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small cakes with level sides

post #1 of 4
5/19/05 at 7:54am
Thread Starter 
hi everyone
i am trying to make around 24 small cakes about the size of cupcakes for a babyshower. i don't want them to look like cupcakes with slanted edges though. i have tried cutting rounds from a sheetcake with a cookie cutter but they are extremely hard to frost because of all of the raw edges. anyone have any ideas?
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post #2 of 4
5/19/05 at 12:23pm
Are you trying to ice your cakes on 1 run? Try doing a very thin layer of icing then chill/freeze it till nice and solid, then the icing will adhere to the cake much more easily. This method is called "crumb coating". If the icing is too thick and still ripping, just add a little water to adjust to thin it out a bit but only as much of the icing as you need for the job.

You could also try doing a layer of fondant with , again, a crumb coat. Much easier then icing 24 small individual cakes IMO.
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post #3 of 4
5/19/05 at 1:05pm
Use a pastry bag to get the icing onto the sides, then smooth it out. This is much easier than trying to apply the icing with a spatula. To keep them from moving around as you ice them, apply a dab of royal icing under the cake. You'll have a more stable cake to work on that way.

There ARE 2" pans out there, with straight sides, but you can certainly use a cookie cutter. The raw edges may mean you'll have to crumb coat, but using a pastry bag will help avoid crumbs.
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post #4 of 4
5/19/05 at 1:53pm
Thread Starter 
thanks to both of you. your suggestions are very helpful. and yes i am going to use fondant for the final layer. poured fondant though, not rolled. the last time i made it it didn't harden as much as i would have liked. i think i will leave it to heat a little longer this time until it thickens a bit more.

thanks again!
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