Mini Wedding Cake Favors - Birthday Cake Ideas

So often people are too full to eat You mini cakes can even be a take home gift for your guests. A rose cake, a Calla lily cake, and a hydrangea cake a bouquet of cakes! No problem, take inspiration from the colors in your bouquets and centerpieces and have the frosting decorated with the different types of flowers. Only doing one filling, Men can receive a mini cake of red velvet and the woman can fork into some decadent chocolate. Something that is becoming more common is to have a groom's cake as well as a wedding cake. Have two different types of cake made for your guests. They can be tiered to resemble a more traditional cake, placed on a dessert table, or perhaps on sterling or mirrored trays. With mini wedding cake in lieu of a larger, traditional one that is displayed throughout the wedding, you want to think about how best to showcase them until dessert time. If you really want a conversation starter, have a larger, but still small wedding cake made for each table. Every person at the table will be sure to happily comment on your innovation. A mini wedding cake is very literally a miniature version of your dream cake, it can be circular or square, tiered usually standing at about three inches tall. More and more brides are choosing to offer individual sized dessert but a personal replica of a wedding cake is a rare treat. Serving individual miniature wedding cakes to your guests will be surprising, impressive, and delightfully delicious.

Sieve the flour into a large mixing bowl and add the sugar and mixed spice. Cut up the butter and add to the bowl with a pinch of salt. Use your hands to rub it all together until you get a fine breadcrumb consistency. Toss in the dried fruit, then make a well in the centre of the mixture and crack in the egg. Add a splash of milk and use a fork to beat and mix in the egg. Once combined, use your clean hands to pat and bring the mixture together until you have a dough. It should be fairly short, so don't work it too much. Put a large heavy-bottomed non-stick frying pan on a medium heat. While it's heating up, dust a clean surface and a rolling pin with flour and roll the dough out until it's about 1cm thick. Use a 5cm pastry cutter to cut out as many rounds as you can.

Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. Serve dusted with icing sugar. If the idea of being able to bake sounds tempting but a little scary, this is the perfect cake for you. It's infinitely variable and incredibly easy to make. Release your inner goddess and have a go. Simply place all the ingredients in a bowl and beat until combined. You can mix with a wooden spoon, a hand-held electric mixer or by using the pulse action of a food processor. Using margarine, rather than butter, works really well for this cake and saves you the bother and time of having to soften the butter before you start. Don't be tempted to open the oven before 40 minutes - you'll regret it! Put the cake in an airtight container and it can be stored for up to 2 days.

Use pieces of gray fondant to create the shapes you want for the elephant's face; include a long trunk, ears and eyes. Use pink fondant to fill in the ears, and use white fondant to create the base for the eyes. Etch horizontal lines into the trunk for the wrinkles, and add nostrils at the end of the trunk. Frost the tops of your cupcakes with an icing of your choice, and then assemble your fondant pieces on top. If you want to make a big statement for a big animal, skip the individual cupcakes and instead focus on combining them to create a large elephant cupcake cake. Plan out your design using a blueprint. This blueprint can be based on a pre-existing elephant image, or can be one of your own creation. Draw a grid on top of your blueprint to map out how many cupcakes you will need, as well as how you will need to decorate each one. Once you know how many cupcakes the project will take, bake and cool your batches and assemble the cupcakes directly on the display table. Frost the resulting cake design; use your blueprint to determine which colors of icing need to go where.

Beat the butter with an electric mixer until creamy and light, then stir in the sugar and vanilla. Stir in eggs one by one, stirring well after adding each one. Stir in the grated lemon zest and juice of half a lemon. Mix the flour, baking powder, bicarb of soda and salt and stir alternately with the soured cream into the batter. Grease 15 muffin cups or line with paper cases. Preheat the oven to 180 C / Gas 4. This recipe yields 12 cupcakes plus an extra 2-3 cupcakes so that you are still left with a dozen after testing them yourself. Spoon the batter into the prepared tins and bake in the preheated oven for 25-30 minutes. Push a skewer into the centre of one of the cakes - if it comes out clean, the cupcakes are ready. Allow the cupcakes to cool in the tins for about 10 minutes and then remove to cool completely on a wire cake rack. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate. 5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. Cook at 325°F for 1 1/2 hours.

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