Post # 1
I am off to my boss’ wedding in a bit and I wanted to show you my finished mini wedding cakes….thanks for all the advice, ladies. I need to work on my icing skills (or lack thereof), but I am pretty happy with how the gum paste roses and bead piping turned out. Also attaching pic of little raspberry tarts I made too.
Post # 5
Ahhh! The mini cakes are so cute! Did you make those with a cake shaped pan?
Post # 7
Hey i made these a few weeks ago!
Instead of frosting them, I used a glaze! And it hardened and was DELICIOUS. And it was smooth and just looked better. I had a few buttercream fails…=P
the glaze was just powdered sugar and milk, then i poured it over the cakes and used a spatula to smooth it around. Then i piped flowers on.
Post # 8
@ejs4y8: i didn’t even think of a glaze! how much of the icing sugar and milk did you use? wasn’t it tricky to pour on?
Post # 9
My mom told me to do it! I never even thought of it.
Honestly i have no idea what consistencies! i used maybe two bags worth of sugar? It’s only a couple tablespoons of milk per 4 cups or so of sugar. Then i used a long ice tea spoon to get it smooth. It wasn’t tricky AT ALL to pour on because it was thick and kinda gloppy but still poured….maybe like molasses textured? It was way easier and faster than buttercream. and i felt like the glaze, which dries hard, sealed in the moistness of the cake. I baked them Saturday…for a Thursday event…and they weren’t dry at all!
Post # 10
Wow! I’m loving the mini wedding cakes