Pastel Petit Fours Mini Cakes

Everyone at the Baby Shower take your own little cake! Poured icing creates a perfectly smooth surface so the simple dot and sweet pea accents really stand out. For Basic White, Yellow Or Chocolate cake recipes visit: http://www.unique-babyshower-gifts.com/baby-shower-cake-recipes.html For Basic Buttercream, Chocolate Buttercream and Royal Icing recipes visit: http://www.unique-babyshower-gifts.com/icing-recipes.html For All The Tools You’ll Need For This Cake Visit: http://astore.amazon.com/uniquebabyshowergiftswilton-20 1

Pastel Petit Fours Mini Cakes Ingredients: * Leaf Green Icing Color * Rose Icing Color * White Ready-To-Use Decorator Icing * Your favorite yellow cake recipe Makes: Each mini cake serves 1 Techniques Used: (*See below) * Sweet Peas * Covering the Cupcake Using Ganache, Candy Melts or poured icings Tools: * 13 x 9 in. Recipe Right® Oblong Pan * Cooling Grid * Tip: 3 * Tip: 103 * 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

Instructions: Step 1 Bake and cool 1 1/2 in. high cake in sheet pan. Cut individual circles using largest CutOut. 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.

2

Pastel Petit Fours Mini Cakes 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.

*Covering the Cupcake Using Ganache, Candy Melts or poured icings: Step 1

Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan.Cupcakes which will be covered completely should be turned bottom side up. If using Candy Melts, melt following package directions. If using icing, follow recipe directions to reach pouring consistency. Step 2

3

Pastel Petit Fours Mini Cakes Pour ganache, candy or icing on center of cupcake using pan or measuring cup. Or, pipe candy or icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Step 3

Let set.

*Sweet Peas: Here is one of the fastest, easiest-to-make flowers in the garden. Try piping them in variegated shades. Step 1

Prepare a bag with Tip 104 and fill with stiff consistency buttercream icing in desired color for flower. Prepare a second bag with Tip 3 and green thin consistency icing for calyx. Hold decorating bag at 45° at 6:00 for center petal and calyx, 45° at 4:30 for left petal, 45° at 7:30 for right petal. Wide end of tip should touch surface, keep narrow end straight up. Squeeze the bag and lift the tip slightly off the surface (about 1/4 inch) as the icing curls. Continue to squeeze without changing position. Relax pressure, and return the tip to the surface. Stop squeezing, pull tip away.

4

Pastel Petit Fours Mini Cakes Step 2

Position your bag slightly to the left of the center petal. Follow the same procedure as you did for the center petal-squeeze, and while the petal curls, lift the tip, relaxing your pressure and lowering the tip back to the surface before pulling away. Repeat for the right side petal, holding the tip to the right of the center petal. Step 3

Make the calyx with Round Decorating Tip 3. Squeeze, letting the icing build up. Slowly draw the tip toward you, relaxing the pressure as you move away from the flower. Stop and pull out and away.

5