• DeliciousDesserts

Easter Mini Cakes


Y'all I'm not gonna lie. I used to really, really not like making these little cakes. Small cakes are not easy. I'm going to show you how to make these easier.


I start by baking an 11 x 15 sheet cake. I torte this to 3/4" tall and use a 3" circle cutter for perfect little layers.




Coconut cream cake is one of our favorites this time of year. A pastry bag fitted with the large circle tip makes filling these a bit easier. When you have it all stacked up, pop these in the freezer for a bit. I know! I usually preach not to freeze. We just want to get these nice and cold so they are easier to frost.


Add a thin layer of crumb coat (not shown) and chill again. Use a 1D to easily add the frosting to the side. Final frost. For this guy, I don't worry about being perfect. He gets an error hiding layer of fresh coconut.



Yes, I know I am making this look easier than it is. I do normally use a cake board under all cakes. This one will move around so instead I place it directly on the turntable.





To make the ears, I first print a template. I never get this right on the first try so I have learned to fill the page with a few sizes. Once the cake is filled, I can pick the right size. I pick one that is a bit longer than I want because we are going to wrap the ends around toothpicks.



I roll the gum paste and trace the template to cut. Hold the toothpick in place. Use either some edible glue or a dap of water where the toothpick will be. Gently pull the sides up and pinch around the toothpick. These need to dry. I like to bend the shape a bit to show some movement. Use paper towels to achieve the curves or bends you want.


Gum paste is tricky. It will look dry but still be a bit soft. If you move it in this stage, it will crack and break. Be sure to let it completely dry.




For the inside of the ears, I trim the inside part of the template. Roll fondant and trim. Add to the ear using a dab or water or edible glue. When I add these, I start at the top and pull to the bottom. Use a tool to add the pink into the crease and trim.




Just like with the ears, I print a variety of templates for the eyes. This is both the one for the chick and for the bunny.


Starting with the longest lash, I roll fondant to the shape and size of the template. Then, add the second lash. Repeat for the opposite side.



Before adding these to the cake, brush off a bit of the coconut. Paint with luster dust.


For the pink bunny, I simply colored the coconut. I really thought this was going to be harder than it was. I poured coconut into a ziploc and add some pink color. Toss in the bag and wiggle a bit. That was it. At first, it was too dark. I added some more coconut and it was great.




I have several to make, so I made all the eyes in advance. This gives them a bit to dry as well. They are much easier to place when they dry enough to mostly keep shape.



For the nose I start with one round ball of fondant and cut it as evenly as you can. I do this instead of making separate balls. I have a better chance of getting them even. Squeeze together and place on the cake.





I use another small ball and shape it into a triangle. Add that right on top of the other 2.




Bunnies! Which one do you prefer? I love them both! Of course, you can make these in a variety of colors.




For the chick, I embossed the buttercream cake. The cake needs to be cold to do this without smudge. I hold the template and trace with toothpick or vein tool.




I shape a piece of fondant for the beak and gently place it on the cake.



Using a 121 tip, I add the little rosettes. I start over the one eye then the next so the larger rosette can be on top and in the middle. Build a few other rosettes then use the 129, drop flower, tip to add a few flowers.


For this last little cake, I added a coconut nest. I piped a little ring and added the coconut, and added Cadbury mini eggs in the middle.




Aren't they sweet! Which is your favorite?



187 views1 comment

Recent Posts

See All
Serving the South Carolina area including:  Charleston, Summerville, Mt. Pleasant, James Island, Johns Island, Isle of Palms, & Kiawah

​DESSERTS

                    A South Carolina bakery specializing in Charleston wedding cakes and desserts for special occasions                      

DELICIOUS