Wilton Pastel Petit Fours Mini Cakes

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by Wilton Design Team

Wilton Pastel Petit Fours Mini Cakes

Bake a tiny cake for each of your wedding guests!

Project Details

  • Level:beginner
  • Time:2 hours

Project Instructions

  • 1
    Project time does not include the time to neither bake nor cool the cakes. Depending on how many guests you are making cakes for, the amount of supplies you need may need to be adjusted.
  • 2
    Bake and cool 1-1/2 inch high cake in sheet pan. Cut individual circles using largest cut-out. Position cakes on cooling grid over waxed paper. Heat canned icing in microwave at Defrost setting for 20-30 seconds; stir. Tint a portion of icing Rose. Place cooled cakes on cooling grid. Pour icing in center of cake, spreading to edges with a spatula so that icing covers sides. Let dry.
  • 3
    Fill decorating bag fitted with tip 3 with unheated decorator icing. Pipe tip 3 dots on cake sides. Fill decorating bag fitted with tip 103 with Rose or White icing. Pipe tip 103 Sweet Pea with tip 3 calyx on top of each cake. Fill decorating bag fitted with tip 352 with Green decorator icing. Pipe tip 352 leaves on cupcake top.
  • 4
    Flatten candy cups and position a cake on each. Position on stand or serving plate.

Project Details

  • Level:beginner
  • Time:2 hours

Project Supplies

  • Wilton Icing Colors 1 oz. Leaf Green 104103422
  • Wilton Icing Colors 1 oz. Rose 104103413
  • Wilton Ready-To-Use Decorator White Icing 4-1/2 lb. 104105016
  • Your Favorite Yellow Cake Recipe
  • Wilton Recipe Right Oblong Pan 13 inch x 9 inch x 2 inch 104105986
  • Wilton 10 inch x 16 inch Cooling Grid 104106022
  • Wilton Decorating Tip No. 3 104103110
  • Wilton Decorating Tip No. 103 104103093
  • Wilton Decorating Tip No. 352 104103112
  • Wilton Cut-Outs Dual-side Fondant Cutters Rounds 104793687
  • Wilton Disposable Decorating Bags 12 inch 104105894
  • Wilton Standard Coupler 104103101
  • Wilton Angled Spatula 9 inch 104106122
  • 23-Count Cupcake Stand
  • 1-1/4 inch Candy Cups
  • Wax Paper