Four Inch Round Cakes
I cut out the bigger cakes first so I know how much space there is left for the mini cakes. Take the cake out of the freezer and using a 4 inch round cookie cutter cut out 6 circles as close to each other as possible.
Lift out the cake round and wrap individually in saran wrap. You need to place them back in the freezer individually to harden again before decorating. This is a very important step in cake decorating. Always start with a frozen cake. It helps hold the crumbs together and makes it easier to frost.
Mini Cakes
While the bigger cakes are hardening in the freezer get out a one inch circle cookie cutter and start cutting out as many little circles from the remaining cake sheet. Place those mini rounds on a tray and place in the freezer before decorating.
Cake Balls
With the remaining cake scraps put them all in a bowl and let sit at room temperature. We will come back to these at the end after cake decorating.
Let’s Decorate!
Again we start with the bigger cakes. Take out 3 circles at a time from the freezer. Using an off set spatula or butter knife scoop out about two tablespoons of icing and smear it over the cake. Repeat with the rest of the layers. I like leaving mine naked (as in no icing around the sides) and just decorate the top with some sprinkles and rosebuds and coco nibs.
Repeat this decorating process with the second 4 inch cake.
With the mini cakes I dollop a teaspoon of frosting on one of the disks and top it with a second one and place another dollop on top. I garnish the cakes with different flowers and round sprinkles.
For the cake balls I dump the remaining frosting in with the cake scraps and using my hands mix it all together until it has the texture of cookie dough. I take a mini round scooper and scoop out balls and roll them in some sprinkles and dried rose buds.
This is great for a party as it provides a variety of sweets on the table and everything is used. No waste! Let me know if you get to try it. I would love to see what you all come up with!
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