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In this cake decorating tutorial I show how to bake, assemble and decorate mini cakes, and how to store them for up to a month! I used these mini cake pans: https://amzn.to/2Yjqui9 and you can find the recipes for my cakes on http://www.britishgirlbakes.com/recipes or watch the tutorial for my Perfect Chocolate Cake here: https://youtu.be/M4A7ZFy4P7k The tutorial and recipe for my 4 Minute Buttercream Frosting is here: https://youtu.be/MFKfXbnU1Lw
For my online cake decorating courses click here: https://britishgirlbakes.teachable.com
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Hi! I'm Emily of British Girl Bakes and I'm going to show you how to make mini cakes
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which are great for cake tastings and for mini dessert platters. I'll show you how to bake them
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a few easy and fun ways to decorate them, and how to store them for up to a month. This is
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really useful if you want to use leftover cake batter to make the mini cakes. So if you're
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baking different flavours of cake on different days or even different weeks, you can use
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the leftovers of each batter and then just save them until you need them. For these first mini cakes I'm using leftover vanilla and lemon and chocolate cake batter
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You can either bake these in mini cake pans or cupcake moulds, or I'll show you another option in a moment
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These cake pans are about 2 inches wide so they're great for tastings because you can eat a few different flavors and not be too full afterwards
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You can remove the bottoms so the cakes are easy to get out without sticking to the pans
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and I've put the link for them in the description below this video. fill all of your cake pans to the same height, leaving room for them to rise as they bake
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and wiggle them or use the back of a spoon to spread the batter flat on top
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This is my perfect chocolate cake and the recipe and tutorial are on British Girlbakes.com
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and I've put the link in the video description as well. With these mini pans, it's easiest to arrange them on a baking tray to put them in the oven
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so they quick to get in and out of the oven and so that they don wobble around on your oven rack When they come out of the oven leave them to cool for about five minutes and then push them out of the pans by pushing up on the bottom of the moulds to lift the disc at the bottom If your cakes stick to the discs you can trim them off with a sharp
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knife. You can do this with a cupcake mould, dividing the batter between the cupcake
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holes without using wrappers, but the cupcake moulds have very sloped sides, so your cakes
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will be significantly wider at the top than at the bottom. Wait for your cakes to cool completely
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and then use a serrated knife to level the tops so that the cakes are flat
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and then divide each one in half, or in thirds horizontally, to create two or three layers out of each one
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The other option is to bake large cake layers, divide them horizontally into two or three layers
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to get the height you want for each layer, and then use cookie cutters to cut out each mini cake layer
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You can use round cookie cutters or have fun with different shapes like these stars
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It's easiest if the height of each layer is lower than the height of your cookie cutter
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so you can press the cookie cutter down to the bottom of the cake layer easily
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Prepare your fillings. I'm adding cooked and cooled raspberries to my four minute buttercream for this one
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and optionally, you can drizzle your cake layers with simple syrup to keep them extra moist
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Now, frosting such a tiny cake is very tricky, because it's so lightweight, it wobbles all over the place
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so the neatest way to assemble your mini cakes is to pipe on the filling and here i using a one a round tip to pipe a spiral of raspberry buttercream onto each layer of cake placing the next cake layer on top piping another spiral of buttercream
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and then adding the final layer of cake. For the very top of the cake, I'm using an 8b piping tip to pipe on some open star rosettes of buttercream
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which add a nice fun texture. If you're making different flavours, it's fun to use a different decoration on top of each flavour to distinguish them
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These are marble cakes, which I've made by half filling cake pans with vanilla batter
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and then adding chocolate batter, swirling them together with a few stirs of the end of my spatula
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And I'm piping spirals of chocolate buttercream on first, and then using a 1M piping tip to pipe a vanilla buttercream rose on top
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If you're enjoying this tutorial, please click the thumbs up button. For this chocolate mini cake I'm piping a flower on top, using chocolate buttercream and a 125 petal tip
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piping a ring of petals around the outer edge of the cupcake by wiggling my wrist back and forth
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and then adding another ring of petals inside those. For these ones made in mini cake pans
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I'm serving one of each flavor on a platter, chocolate, marble, and lemon raspberry. You can assemble
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these on mini cake boards instead, and this is a four-inch disk, and I'm piping a little
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rosette of buttercream onto the disc to secure my first layer of cake, and then piping little
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open star rosettes all over the cake as the filling and this is much
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neater than trying to spread it on Another layer of cake more rosettes and I using a 4B open star tip for this mini cake You can leave the cake as it is or scatter some sprinkles on top for some fun
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To store these mini cakes, place them in the freezer for 30 minutes to chill the cake and
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frosting so that they get hard and hold their shape. Then wrap the cling film or saran wrap
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them from condensation and from drying out, and put them back in the freezer if you're not
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going to serve them for more than two days. Move them to the fridge 24 hours before serving
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and then take them out to room temperature two hours before serving, taking the cling film off
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and placing the cakes carefully in an airtight container until you're ready to serve them
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By waiting until the cakes are frozen before you wrap them with cling film, and taking the
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cling form off while the cakes are still cold, you won't damage the frosting with the cling film
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These mini cakes have been frozen for two weeks, and now it's time to eat them
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You can see how soft and moist they are, because being frozen for up to a month, if they're wrapped properly and defrosted properly, really doesn't affect the flavour or texture of the cake or butter cream
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Thanks for watching! If you have any questions, please write them in the comments below
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And if you're looking for more cake decorating ideas, please have a look at my online cake decorating courses
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I've put the link in the top of the screen and in the description below this video. Subscribe to my channel to see a new free cake decorating tutorial every week
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Thank you
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