Mini Cakes for Hanukah
I do not use any specific pan – I find these cheap paper cups are best suited for these cakes. Once cooled, place them in a plastic bag and let them sit in the fridge for a couple of hours. Then just tear the paper off, cut of any dome and cut the cake in half horizontally.
- For the board, I usually prefer to use disposable firm coasters. Line them with a doily if you want or just leave the pretty ones as is. If you can’t find laminated ones which are very common, just cut a piece of transparent contact paper. That should do the trick.
Some times I just use left over foam pieces and make mini boards for my mini cakes.
- Place a spoon full of melted chocolate on the coaster or mini board, place the cake on it. And let it set in the fridge for a few minutes.
Once the chocolate firms up, your cake won’t move at all. Then place your filling, and crumb coat the cake briefly. Hold the board in your hand and up at eye level. The firm chocolate will hold it in place letting you twist and turn it while you spread your butter cream.
- Once crumb coated, place it back in the fridge. Then use a cling wrap and smooth the butter cream by cupping the mini cake in your hands.
- Now you can either go ahead and add your next coat of butter cream or roll fondant as I’m doing here.
- Once you have your fondant on – go ahead and decorate your mini cakes.
- I’m adding a strip of black ribbon for the border with black fondant.
Since I’m decorating them for Hanuka – am using a plastic mould of the Hanukia and the Sauvivon.
- This one below is made free hand – just rolled gum paste in my hand, made the candle with orange, painted the stand with luster dust and used yellow gumpaste for the flame.