Next, use a spatula to clean off the excess buttercream that may have pushed out. The silicone mold is soft and can bulge out as you push the cake down. Gently reshape the exterior of the cubes so the sides are straight. CookieYes sets this cookie to record the default button state of the corresponding category and the status of CCPA. It works only in coordination with the primary cookie. Place the mini cakes on a single serving board or a platter and finish decorating them with fondant. See my video for the full tutorial. Store them in the refrigerator to keep them cool while you work with your fondant. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix everything on low speed for about 5 seconds, or just until everything is combined.

If you can’t find pasteurized egg whites, you can pasteurize eggs yourself and just use the egg whites. NOTE: all eggs in the USA are already pasteurized, so you can use shelled egg whites separated from the yolk as well. Turn the mixer down to low speed, and then add in the hot coffee and mix it in until it’s just combined. If you share my love of color, whimsy, and fun cakes, don’t miss SugarHero favorites like my Spring in Bloom Cake, Rainbow Cake (with rainbow frosting!), and Striped Buttercream Balloon Cake. Decorating Cakes with Fruit Roll-Ups Do the same thing to the other cake. Then, spread buttercream on one half of the cake, and then place the other half of the cake on top.

Recipe

Whatever the occasion, cake is always welcome. And no matter what flavour or cake variety you’re searching for, you’re sure to find the ideal bake in our collection. From all-time classics to more unusual limited-edition options, there’s something to suit every taste. A tea-time treat is also the perfect way to practise a bit of self-care, so why not put your pinny away and grab a tasty sponge or traybake for yourself, too? Tawk.to, a live chat functionality, sets this cookie. For improved service, this cookie helps remember users so that previous chats can be linked together. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out. Don’t want to use my buttercream recipe? You can use American buttercream, Swiss meringue, or even French buttercream but stay away from cream cheese frosting or whipped cream because it will melt the fondant. This cookie is set by Addthis. This is a geolocation cookie to understand where the users sharing the information are located.

If you do not want to use coffee, you can substitute a dark beer like Guinness (heated) or just use hot water. Once you’re happy with how your fondant looks, trim the excess fondant while leaving about ¼ inch of fondant around the base of the cake. Sending our cakes through the post is a surefire way to show a friend or loved one that they’re in your thoughts. After all, receiving a slice of cake is like a love language of its own. Start by making the fondant bows. Add a little bit of vegetable shortening to your white fondant. Then, sprinkle your bow mold with some powdered sugar.Remove the cakes from the pan, and then cut the sheet cake in half. You want to have 2 even pieces of cake because you are going to layer them together. Now we are going to wrap our cake cubes to make them look like presents! Start by laying a strip of fondant down on the table horizontally. Then, layer another strip of fondant on top going the other way (vertically) so that it resembles a plus sign. Then, once your molds are coated with buttercream and your cake cubes are fully chilled, carefully place a cube into the center of the mold and press down until the bottom is flush. Repeat with the remaining cubes.

Using your hands, work the food coloring into the fondant. Knead the fondant and pull it like taffy until it is smooth and the color is evenly distributed. If there are still rough spots or the fondant is tearing, you can warm it up in the microwave for 30-40 seconds to make it hot and pull like taffy. Then, with shortening on your hands, you can continue to knead and pull it without it breaking. Any white fondant will work to decorate these mini cakes, but I highly recommend using my marshmallow fondant recipe. Apply a small amount of water onto the strips of ribbon fondant, and then carefully wrap the fondant up around the cake so that it appears to look like a ribbon-wrapped box. Sprinkle a little bit of powdered sugar onto your fondant, and then roll your fondant out so that it’s thin (about 1/16th of an inch). The thinner your fondant, the sharper your corners will be! YouTube sets this cookie to register a unique ID to store data on what videos from YouTube the user has seen.Next, add in your room temperaturebutter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is definitely normal. It will also look pretty yellow. Keep whipping.

Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it's ready!The cake itself tastes amazing–it’s a lemon pound cake with freeze-dried raspberries. Using freeze-dried fruit provides great raspberry flavor, without making the cake soggy like fresh berries would. It’s layered with pistachio buttercream, then covered in vanilla buttercream on the outside. Finally, apply a small amount of water onto the bottom of the fondant bow. Place it onto the top of the cake where the two seams of ribbon fondant meet. Repeat these steps as needed to decorate all of your mini cakes. Optional: Next, as an added decoration, you will add some flash dust or edible glitterto the mini cake using a brush. This is totally optional, but it will give your decorated cakes a radiant sparkle detail!