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

Mini fondant wedding cakes are a cute and trendy alternative to traditional wedding cakes. They are essentially small, individual cakes that mimic the look of a classic tiered wedding cake. Fondant, a thick icing made from marshmallows and powdered sugar, is used to coat and decorate the cakes, giving them a smooth and elegant finish.

To make mini fondant wedding cakes, you will need to prepare a recipe for a small cake, such as a simple homemade vanilla cake, and a fondant recipe. The cakes should be baked and allowed to cool completely before assembling and decorating. The fondant can be made by melting marshmallows and mixing them with powdered sugar to achieve a play-dough-like consistency.

Once the cakes are cooled, they can be layered and frosted with buttercream or another type of frosting. The fondant is then rolled out and carefully placed over the frosted cake, sticking to the frosting. Any excess fondant is cut off, and the cake is smoothed out using a spatula or a fondant smoothing tool.

The mini wedding cakes can be decorated further with fondant designs, ribbons, or fresh flowers. These miniature treats are a fun and unique way to serve wedding cake and are sure to impress your guests!

Choosing the right cake flavour

Carrot Cake:

Use a carrot cake recipe for the bottom tier and make a half batch of the batter for the top tier. This will give your cake a delicious and moist texture, and the carrot flavour is often a crowd-pleaser.

Red Velvet Cake:

Use a red velvet cake recipe for the bottom tier and red velvet cupcakes batter for the top tier. This will create a rich and indulgent mini wedding cake, perfect for those who love the combination of chocolate and cream cheese flavours.

Lemon Cake:

Use a lemon cake recipe for the bottom tier and lemon cupcakes batter for the top tier. Lemon cake is a refreshing and tangy option, especially if you're looking for something a little different from the traditional vanilla cake.

Marble Cake:

Use a zebra cake recipe for the bottom tier and a smaller zebra cake recipe for the top tier. This will give your mini wedding cake a unique and eye-catching appearance, with the vanilla and chocolate flavours swirling together beautifully.

Chocolate Chip:

Add mini chocolate chips to your vanilla cake batter to create a chocolate chip mini wedding cake. Fold 1 and 1/2 cups (270g) of mini chocolate chips into the 9-inch vanilla cake batter and 1 cup (180g) into the 6-inch vanilla cake batter. This option is perfect for chocolate lovers and will add a delightful crunch to each bite.

Remember, these are just a few flavour options to consider. You can also mix and match flavours or add different fillings and frostings to create a unique and personalised mini fondant wedding cake.

Making fondant from scratch

Ingredients:

• Powdered sugar (also known as confectioners' or icing sugar)
• Gelatin (or agar-agar for a vegetarian option)
• Light corn syrup (or liquid glucose)
• Glycerin (optional)
• Non-dairy liquid creamer or fresh whipping cream
• Meringue powder
• Salt
• Vanilla extract or other flavourings
• Vegetable shortening or unsalted butter

Method:

• Combine the dry ingredients: Place the powdered sugar, meringue powder, and salt in the bowl of a stand mixer with the dough hook attachment. Stir to combine and set aside. If you don't have a stand mixer, you can use a large bowl and wooden spoon and knead the mixture by hand.
• Prepare the wet ingredients: Add the whipping cream to a microwave-safe bowl and sprinkle the gelatin over it. Let it bloom for about 2 minutes. You can also do this over a double boiler to ensure the gelatin dissolves properly without overheating.
• Dissolve the gelatin: Microwave the mixture on high for 30 seconds or more until the gelatin is completely dissolved. Be careful not to overheat, as this can affect its gelling ability.
• Combine wet and dry ingredients: Create a hollow in the centre of the powdered sugar mixture and add the liquid ingredients. Start mixing at medium speed. If mixing by hand, start from the centre and gradually incorporate the powdered sugar. Make sure all the powdered sugar is mixed well before adding more. You may not need to add all the sugar at this stage, so it's best to add less initially.
• Knead in the fats: Once you have a dough formed, transfer it to a surface lightly dusted with powdered sugar and knead in the butter or vegetable shortening. This will help with any stickiness. The combination of fat and gelatin will give the fondant more elasticity.
• Adjust consistency: If the mixture feels dry, grease your hands and the counter with butter or vegetable shortening and knead. If it's too sticky, add a tablespoon or two of powdered sugar. Try not to add too much sugar at this point, as the fondant will stiffen as the gelatin sets. A slightly sticky consistency is okay.
• Rest the fondant: Divide the fondant into two or four portions and place each piece in a zip-lock bag. Fondant dries easily, so make sure to double-wrap it. Store it in the fridge overnight or for at least 4 hours to allow the gelatin to set and become elastic.
• Prepare for use: Take the fondant out of the fridge and let it come to room temperature. Knead it until it's smooth and pliable. If the fondant is too hard, warm it in the microwave for a few seconds, but be careful not to make it too soft, as it will be difficult to handle. Vegetable shortening is best for kneading. If it's still sticky, you can add a little more powdered sugar.
• Roll out the fondant: Lightly dust your counter with a mixture of powdered sugar and cornstarch. Roll out the fondant using a rolling pin. Aim for a thickness of 1/8" to 1/4" to avoid tearing or cracking.

Storage:

Fondant can be stored in a cool, dry place for up to 4 weeks at room temperature. For longer storage, it can be kept in the fridge for up to 6 months or in the freezer for up to 2 years. Always wrap the fondant well in cling wrap, then place it in a ziplock bag, and finally, put it in an airtight container to prevent drying out.

Preparing the fondant for decoration

Ingredients:

Firstly, gather your ingredients. You will need:

• Mini marshmallows (white)
• Powdered sugar
• Water
• Shortening

Melting the Marshmallows:

Place the marshmallows, water, and shortening in a glass microwavable bowl. Microwave this mixture in 20-second intervals, stirring after each interval. Repeat this process about four times until the marshmallows are melted and well combined.

Mixing the Fondant:

Pour the melted marshmallow mixture into a mixer. Use the dough attachment and mix it well. Gradually add in the powdered sugar, a cup at a time, until the mixture loses its shine and becomes thick and matte, resembling play dough. You may not need to use all the sugar, so add it gradually and mix until you achieve the desired consistency. The final result should be non-sticky to the touch.

Kneading the Fondant:

Once the fondant becomes too stiff to mix in the mixer, transfer it to a surface lightly covered with shortening. Knead the fondant by hand, adding more sugar if needed, until it reaches a smooth and pliable consistency. This is also the stage where you can knead in food colouring if you desire a specific colour for your fondant. Keep your hands and surfaces lightly covered with shortening to prevent sticking.

Rolling Out the Fondant:

Use a long rolling pin or a dough roller to roll out the fondant. An adjustable long rolling pin with thickness rings can help you achieve a smooth and even finish. Roll the fondant into a large enough circle to cover your mini wedding cakes.

Covering the Cakes:

Before applying the fondant, ensure your mini cakes are frosted with a layer of buttercream frosting, which will help the fondant stick to the cake. Gently lift the fondant using the rolling pin and lay it evenly over the frosted cake. Press the fondant gently around the cake for an even coating. Cut off any excess fondant using a fondant cutter or a knife.

Smoothing and Decorating:

Smooth out the fondant with a flat spatula or a fondant smoothing tool. Shape and smooth the fondant as needed to create a flawless finish. You can further decorate the cakes with fondant designs, ribbons, or flowers. Get creative and have fun with it!

Assembling the cakes

To assemble the cakes, you will need to start by levelling off the cakes. Using a large serrated knife, slice a thin layer off the tops of all the cakes to create a flat surface.

Next, you will need to create a crumb coat. Using a large icing spatula, spread a thin layer of frosting all over the top and sides of each cake. This will help to protect the outer layer of frosting from catching any crumbs. Place the cakes in the refrigerator to help set the crumb coat.

Once the crumb coat has set, you can begin to decorate the cakes. Remove the cakes from the refrigerator and place them on a cake turner. Apply the remaining frosting to the cakes, reserving some for piping detail. A large icing spatula and bench scraper can be helpful for applying the outer layer of frosting.

For a decorative textured frosting look, use a small icing spatula and run it around the cakes while spinning them on the cake turner. This will create beautiful ruffles on the cakes.

If you are assembling a tiered cake, you will need to add cake dowels to the bottom tier for support. Measure the height of the bottom cake and cut the dowels to match. Insert the dowels into the cake, spacing them evenly apart. Place the top tier on top of the bottom tier, centring it carefully.

You can pipe frosting around the bottom of the top tier to cover any spaces or smears. You can also pipe dots of frosting between the tiers and around the bottom of the whole cake to resemble pretty pearls. Smooth down any pointy peaks on the pearls by moistening your fingertip with water and gently pressing down.

Finally, add any decorative pieces, such as artificial flowers or fresh flowers, to the cakes.

Decorating the cakes

Now that your cakes are baked, cooled, and assembled, it's time for the fun part: decorating! Here are some tips and ideas to help you create beautiful mini fondant wedding cakes.

Start by preparing your fondant. Fondant is a soft, thick icing that is used to cover and decorate cakes. It is pliable and easy to work with, making it a great choice for mini wedding cakes. You can make your own fondant using a combination of marshmallows and powdered sugar, or you can purchase ready-made fondant.

Once your fondant is ready, it's time to roll it out. Use a long rolling pin with thickness rings to ensure an even finish. Roll the fondant into a circle large enough to cover your mini cake. Gently lift the fondant with the rolling pin and lay it evenly over the cake. Press the fondant gently around the cake, smoothing it out with a flat spatula or fondant smoothing tool.

Cut off any excess fondant using a fondant cutter or knife. You can use the leftover fondant to create decorations such as ribbons or flowers. If you're using fresh flowers, simply place them on top of the cake after covering it with fondant.

For a simple and elegant look, consider using a single layer of fondant and adding a few delicate decorations. For a more intricate design, you can layer multiple colours of fondant, create patterns or textures, or use fondant cutters to create shapes.

If you want to add a personal touch, you can use fondant to create monograms or write messages on the cakes. You can also use edible ink pens to write directly on the fondant.

Don't be afraid to experiment and get creative with your decorations. You can combine fondant with other types of icing, such as buttercream or royal icing, to create unique designs. Remember to practice on a single-layer cake before attempting more complex decorations on your mini wedding cakes.

Your mini fondant wedding cakes are sure to be a hit at any wedding or special event. With a little time and creativity, you can create beautiful and delicious treats that will impress your guests.

Frequently asked questions