a cooling rack inside a baking sheet and assemble your mini cakes on top.

Frosting the Cake:

To achieve a smooth and drippy frosting effect, microwave your frosting in short intervals until it reaches a pourable consistency. Start spooning the frosting over your stacked cakes, making sure to cover the sides and layers evenly. Allow the excess frosting to drip off and set slightly before moving on to the next step.

Decorating the Cake:

Now comes the fun part—decorating your mini wedding cake! You can sprinkle it with nonpareils (sprinkles), sparkling sugar, or even edible flowers. Ribbons, pearls, or additional sprinkles can also be used for a more whimsical look. If you want to get really creative, melt some white chocolate and dip the tips of fresh herbs, dried rosebuds, or chamomile flowers in it before using them as decorations.

Final Touches:

To finish off your mini wedding cake, tie a pretty ribbon around the base or top of the cake. You can also use fresh flowers or other decorations that match your wedding colour scheme. And don't forget to place your mini cake on a small cake board or stand to complete the look!

Your miniature wedding cake is now ready to be enjoyed or given as a favour at your wedding celebration. Remember, you can get creative with flavours, colours, and decorations to make your mini wedding cake unique and personalised.

How to store a mini wedding cake

To store mini wedding cakes, you can follow these steps:

Firstly, it is important to let the cakes cool completely before storing them. Once they are cool, you can wrap them in plastic wrap or place them in an airtight container. If your mini wedding cakes are decorated with frosting, it is best to store them in a single layer to avoid ruining the frosting. Place them in the refrigerator, where they can last for up to three days.

If you want to store the cakes for longer, you can freeze them. Wrap each cake tightly in plastic wrap and then place them in an airtight container or freezer bag. They can be frozen for up to two months.

When you are ready to serve the cakes, remove them from the refrigerator or freezer and let them come to room temperature. If you froze the cakes, it is best to thaw them in the refrigerator first and then let them come to room temperature.

Additionally, if you are transporting the mini wedding cakes, it is best to keep them chilled. Place them in a cooler or an insulated bag to maintain their temperature.

Frequently asked questions