Pastel Petit Fours Mini Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Everyone has their own little cake! Poured icing creates a perfectly smooth surface so the simple dot and sweet pea accents really stand out. TOOLS: (When I made it I just used things I had already. I took lids as cutters and I had cutters already also. Read more . I used baggies. You don't have to go out and buy all these things. I just wanted you to see the list of tools that was required when I first saw this recipe from Wiltons. These are so much fun to make. Ingredients:
ingredients |
rose, leaf green icing colors |
white ready-to-use decorator icing |
your favorite yellow cake recipe (duncan hines or pillsbury) |
Directions:
1. Step 1
2. Bake and cool 1 1/2 in. high cake in sheet pan. Position cakes on cooling grid over waxed paper. Heat canned icing in microwave at Defrost setting for 20-30 seconds; stir. Tint a portion of icing rose. Place cooled cakes on cooling grid. Pour icing in center of cake, spreading to edges with a spatula so that icing covers sides. Let dry.
3. Step 2
4. Fill decorating bag fitted with tip 3 with unheated decorator icing. Pipe tip 3 dots on cake sides. Fill decorating bag fitted with tip 103 with rose or white icing. Pipe tip 103 sweet pea with tip 3 calyx on top of each cake. Fill decorating bag fitted with tip 352 with green decorator icing. Pipe tip 352 leaves on cupcake top.
5. Step 3
6. Flatten candy cups and position a petit four on each. Position on stand or serving plate.
7. Tools:
8. 13 x 9 in. Recipe Right® Oblong Pan
9. Cooling Grid
10. Round Decorating Tip 3
11. Petal Decorating Tip 103
12. Leaf Tip 352
13. Round Cut-Outs™
14. Cupcakes ´N More® 23 Count Dessert Stand
15. 1 1/4 in. diameter Candy Cups
16. Disposable Decorating Bags
17. Standard Coupler
18. Spatula
19. Waxed paper
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