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

Making a mini wedding cake is a fun and creative way to celebrate a bridal shower, rehearsal dinner, anniversary party, or even as wedding favours. There are a variety of ways to make a mini wedding cake, including baking from scratch, using a cake mix, or going for a no-bake option. Here are some tips and tricks to help you get started:

If you're baking your mini wedding cake from scratch, you'll need to prepare the cake batter and bake the layers separately. This ensures that your mixer doesn't get overwhelmed and that the batter doesn't get over-mixed or under-mixed. Use ingredients such as sugar, cake flour, eggs, sour cream, and milk to create a buttery, soft, and moist cake. You can also add flavourings such as vanilla, carrot cake, red velvet, or lemon.

For a simpler option, you can use a box of cake mix and combine it with eggs, oil, milk, and sour cream. Beat the mixture and bake it in a multi-tiered cake pan to create the layers for your mini wedding cake.

If you're short on time or don't want to bake, you can make a no-bake mini wedding cake using frozen pound cake. Cut the pound cake into slices and use a cookie cutter to create uniform rounds. Use frosting, jam, or Nutella as glue to hold the tiers together. Microwave the frosting until it's pourable, and then spoon it over the stacked mini cakes. Sprinkle with decorations like white sprinkles and sparkling sugar, and you're done!

Whether you bake from scratch, use a mix, or go no-bake, the key to a beautiful mini wedding cake is in the decoration. Get creative with frosting, fondant, fresh flowers, sprinkles, and other toppings to make your mini wedding cake look stunning.

Choosing the right ingredients

Cake Base

The base of your mini wedding cake can be made from scratch or using a box mix. If you're short on time, a box mix like Betty Crocker's Super Moist White Cake Mix can be a convenient option. However, if you prefer a more personalised flavour, consider baking your cake from scratch. Vanilla is a classic choice, but you can also experiment with other flavours like carrot cake, red velvet, lemon cake, or even chocolate chip.

Frosting

Frosting plays a significant role in both the taste and decoration of your mini wedding cake. For a simple and elegant option, vanilla buttercream is a popular choice. It can be easily flavoured with extracts like almond, lemon, orange, or coconut. If you want to add a unique twist, consider mixing in a few tablespoons of raspberry jam or using a different type of frosting altogether, such as cream cheese frosting or marshmallow fondant.

Mix-Ins and Toppings

To enhance the flavour and texture of your mini wedding cake, consider incorporating additional ingredients. Sour cream and milk, for example, will make your cake fluffy and soft. You can also add mix-ins like chocolate chips or fresh berries. For a decorative touch, top your cake with edible flowers, sprinkles, or sparkling sugar.

Egg Substitutes

If you're catering to guests with dietary restrictions, you may want to consider an egg substitute. While eggs are a common ingredient in cakes, they can be replaced with a variety of alternatives. For instance, you can use mashed bananas, applesauce, silken tofu, or a commercial egg substitute. These options will help you create a delicious mini wedding cake that accommodates a range of dietary needs.

Scaling for Mini Cakes

When making mini wedding cakes, it's important to adjust the measurements accordingly. You'll need smaller cake pans, such as 6-inch or 4-inch rounds, and you'll use less batter for each cake. Additionally, you may want to consider using multiple pans of different sizes to create a tiered effect. This will give your mini wedding cake a charming and elegant appearance.

Remember, the key to a successful mini wedding cake is choosing ingredients that suit your taste preferences, dietary needs, and desired presentation. By carefully selecting your ingredients and following a well-tested recipe, you'll be well on your way to creating a delightful and memorable mini wedding cake.

Preparing the cake pans

Firstly, you will need to gather the necessary equipment and ingredients. For the cake pans, you will need three pans in different sizes: a 6" round cake pan, a 10-oz ramekin, and a 4-oz ramekin. You will also need a baking sheet to place the pans on. Additionally, you will need non-stick spray or butter, parchment paper, and a pencil for tracing. For the cake batter, the ingredients may vary depending on the recipe you choose, but typically you will need flour, sugar, butter, eggs, milk, and flavourings such as vanilla or almond extract.

Once you have gathered your equipment and ingredients, follow these steps to prepare your cake pans:

• Start by tracing the bottom of each cake pan on a piece of parchment paper. Cut out the circles to create parchment paper rounds that fit perfectly inside each pan.
• Lightly spray the bottoms and sides of the pans with non-stick spray or grease them with butter.
• Place a parchment paper round in each pan, then grease the parchment paper as well. This step will ensure that your cakes will release easily from the pans after baking.
• Preheat your oven to the temperature specified in your cake recipe, typically around 350°F.
• Prepare your cake batter according to your chosen recipe.
• Divide the batter evenly between your three pans, filling them to the appropriate levels. The smallest ramekin should be filled to the inside line, the medium ramekin slightly below the line, and the remaining batter poured into the 6" pan.
• Place the filled pans on a baking sheet and put them in the preheated oven.
• Bake according to your recipe's instructions, rotating the pans as needed to ensure even cooking. The total baking time will depend on the size and number of pans you are using. For example, a mini wedding cake with a 6" round cake pan and two ramekins may take around 40 minutes to bake, with the smallest ramekin being removed after 25 minutes and the medium ramekin after 35 minutes.
• Once the cakes are done, remove them from the oven and let them cool completely on a wire rack. Do not attempt to remove the cakes from the pans until they are completely cool to avoid breakage.

By following these steps, you will have successfully prepared your cake pans and baked your mini wedding cakes. Now you are ready to move on to the next steps, such as levelling the cakes, making the frosting, and assembling the layers.

Baking the cakes

To make a mini wedding cake, you'll need to bake multiple cakes, which will form the tiers of your wedding cake. Here is a detailed guide on baking the cakes for a mini wedding cake:

Ingredients:

For the cake, you will need basic ingredients such as sugar, cake flour, eggs, butter, milk, and flavourings like vanilla extract. The exact quantities and additional ingredients will depend on the recipe you choose and the size of your cake.

Baking Equipment:

• You will need multiple round cake pans in different sizes to create the tiers. For a mini wedding cake, you can use smaller pans, such as 6-inch and 4-inch pans.
• It is also recommended to have cake boards, preferably in sizes that match your cake pans. These will provide support and stability when stacking the tiers.
• Other useful equipment includes a handheld or stand mixer, measuring cups and spoons, a spatula, and a wire cooling rack.

Preparing the Cake Pans:

Before you start baking, prepare your cake pans by greasing them with butter or non-stick spray. Line the bottoms of the pans with parchment paper rounds, then grease the parchment paper as well. This will ensure that your cakes release easily from the pans.

Making the Cake Batter:

In a large mixing bowl, combine the dry ingredients, such as flour, baking powder, and baking soda. Set this aside. In a separate bowl, beat together the butter and sugar until smooth and creamy. Then, add the eggs and any desired flavourings, such as vanilla extract, and beat until combined.

Adding Dry and Wet Ingredients:

Add half of the flour mixture to the wet ingredients and beat it in. Then, add half of the milk and continue to beat. Repeat this process, adding the remaining flour mixture and milk, and beat until all ingredients are incorporated. Be careful not to over-mix the batter.

Divide the batter evenly between your prepared cake pans, filling each pan to the appropriate level. Place the pans on a baking sheet and put them in the preheated oven. Bake according to the recipe instructions, rotating the pans halfway through if needed. The baking time will depend on the size of your cakes, but for a mini wedding cake, it will generally be shorter.

Cooling and Levelling the Cakes:

Once the cakes are done, remove them from the oven and let them cool completely in the pans set on a wire cooling rack. Do not attempt to remove the cakes until they are completely cool. Once they are cool, use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. This step is called levelling and will ensure your cake tiers stack evenly.

By following these steps and adapting them to your chosen recipe, you will have successfully baked the cakes for your mini wedding cake! The next steps will involve making the frosting and assembling the tiers to create your beautiful mini wedding cake.

Assembling the tiers

The assembly of the tiers will make or break your mini wedding cake, so it's important to get it right. Here's a step-by-step guide to assembling the tiers of your mini wedding cake:

• Start by levelling off your cakes. Using a large serrated knife, slice a thin layer off the tops of all the cakes to create a flat surface. This will ensure that your tiers stack evenly.
• Place the largest cake layer on your serving dish or cake board. If you're using a cake board, you can remove it from the bottom tier before placing the cake on a serving platter or stand, but this can be tricky. A piped frosting border around the bottom of the cake can help to hide the cake board.
• Make your buttercream by beating together the butter and shortening. Add the powdered sugar a little at a time, adding milk or water to help it along. You want the frosting to be thin enough to pour but not too runny, so it doesn't drip off the cake.
• Frost the bottom layer of the cake. Use a large icing spatula and a bench scraper to apply the crumb coat and exterior frosting layer. You can create a textured look by using a small icing spatula and running it around the cake while spinning it on a cake turner. This will give your cake a beautiful ruffled effect.
• Stack the middle cake tier on top of the bottom tier and frost it as well. Repeat the process of applying the crumb coat and exterior frosting.
• Finally, carefully stack the small cake tier on top and frost it. Use any leftover frosting for decorations. You can pipe dots of frosting with a round piping tip between the tiers and around the bottom of the whole cake to resemble pretty pearls. Smooth down any pointy peaks with a fingertip moistened with water.
• Add any additional decorations, such as fresh flowers, sprinkles, or ribbon.

Your mini wedding cake is now assembled and ready to be served! Remember to use cake dowels or supports between the tiers for added stability, especially if you're making a taller cake.

Decorating the cake

Decorating a mini wedding cake is a fun and creative process that can be tailored to your personal style and preferences. Here are some detailed instructions and tips to help you decorate your mini wedding cake beautifully:

Frosting and Icing:

Start by making a crumb coat, which is a thin layer of frosting applied to the cake to protect the outer layer from crumbs. Refrigerate the cake after applying the crumb coat to let it set. Then, use a large icing spatula and a bench scraper to add the exterior frosting layer. You can create a textured look by using a small icing spatula and running it around the cake while spinning it on a cake turner, creating beautiful ruffles.

Piping and Details:

After placing the top tier on the bottom one, you can pipe frosting around the bottom to cover any spaces or smears. You can also pipe dots of frosting with a round piping tip between the tiers and around the bottom of the cake to create a pearl-like effect. Smooth any peaks on these "pearls" by moistening your fingertip with water and gently pressing them down.

Colours and Themes:

You can personalise your mini wedding cake by using sprinkles, sugar, or edible flowers in the wedding colours. For a more natural look, top the cake with fresh flowers, foliage, or seasonal fruits like blueberries, blackberries, or strawberries. You can also add a modern topper, bright posies, or a vintage-looking topper with retro dots and wedding bells.

Additional Decorations:

To add some sparkle, consider using gold or silver lattice work, gold icing, or edible gems and pearls. For a bohemian wedding, try jewel-tone watercolour designs or gold studs. If the couple is obsessed with Game of Thrones, create a "crowned" cake with gold lattice work and gem-toned fondant.

Presentation:

Present your mini wedding cake on a cake stand or a plate lined with paper to catch any mess while frosting. You can also place the cake on a cake board for added stability, especially if you plan to transport it.

Frequently asked questions