If they are not covered with rolled fondant plastic wrap would be fine but if they are covered just store them in cardboard cake boxes.

As long as the cake is moisten with sugar syrup, buttercream and covered in rolled fondant should not dry them out.

I am sure it will all work out. As long as you have it all planned
Louise

Yeah, I think I might just stick with BC then. I think the chocolate ganache would be really good, but BC is easy, simple, and quick.

Ok… so simple sugar wash, then BC, then freezer. Got it.

Now, how about storage? Will they be OK if I leave them out on the counter covered with plastic wrap?

Thanks for the tip on the black icing!! I was really worried about it, but I’m sure with your suggestion, it will all work out!

Thanks again!!!

-Tara

You could also use a BC as filling? it will work just as good.

1: yes
2: yes
3: yes, but I would also give then a thin coat of chocolate ganache or BC and then into the freezer.

To get reel black icing use Americolor and color the icing 2 days in advance. Do not at this stage try to obtain 100% black as the color will develop. When you are going to use it then give it more color if needed.

I will look forward to see pics:D

Thank you so much for your reply! Yes, I do have quite a bit of planning to do! And to be honest, I’m a little bit freaked out at the moment that it’s not all going to come together! My concern is that the wedding is on a Saturday afternoon and I still have my regular full-time job schedule to work around. I’m also doing all of this out of my 700 sq ft. apartment, so no “cold room” available here.
The bride wants to have marble cake, and she wasn’t sure about which filling she wanted. I think the chocolate ganache idea sounds great. And the mini cakes are actually going to be square, not round. This, I know, poses even more of a difficulty when covering with mmf. But I definitely plan on doing a trial run. I do plan to bake it as a large sheet cake and then cut them in to squares from there. I figured that would probably be the easiest way to go.

The decor is going to be really simple. It is a black and white theme. So I’ll use the white mmf, with a black ribbon around the bottom edge of each cake, and a black heart outline (piped out of royal icing) sticking out of the top of the cake. I’ll definitely pipe the hearts ahead of time so that I can just poke them in when I’m ready. I am concerned about getting the royal icing REALLY black though. But that might me a whole other issue
So as far as assembly… Would you suggest I do it in this order?:
1. Bake
2. Fill and cut in to squares
3. Brush on sugar syrup then freeze?
Then after they’re frozen, should I let them thaw before covering? Do I need to put anything else on the cakes before covering them in the mmf? If I start covering the cakes with the mmf 2 days in advance, what is the best way to store them? Will they dry out?

Sorry for all the questions!! You are such a big help! I can’t wait to send you a pic when it’s all done!!

If I was the one making 150 mini cakes I would bake a cake there can go in the freezer. Chocolate cakes often taste better by a trip in the freezer and I would use a dark chocolate ganache as a filling. Offcourse if you live in a very hot area chocolate ganache may not be the best choice? Also I would soak my cake with a nice sugar syrup to give the cakes moisture.

Are you planning to bake larger cakes and cut out smaller cakes? because that is a real time saver.

So I would make all the mini cakes in advance without the mmf. If you can store your cakes in a “cold” room I would make them over two days including the decoration of the cakes. What kind of deco will you be using?? Is it something that you can make in advance to save time?

Also another good thing is to try cover 1 mini cake so you can get a feeling on how much mmf each cake takes when covered. I would recomend only to roll out for 1 cake at a time because just because they are small they can take some time and the rest of the mmf will dry slightly and cause cracks. So if you know how much 1 cake takes you can then have small portions of mmf ready when you are about to cover the cakes.

I hope you can use some of it… and good luck with the project.

These mini cakes are absolutely adorable. I’ll be doing my first mini cakes for a wedding in June… 150 of them to be exact. I was just wondering if you reccomend that I put a small cake circle under each of the cakes? Or just put them straight on to the display stand? I plan on building the cake stand based on the tutorial you gave (totally awesome by the way). I’ll be covering them in mm fondant. Also, how far in advance do you think I can start putting them together without them drying out? Any reccomended timeline?

Thanks for your help!

-Tara