Cupcake Ideas
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Pastel Petit Fours Mini Cakes
Everyone take your own little cake! Poured icing creates a perfectly smooth surface so the simple dot and sweet pea accents really stand out.
Tools and Ingredients
Tools:
- 13 x 9 in. Recipe Right® Oblong Pan
- Cooling Grid
- Round Decorating Tip 3
- Petal Decorating Tip 103
- Leaf Tip 352
- Round Cut-Outs™
- Cupcakes ´N More® 23 Count Dessert Stand
- 1 1/4 in. diameter Candy Cups
- Disposable Decorating Bags
- Standard Coupler
- Spatula
- Waxed paper
Ingredients:
- Rose, Leaf Green Icing Colors
- White Ready-To-Use Decorator Icing
- Your favorite yellow cake recipe
How to Make It
Step 1
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.
Step 2
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.
Step 3
Flatten candy cups and position a petit four on each. Position on stand or serving plate.
Special Hints:
Cover petits fours with poured candy or ganache rather than icing for a shinier finish and rich flavor.
