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

Mini wedding cakes are a great alternative to a traditional wedding cake. They can be made in advance and stored in an airtight container in the fridge for up to a day before serving. To frost a mini wedding cake, you'll need to make a buttercream by beating butter until smooth, then adding powdered sugar, cocoa powder, meringue powder, vanilla and salt. Once the cakes are cool, frost the top of one with a layer of buttercream, then stack the other cake on top and frost all over with a thin crumb coat of buttercream.

How to make buttercream frosting

To make buttercream frosting, you'll need butter, powdered sugar, cocoa powder, meringue powder, vanilla and salt. Beat the butter for one minute until smooth, then add the other ingredients with the mixer on low, mixing until combined. Increase the speed to medium and beat for 4-5 minutes until light and fluffy, stopping to scrape the bowl down several times. If the buttercream is too stiff, beat in some milk, a tablespoon at a time. Then turn the speed down to "stir" and mix for one more minute.

To frost a mini wedding cake, place one of the cakes on a cake board or serving plate. Frost the top of the cake with a layer of buttercream. Stack the other cake on top, then frost all over with a thin crumb coat of buttercream. Refrigerate the crumb-coated cake for 30 minutes. Fit a piping bag with tip 1M, and fill no more than two-thirds full of buttercream. Pipe vertical rows on the top tier. If your top tier looks a little crooked after frosting, use the side of a bench scraper to push it back into place, and make sure it's straight all the way around. You may also find it helpful to insert a straw or dowel down the centre of your cake to keep the layers in place.

Keep the frosted cake refrigerated in an airtight container for up to one day in advance, then let it come to room temperature for several hours before serving. Store leftover cake in an airtight container at room temperature for up to 2-3 days. To serve the cake, it's easiest to cut the top tier into four pieces first, then cut the bottom tier into 8-10 pieces. Don't try to cut tall pieces all the way from the top to the bottom.

How to frost a cake

To frost a cake, first make sure the cake is completely cool. Then, in a stand mixer, beat the butter for one minute until it is smooth. With the mixer on low, add the powdered sugar, cocoa powder, meringue powder, vanilla and salt, mixing until combined. Increase the speed to medium and beat for 4-5 minutes until light and fluffy, stopping to scrape the bowl down several times. If the buttercream is too stiff, beat in some milk, a tablespoon at a time. Then turn the speed down to "stir" and mix for one more minute.

Place one of the cakes on a cake board or serving plate. Frost the top of the cake with a layer of buttercream. Stack the other cake on top, then frost all over with a thin crumb coat of buttercream. If your top tier looks a little crooked after frosting it, use the side of a bench scraper to push it back into place, and make sure it's straight all the way around. You may also find it helpful at this point to insert a straw or dowel down the centre of your cake to keep the layers in place. Refrigerate the crumb-coated cake for 30 minutes.

Fit a piping bag with tip 1M, and fill no more than two-thirds full of buttercream. You can refill the bag as needed. Pipe vertical rows on the top tier. Keep the frosted cake refrigerated in an airtight container for up to one day in advance, then let it come to room temperature for several hours before serving.

How to store a frosted cake

To frost mini wedding cakes, you should first make sure the cakes are completely cool. Then, beat the butter until smooth, and add the other ingredients (powdered sugar, cocoa powder, meringue powder, vanilla and salt) with the mixer on low. Increase the speed to medium and beat until light and fluffy. Frost the top of one of the cakes with a layer of buttercream, then stack the other cake on top. Frost all over with a thin crumb coat of buttercream, then refrigerate for 30 minutes. Use a piping bag to pipe vertical rows on the top tier.

To store a frosted cake, keep it refrigerated in an airtight container for up to one day in advance. Then, let it come to room temperature for several hours before serving. You can store leftover cake in an airtight container at room temperature for up to 2-3 days.

How to serve a mini wedding cake

To serve a mini wedding cake, you should first make sure that the cake has been frosted and refrigerated in an airtight container for up to one day in advance. Before serving, let the cake come to room temperature for several hours.

To frost the cake, place one of the 6-inch cakes on a cake board or serving plate. Frost the top of the cake with a layer of buttercream. Stack the other 6-inch cake on top, then frost all over with a thin crumb coat of buttercream. If your top 4-inch tier looks a little crooked after frosting it, use the side of a bench scraper to push it back into place, and make sure it’s straight all the way around. You may also find it helpful to insert a straw or dowel down the centre of your cake to keep the layers in place. Refrigerate the crumb-coated cake for 30 minutes. Fit a piping bag with tip 1M, and fill no more than 2/3 full of buttercream. Pipe vertical rows on the top tier.

To serve the cake, cut the top tier into four pieces first, then cut the bottom tier into eight to ten pieces. Don’t try to cut tall pieces all the way from the top to the bottom. Store any leftover cake in an airtight container at room temperature for up to two to three days.

How to bake a mini wedding cake

To bake a mini wedding cake, you will need to bake two 6-inch cakes. Bake the cakes for about 25-30 minutes, until the tops spring back when gently touched, and a cake tester or toothpick inserted in the cake comes out clean. Set the pans on a cooling rack and cool completely before frosting.

In the bowl of your stand mixer fitted with a paddle attachment, beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, cocoa powder, meringue powder, vanilla and salt, mixing until combined. Increase the speed to medium, and beat for 4-5 minutes until light and fluffy, stopping to scrape the bowl down several times. If the buttercream is too stiff, beat in some milk, a tablespoon at a time. Then turn the speed down to “stir” and mix for 1 more minute.

Place one of the 6-inch cakes on a cake board or serving plate. Frost the top of the cake with a layer of buttercream. Stack the other 6-inch cake on top, then frost all over with a thin crumb coat of buttercream. If your top 4-inch tier looks a little crooked after frosting it, use the side of a bench scraper to push it back into place, and make sure it’s straight all the way around. You may also find it helpful at this point to insert a straw or dowel down the centre of your cake to keep the layers in place. Refrigerate the crumb-coated cake for 30 minutes. Fit a piping bag with tip 1M, and fill no more than 2/3 full of buttercream. You can refill the bag as needed. Pipe vertical rows on the top tier.

Keep the frosted cake refrigerated in an airtight container for up to 1 day in advance, then let come to room temperature for several hours before serving. Store leftover cake in an airtight container at room temperature for up to 2-3 days. This mini wedding cake will yield about 12-14 servings. To serve the cake, it’s easiest to cut the top tier into 4 pieces first, then cut the bottom tier into 8-10 pieces. Don’t try to cut tall pieces all the way from the top to the bottom.

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