They're not cupcakes. They're mini cakes. Which means they're soooooo fancy. And thanks to the magic of Russian piping tips, they're easy enough for beginners to whip up.
Elegant Mini Cakes
What You Need
- Sheet cake (use your go-to cake recipe )
- Circle cookie or pastry cutters (we used 3" sized)
- Fruit preserves and berries (optional)
- White sugar pearls
- Tinted buttercream for the flowers, in colors of your choice
- Tinted buttercream, green
- Leaf piping tip
- Russian piping tips
- Disposable piping bags
1. Assemble the Cake
Cutout 3" circles from a baked and cooled sheet cake. Using 3 mini layers per cake, stack and fill 'em with buttercream and fresh fruit. (Remember these are small ... so if you're serving a crowd, make many of them!)
2. Ice it Up
Crumb coat and frost your cake. We're going for a rustic finish here, so you'll want to stop smoothing out your buttercream before it looks perfect. (You can also go back and "rough it up" a little bit with an off-set spatula, if you're craving more texture.) Push clusters of white sugar pearls into the side of the cake, as desired.
3. Pipe the Flowers
Fill a piping bag fitted with a Russian piping tip with colored buttercream. (We used different shades of pink on each cake to create an ombre look when they're all displayed together.) To work the Russian tip, simply hold your bag vertically while touching the surface of your cake with the tip. Pipe smoothly and gently as you lift the tip up off of the cake. You should be left with a gorgeous buttercream floral as you pull up. (How's that for easy?)
4. Add Leaves
Add green buttercream to a piping bag fitted with a leaf tip and finish your cake with lovely green frosting foliage.
Find Your Next Project
These three next-level ideas will make great use of your cake skills!