Miniature Cakes

By chelyc13

I usually bake and layer miniature cakes 3 days in advance, ice them on the next day, and add the decoration one day before the event.

Ingredients

• 12 inch square sponge cake
• 4 heaped tblsp (jam, marmalade, lemon curd, buttercrem or ganache)
• small amount of confecioners' sugar for dusting
• 1 About1 1 1/4 lbs buttercream or ganache
• 3 1/3 lbs marzipan
• 3 1/3 lbs white rolled fondant
• 6 1/2 tblsp sugar syrup
• small amount of vodka

Details

Servings 8

Preparation

Step 1

1. Using a cake leveler or large serrated knife, trim the top crust off your cake.

2. Using the smaller cutters, cut out 16 rounds or 20 ovals from the sheet of sponge.

3. Place half of them on the cake cards with a dab of buttercream or ganache and soak the tops with sugar syrup.

4. Using a small spatula, spread them with a layer of the filling of your choice and place the other cakes on top of them.

5. Again, soak the tops of sponges with sugar syrup.

6. Covr each mini cake all around with buttercream or ganache and chill until set and feels firm.

7. Once set, on a smooth suface lightly dusted with confectioners' sugar roll out the marzipan using spacers to get an even thickness. Cut the marzipan into squares that are large enough to cover the cakes.

8. Cover one cake at a tme with the marzipan and gently push it down the sides. Avoid tearing the edges. Trim off the excess using a kitchen knife.

9. Polish the sides and tops of each cake with cake smoothers.

10. Let the marzipan set for a few hours, or prefereably overnight.

11. Once the marzipan is set, brush each cake with a thin layer of clear alcohol.

12. Repeat steps 7-9 using the rolled fondant instead of marzipan. Let dry completely, preferably overnight.