Tiffany Gift Box Mini Cake Recipe - Sugar Geek Show

How to make mini cakes inspired by Tiffany & Co gift boxes! ... Then, place the cut cake cubes in the freezer while you prepare the mold. SkiptocontentHome›Recipe›TiffanyGiftBoxMiniCakeRecipePublished:March14,2022LastUpdated:March14,2022By:ElizabethMarekThisminicakerecipeismadewithsupermoist,decadentchocolatecakeandpairedwithlightandcreamybuttercreamfrosting!DecoratedtolooklikeagiftboxfromTiffany&Co,thisminicakerecipeistheperfectdessertforengagementparties,bridalshowers,andweddings!TheseminicakesaremadewithamoldsocoveringwithfondantisWAYeasier(nomorefrostingindividualcakes).Don’twanttomakesquareminicakes?Youcanuseanyshape!Sosoeasy. ThebestpartaboutthisminicakerecipeisthatboththeeasychocolatecakerecipeandtheeasybuttercreamfrostingthatareusedherearesimplerecipesthatANYbakercanmaster!Followthisstep-by-steprecipeanddecorationtutorialtocreatethesebeautiful,deliciousminicakesdecoratedtolooklikewrappedgiftboxes! What’sInThisBlogPostMiniCakeRecipeIngredientsMakingtheChocolateCakeEasyButtercreamFrostingInstructionsAssemblingtheChocolateMiniCakesPreparingtheMiniCakeMoldsCoveringtheMiniCakeswithFondantDecoratingtheMiniCakesFAQExpertTipsMoreRecipesYou’llLoveMiniCakeRecipeIngredientsButtermilk:Thebuttermilknotonlyaddsmoisturetothecake,butit’salsoacidicwhichbreaksdowntheglutenintheall-purposeflour.Buttermilkiswhatgivesthiscakeitstenderandmoistcrumb!Ifyoudonothavebuttermilk,youcancreateyourownbuttermilksubstitute. Hotcoffee(orhotwater):Thechocolatecakeusedtomakethisminicakerecipecallsforhotcoffee.Hotcoffeeintensifiestheflavorofthechocolate,anditdoesn’tmakethecaketastelikecoffeeatall. Ifyoudonotwanttousecoffee,youcansubstituteadarkbeerlikeGuinness(heated)orjustusehotwater. Pasteurizedeggwhites:Forthisfrostingrecipe,youwillneedpasteurizedeggwhites.Pasteurizationiswhatmakeseggssafetoeatwithoutcooking. Ifyoucan’tfindpasteurizedeggwhites,youcanpasteurizeeggsyourselfandjustusetheeggwhites.NOTE:alleggsintheUSAarealreadypasteurized,soyoucanuseshelledeggwhitesseparatedfromtheyolkaswell.Don’twanttousemybuttercreamrecipe?YoucanuseAmericanbuttercream,Swissmeringue,orevenFrenchbuttercreambutstayawayfromcreamcheesefrostingorwhippedcreambecauseitwillmeltthefondant.WhiteFondant:Youcanuseanykindofwhitefondantyouhave,butIwouldrecommendyouusemymarshmallowfondantrecipe. VegetableShortening:Ifyouareworkingwithfondant,thenyouwillneedshortening.Why?Becauseifyouapplyshorteningtoyourhands,thenyouwillkeepthefondantfromstickingtoyouwhileyouarekneadingandpullingitandtheshorteningkeepsthefondantfromdryingout.Purplefoodcoloring:Purplefoodcoloringisoptionalforthisrecipe.Professionalbakershaveahackwheretheyadd1tinydropofpurplefoodcoloringtomaketheirfrostingappearmorewhite!But,youdonothavetodothisstepifyoudon’twantto. Youcanuseanypurplefoodcoloringyouhave,butifyouwouldlikemyrecommendation,IwouldsuggesttheChefMastergelfoodcoloring.Usecode“SUGARGEEKTEN”toget10%offyourorder!MakingtheChocolateCakePreheattheovento350ºFandpreparetwo9”x13’sheetpanswithparchmentpaperand cakegoop.Combinetheflour,sugar,cocoapowder,bakingpowder,bakingsoda,andsaltinthebowlofyourstandmixerwiththepaddleattachment.Mixeverythingonlowspeedforabout5seconds,orjustuntileverythingiscombined.Then,addinthe roomtemperature eggs, roomtemperature buttermilk,oil,andvanilla.Mixonmediumspeedwiththepaddleattachmentfor2minutesandthenscrapethebowl.Turnthemixerdowntolowspeed,andthenaddinthehotcoffeeandmixitinuntilit’sjustcombined.Next,pourthecakebatterintothepreparedpansabouthalfwayfull.Bakethecakesat335ºFfor15minutes,oruntilitisfullybaked.Whileyourcakeisbaking,youcanpreparethe easybuttercreamfrosting.EasyButtercreamFrostingInstructionsFirst,placetheeggwhitesandthepowderedsugarinastandmixerbowl.Attachthewhiskandcombinetheingredientsonlow.Whipthemonhighfor4-5minutes(untilshiny)todissolvethepowderedsugar.Then,addinthesaltandthevanillaextract.Next,addinyour roomtemperature butterpiece-by-piece,andwhipitwiththewhiskattachmenttocombine. Itwilllookcurdledatfirst.Thisisdefinitelynormal.Itwillalsolookprettyyellow.Keepwhipping.Ifyourbuttercreamcontinuestolookcurdled,removeabout2cupsofbuttercreamandmeltitinthemicrowavefor10-15secondsuntilitisjustbarelymelted.Then,pouritbackintothewhippingbuttercreamtobringitalltogether.Optional:Addin1dropofpurplefoodcoloringtomakethebuttercreamwhiter.Youcanuseanyfoodcoloringyouwant,butifyouwantmyrecommendation,Iuse ChefMastergelfoodcoloring.Usecode“SUGARGEEKTEN”toget10%offyourorder!Then,whipitonhighwiththewhiskattachmentfor8-10minutesuntilthebuttercreamiswhite,light,andshiny.Tastetestthebuttercream.Ifittasteslikesweeticecream,thenit’sready!Ultimately,thisstepisoptional.But,ifyouwantreallycreamyfrostingwithnobubbles,thenyoudon’twanttoskipthisfinalstep.Switchtoapaddleattachment,andthenmixthebuttercreamatlowspeedforupto15-20minutestomakethebuttercreamultrasmoothandremoveanyairbubbles.AssemblingtheChocolateMiniCakesOncethecakeshavefinishedbakingandarefullycooled,placeitinthefreezerforaboutanhoursothatitisverycoldbutcanstillbecut.Trimthedomeoffthecakesothatitislevel.Iusethecakepanasmyguide.Removethecakesfromthepan,andthencutthesheetcakeinhalf. Youwanttohave2evenpiecesofcakebecauseyouaregoingtolayerthemtogether.Dothesamethingtotheothercake.Then,spreadbuttercreamononehalfofthecake,andthenplacetheotherhalfofthecakeontop.Next,placethepreparedcakeinthefreezerforaboutanhour.Thesizeofyoursiliconemoldswilldeterminethesizeofthesquareyoucutfromthecake.Weareusing2”squaresiliconemolds,soIamcuttingmylayeredcakein1-½”cubes.Usingametalruler,Icutdownonedirectionofthecaketomake1-½”strips,andthentheotherdirectiontomakecubes.Then,placethecutcakecubesinthefreezerwhileyoupreparethemold.PreparingtheMiniCakeMoldsFirst,fillapipingbagwithbuttercreamfittedwithamediumplaintip.Pipesoftbuttercreamintothecornersofthesquaremoldtoavoidpocketsofairtrappedinthecorners.Igavemymoldalittletaptobesure.Then,continuetopipearoundtheinsideofthesquaremold,leavingthecenterhollowtoplacethecake.Then,onceyourmoldsarecoatedwithbuttercreamandyourcakecubesarefullychilled,carefullyplaceacubeintothecenterofthemoldandpressdownuntilthebottomisflush.Repeatwiththeremainingcubes.Next,useaspatulatocleanofftheexcessbuttercreamthatmayhavepushedout. Thesiliconemoldissoftandcanbulgeoutasyoupushthecakedown.Gentlyreshapetheexteriorofthecubessothesidesarestraight.Placethemoldinthefreezerforapproximately30minutes(orovernightisokay,too).Gentlypeelthecakeoutofthemold. Youwillwanttoworkquicklysothatthebuttercreamdoesn’thaveachancetosoften.Placetheminicakesonasingleservingboardoraplatterandfinishdecoratingthemwithfondant.Seemyvideoforthefulltutorial.Storethemintherefrigeratortokeepthemcoolwhileyouworkwithyourfondant.CoveringtheMiniCakeswithFondantFirst,add1dropofneonbrightbluefoodcoloringtoyourwhitefondantand1dropofteal. ThisisthefoodcoloringcombinationI’vefoundthatisclosesttotheiconic TiffanyBlue®.Youcanuseanyfoodcoloringyouhave,butifyouwouldliketoknowwhatIusedfortheseminicakesIused ChefMastergelfoodcoloring.Usecode“SUGARGEEKTEN”toget10%offyourorder!Then,putonapairofglovesandapplysomeshorteningtoyourhands.Usingyourhands,workthefoodcoloringintothefondant.Kneadthefondantandpullitliketaffyuntilitissmoothandthecolorisevenlydistributed. Iftherearestillroughspotsorthefondantistearing,youcanwarmitupinthemicrowavefor30-40secondstomakeithotandpullliketaffy.Then,withshorteningonyourhands,youcancontinuetokneadandpullitwithoutitbreaking.Sprinklealittlebitofpowderedsugarontoyourfondant,andthenrollyourfondantoutsothatit’sthin(about1/16thofaninch). Thethinneryourfondant,thesharperyourcornerswillbe!Next,placethefondantoveryourcakecube.Smoothoutthetop,andthenworkyourwaydownbypressingthefondantupagainstthecake.Onceyou’rehappywithhowyourfondantlooks,trimtheexcessfondantwhileleavingabout¼inchoffondantaroundthebaseofthecake.Then,flipthefondant-coveredcakeupsidedown.Foldtheexcessfondantoverthebottom.Repeatthisprocessasneededuntilallofyourcakecubesarecoveredwithfondant.DecoratingtheMiniCakesStartbymakingthefondantbows.Addalittlebitofvegetableshorteningtoyourwhitefondant.Then,sprinkleyourbowmoldwithsomepowderedsugar.Pressthefondantintothemoldsothatit’sflushtothesurface.Next,flipthemoldoverandthenpeeloffthemoldtorevealthebow-shapedfondant.Nowyouwillrolloutmorewhitefondanttocreateyourribbons.Rolloutthefondantsothatit’sthinandabout1/16thofaninch.Then,cutoutlongpiecesoffondantthatareabout¼inchwide. Iliketousethistooltoquicklycutstripsoffondant.Funfact:thistoolisalsousedtomakecroissants!Or,ifyoudon’thaveit,youcouldusearulerandanx-actoknifetocutoutribbonfondant.Nowwearegoingtowrapourcakecubestomakethemlooklikepresents!Startbylayingastripoffondantdownonthetablehorizontally.Then,layeranotherstripoffondantontopgoingtheotherway(vertically)sothatitresemblesaplussign.Placethefondant-coveredminicakeontopofthefondantribbonsatthecenterwheretheribbonsmeetwiththeunfinishedbottomfacingupwards.Applyasmallamountofwaterontothestripsofribbonfondant,andthencarefullywrapthefondantuparoundthecakesothatitappearstolooklikearibbon-wrappedbox.Finally,applyasmallamountofwaterontothebottomofthefondantbow.Placeitontothetopofthecakewherethetwoseamsofribbonfondantmeet. Repeatthesestepsasneededtodecorateallofyourminicakes.Optional:Next,asanaddeddecoration,youwilladdsomeflashdustor edibleglitter totheminicakeusingabrush.Thisistotallyoptional,butitwillgiveyourdecoratedcakesaradiantsparkledetail!FAQWhatkindofsquaremoldsareyouusing?Iuseda2”squaremoldtocreatetheseminicakes. Whatisthedifferencebetweenpetitfoursandminicakes?Petitfoursareusuallybite-sized,andminicakesareonecakeserving.Anotherdifferencebetweenpetitfoursandminicakesisthatpetitfourisabroaderconceptthanjustcake,sopetitfourcouldbesweetorsavoryfrenchappetizers. Howaretheseminicakesdifferentfromlunchboxcakes?Lunchboxcakesaresmallerversionsofregularcakes,andareoftendecoratedwithroyalicingandservedinbento-sizedboxes.Unlikelunchboxcakes,minicakesareoneservingsizeofcakeandareoftendecoratedwithfondant. WhatelsecouldIusebesidesthisbuttercream?Ifyouwantmorefrostingideasforthischocolatecakebesidesmyeasybuttercreamfrosting,youcouldoptforafrostingthatislesssweetlikemyErminefrostingrecipe.Bigfanofchocolate?Youcouldalsodoubleuponthechocolateflavorandprepareyourminicakesusingmyeasychocolatebuttercreamfrosting! Forabrighter,morevibrantflavoredfrosting,youcouldalsoaddinraspberryfillingorcherryfillingtothisbuttercreamrecipe.Or,skipoutonbuttercreamentirelyandgoforaganacheinstead!Forthischocolatecakerecipe,Iwouldrecommendpairingitwitheithermyeasychocolateganacherecipeormyeasywhitechocolateganacherecipe.HowdoIknowwhenthecakebatterisdonemixing?Thecakebatterwillappearshinyandglossywhenitisdonemixingandtherearen’tanyingredientsleftonthesidesofthebowl. Whyfreezethecakeafterbaking?Freezingthecakeforaboutanhourafterit’scooleddownwillmakethecakeeasiertocut.Whydoesmybuttercreamfrostingtastelikebutter?Ifyourbuttercreamtasteslikebutteryoudidnotwhipthefrostinglongenough.Ifyou’veaddedinallofyouringredients,youwillneedtowhipyourbuttercreamonhighspeedfor8-10minutes.Onceeverythingiswhippedtogetherlongenough,yourbuttercreamwillappearwhiteandshouldtastelikemeltedicecream.DoIneedtousecoffeetomakethischocolatecake?No.Ifyoudousecoffee,itwillenhancethechocolateflavor.Butaddingcoffeetoyourcakebatterisentirelyoptional.Youcouldalsosubstitutehotcoffeewithhotwater(oroneofmyfavoritethingstosubstitutehotcoffeeforchocolatecakeiswithaheated,darkbeerlikeGuinness).Whatsizeisaminicake?Aminicakeisasquarecutofcakethat’sabout2inchesbig.Typically,minicakesrangefrom2inchesto4inchesinsize.ExpertTipsPracticeMiseenPlace(everythinginitsplace).Measureoutyouringredientsaheadoftimeandhavethemreadybeforeyoustartmixingtoreducethechancesofaccidentallyleavingsomethingout.Bringyourbutter,milk,andeggstoroomtemperature.Roomtemperatureingredientswillcreateanemulsionproperlybutifanyofyouringredientsarecoldthenthebatterwillnotmixtogetherproperlyandyou’llendupwithawetlayeratthebottomofthecake.Makeyourownpanrelease(cakegoop!)Thebestpanreleaseever!Anywhitefondantwillworktodecoratetheseminicakes,butIhighlyrecommendusingmymarshmallowfondantrecipe. Youcanusewhicheverfoodcoloringyouhave,butifyouwantarecommendationIwouldsuggesttheChefMastergelfoodcoloring.Usecode“SUGARGEEKTEN”toget10%offyourorder!MoreRecipesYou’llLoveEasychocolatecakeBestfondantrecipeEasyvanillacakeWhitecakerecipeEasybuttercreamfrostingEasychocolatebuttercreamfrostingDidYouMakeThisRecipe?Leavearatingandtellmehowitwent!TiffanyGiftBoxMiniCakeRecipeHowtomakeminicakesinspiredbyTiffany&Cogiftboxes!Moistanddecadentchocolatecakepairedwithlightandcreamybuttercreamfrosting,wrappedinTiffanyBlue®fondant,decoratedwithwhitefondantribbons,andtoppedwithacutematchingbow.Followmytutorialforhowtomakeeasycakesquareswithamold(nofrostingeachcakeindividually!)5from2votesPrintRateNeverMissACakePrepTime:10minsCookTime:15minsFreezingTime:2hrsTotalTime:2hrs25minsServes:322”squareminicakes(thesizecanvarydependingonthesizeofyourmolds)Calories:337kcalAuthor:ElizabethMarekIngredientsEasyChocolateCake▢10ouncesall-purposeflour▢14ouncesgranulatedsugar▢4ouncesnaturalcocoapowderlikeHERSHEYS▢11/2teaspoonsbakingpowder▢2teaspoonsbakingsoda▢1teaspoonsalt▢2largeeggs(roomtemperature)▢8ouncesbuttermilk(roomtemperature)▢8ounceshotcoffeeorhotwater(1cup)▢4ouncesvegetableoil▢2teaspoonsvanillaextractEasyButtercreamFrosting▢24ouncesunsaltedbutter(roomtemperature).Youcanusesaltedbutter,butitwillaffectthetasteandyouneedtoleaveoutadditionalsalt.▢24ouncespowderedsugarsiftedifnotfromabag▢2teaspoonsvanillaextract▢1/2teaspoonsalt▢6ouncespasteurizedeggwhites(roomtemperature)▢1TINYdroppurplefoodcoloringforwhiterfrosting(optional)Equipment▢StandMixer▢9"x13"sheetpan▢squaresiliconemold▢bowmoldInstructionsMakingtheChocolateCakePreheattheovento350ºFandpreparetwo9”x13’sheetpanswithparchmentpaperandcakegoop.Combinetheflour,sugar,cocoapowder,bakingpowder,bakingsoda,andsaltinthebowlofyourstandmixerwiththepaddleattachment.Mixeverythingonlowspeedforabout5seconds,orjustuntileverythingiscombined.Then,addintheroomtemperatureeggs,roomtemperaturebuttermilk,oil,andvanilla.Mixonmediumspeedfor2minutesandthenscrapethebowl.Turnthemixerdowntolowspeed,andthenaddinthehotcoffeeandmixitinuntilit’sjustcombined.Next,pourthecakebatterintothepreparedpansabouthalfwayfull.Bakethecakesat335ºFfor15minutes,oruntilitisfullybaked.Whileyourcakeisbaking,youcanpreparetheeasybuttercreamfrosting.EasyButtercreamFrostingInstructionsFirst,placetheeggwhitesandthepowderedsugarinastandmixerbowl.Attachthewhiskandcombinetheingredientsonlow.Whipthemonhighfor4-5minutes(untilshiny)todissolvethepowderedsugar.Then,addinthesaltandthevanillaextract.Next,addinyourroomtemperaturebutterpiece-by-piece,andwhipitwiththewhiskattachmenttocombine.Itwilllookcurdledatfirst.Thisisdefinitelynormal.Itwillalsolookprettyyellow.Keepwhipping.Ifyourbuttercreamcontinuestolookcurdled,removeabout2cupsofbuttercreamandmeltitinthemicrowavefor10-15secondsuntilitisjustbarelymelted.Then,pouritbackintothewhippingbuttercreamtobringitalltogether.Optional:Addin1dropofpurplefoodcoloringtomakethebuttercreamwhiter.Youcanuseanyfoodcoloringyouwant,butifyouwantmyrecommendation,IuseChefMastergelfoodcoloring.Usecode“SUGARGEEKTEN”toget10%offyourorder!Then,whipitonhighwiththewhiskattachmentfor8-10minutesuntilthebuttercreamiswhite,light,andshiny.Tastetestthebuttercream.Ifittasteslikesweeticecream,thenit'sready!Ultimately,thisstepisoptional.But,ifyouwantreallycreamyfrostingwithnobubbles,thenyoudon'twanttoskipthisfinalstep.Switchtoapaddleattachment,andthenmixthebuttercreamatlowspeedforupto15-20minutestomakethebuttercreamultrasmoothandremoveanyairbubbles.AssemblingtheChocolateCakeCubesOncethecakeshavefinishedbakingandarefullycooled,placeitinthefreezerforaboutanhoursothatitisverycoldbutcanstillbecut.Trimthedomeoffthecakesothatitislevel.Iusethecakepanasmyguide.Removethecakesfromthepan,andthencutthesheetcakeinhalf.Youwanttohave2evenpiecesofcakebecauseyouaregoingtolayerthemtogether.Dothesamethingtotheothercake.Then,spreadbuttercreamononehalfofthecake,andthenplacetheotherhalfofthecakeontop.Next,placethepreparedcakeinthefreezerforaboutanhour.Thesizeofyoursiliconemoldswilldeterminethesizeofthesquareyoucutfromthecake.Weareusing2”squaresiliconemolds,soIamcuttingmylayeredcakein1-½”cubes.Usingametalruler,Icutdownonedirectionofthecaketomake1-½”strips,andthentheotherdirectiontomakecubes.Then,placethecutcakecubesinthefreezerwhileyoupreparethemold.PreparingtheMiniCakeMoldsFirst,fillapipingbagwithbuttercreamfittedwithamediumplaintip.Pipebuttercreamintothecornersofthesquaremoldtoavoidpocketsofairtrappedinthecorners.Igavemymoldalittletaptobesure.Then,continuetopipearoundtheinsideofthesquaremold,leavingthecenterhollowtoplacethecake.Then,onceyourmoldsarecoatedwithbuttercreamandyourcakecubesarefullychilled,carefullyplaceacubeintothecenterofthemoldandpressdownuntilthebottomisflush.Repeatwiththeremainingcubes.Next,useaspatulatocleanofftheexcessbuttercreamthatmayhavepushedout.Thesiliconemoldissoftandcanbulgeoutasyoupushthecakedown.Gentlyreshapetheexteriorofthecubessothesidesarestraight.Placethemoldinthefreezerforapproximately30minutes(orovernightisokay,too).Whenyouremovethemoldfromthefreezer,trimoffthebottomsothatthecakewillsitevenlywhenyouflipitover.Gentlypeelthecakeoutofthemold.Youwillwanttoworkquicklysothatthebuttercreamdoesn’thaveachancetosoften.Placetheminicakesonasingleservingboardoraplatterandfinishdecoratingthemwithfondant.Seemyvideoforthefulltutorial.Storethemintherefrigeratortokeepthemcoolwhileyouworkwithyourfondant.CoveringtheMiniCakeswithFondantFirst,add1dropofneonbrightbluefoodcoloringtoyourwhitefondantand1dropofteal.ThisisthefoodcoloringcombinationI’vefoundthatisclosesttotheiconicTiffanyBlue®.Youcanuseanyfoodcoloringyouhave,butifyouwouldliketoknowwhatIusedfortheseminicakesIusedChefMastergelfoodcoloring.Usecode“SUGARGEEKTEN”toget10%offyourorder!Then,putonapairofglovesandapplysomeshorteningtoyourhands.Usingyourhands,workthefoodcoloringintothefondant.Kneadthefondantandpullitliketaffyuntilitissmoothandthecolorisevenlydistributed.Iftherearestillroughspotsorthefondantistearing,youcanwarmitupinthemicrowavefor30-40secondstomakeithotandpullliketaffy.Then,withshorteningonyourhands,youcancontinuetokneadandpullitwithoutitbreaking.Sprinklealittlebitofpowderedsugarontoyourfondant,andthenrollyourfondantoutsothatit’sthin(about1/16thofaninch).Thethinneryourfondant,thesharperyourcornerswillbe!Next,placethefondantoveryourcakecube.Smoothoutthetop,andthenworkyourwaydownbypressingthefondantupagainstthecake.Onceyou’rehappywithhowyourfondantlooks,trimtheexcessfondantwhileleavingabout¼inchoffondantaroundthebaseofthecake.Then,flipthefondant-coveredcakeupsidedown.Foldtheexcessfondantoverthebottom.Repeatthisprocessasneededuntilallofyourcakecubesarecoveredwithfondant.DecoratingtheMiniCakesStartbymakingthefondantbows.Addalittlebitofvegetableshorteningtoyourwhitefondant.Then,sprinkleyourbowmoldwithsomepowderedsugar.Pressthefondantintothemoldsothatit’sflushtothesurface.Next,flipthemoldoverandthenpeeloffthemoldtorevealthebow-shapedfondant.Nowyouwillrolloutmorewhitefondanttocreateyourribbons.Rolloutthefondantsothatit’sthinandabout1/16thofaninch.Then,cutoutlongpiecesoffondantthatareabout¼inchwide.Iliketousethistooltoquicklycutstripsoffondant.Funfact:thistoolisalsousedtomakecroissants!Or,ifyoudon’thaveit,youcouldusearulerandanx-actoknifetocutoutribbonfondant.Nowwearegoingtowrapourcakecubestomakethemlooklikepresents!Startbylayingastripoffondantdownonthetablehorizontally.Then,layeranotherstripoffondantontopgoingtheotherway(vertically)sothatitresemblesaplussign.Placethefondant-coveredminicakeontopofthefondantribbonsatthecenterwheretheribbonsmeetwiththeunfinishedbottomfacingupwards.Applyasmallamountofwaterontothestripsofribbonfondant,andthencarefullywrapthefondantuparoundthecakesothatitappearstolooklikearibbon-wrappedbox.Finally,applyasmallamountofwaterontothebottomofthefondantbow.Placeitontothetopofthecakewherethetwoseamsofribbonfondantmeet.Repeatthesestepsasneededtodecorateallofyourminicakes.Optional:Next,asanaddeddecoration,youwilladdsomeflashdustoredibleglittertotheminicakeusingabrush.Thisistotallyoptional,butitwillgiveyourdecoratedcakesaradiantsparkledetail!NotesImportantThingsToNoteBeforeYouStart:PracticeMiseenPlace(everythinginitsplace).Measureoutyouringredientsaheadoftimeandhavethemreadybeforeyoustartmixingtoreducethechancesofaccidentallyleavingsomethingout.Bringyourbutter,milk,andeggstoroomtemperature.Roomtemperatureingredientswillcreateanemulsionproperlybutifanyofyouringredientsarecoldthenthebatterwillnotmixtogetherproperlyandyou’llendupwithawetlayeratthebottomofthecake.Makeyourownpanrelease(cakegoop!)Thebestpanreleaseever!Anywhitefondantwillworktodecoratetheseminicakes,butIhighlyrecommendusingmymarshmallowfondantrecipe.Youcanusewhicheverfoodcoloringyouhave,butifyouwantarecommendationIwouldsuggesttheChefMastergelfoodcoloring.Usecode“SUGARGEEKTEN”toget10%offyourorder!NutritionCalories:337kcal(17%)|Carbohydrates:43g(14%)|Protein:3g(6%)|Fat:18g(28%)|SaturatedFat:11g(55%)|PolyunsaturatedFat:1g|MonounsaturatedFat:5g|TransFat:1g|Cholesterol:58mg(19%)|Sodium:204mg(9%)|Potassium:103mg(3%)|Fiber:2g(8%)|Sugar:34g(38%)|VitaminA:606IU(12%)|Calcium:29mg(3%)|Iron:1mg(6%)TriedthisRecipe?TagmeToday!Mention@SugarGeekShowortag#SugarGeek!LeaveaReplyCancelreplyYouremailaddresswillnotbepublished.Requiredfieldsaremarked*RecipeRatingRecipeRatingComment*Name*Email*ΔHi,I'mLiz!I'manartistandcakedecoratorfromPortland,Oregon.Cakesaremyobession,whichiswhyI'mdedicatedtocraftingtried-and-truerecipes,smallcaketutorials,aswellasadvancedonlinecakecourses!ReadmoreaboutmeLet’sConnectYouTubeFacebookInstagramPinterestSeasonalRecipesEasyChocolateCakeOreoCakeRecipeEasyButtercreamFrostingPopularRecipesBriocheBreadRecipeMoistVanillaCakeWithEasyButtercreamBeginnersSourdoughBreadRecipeStep-By-StepChocolateMacaronRecipeFreshStrawberryCakeWithStrawberryButtercreamRedVelvetCakeRecipe