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Valentines Mini Cakes

Valentines Mini Cakes

By Yeners Way - February 1, 2017

3

Learn how to make mini cakes decorated with Valentines Day elements.

This tutorial will demonstrate how to make individual fondant coated cakes with a DIY mould, which are then decorated with 6 different valentines day decorations. Serdar’s main objective with this tutorial is to show you a technique of producing your own simple tool to help eliminate all the time consuming steps of masking and coating small sized fondant coated mini cakes.

Downloads
Lessons
Preparations
Comments 5
Reviews

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.

Valentines Mini Cakes Course Material

This PDF document contains a guide for how the mini cakes are coated with fondant, as well as each of the 6 decorations.

Mini Thank You Cards Template

This Word document contains a template to be able to print mini thank you cards.

Track

Duration

Introduction

2:25

Tools & Materials

5:50

Recipes & Ingredients

1:39

Making the Piston

4:53

Making the Cake Mixture

3:46

Portioning the Cake Mixture

2:48

Coating the Mini Cakes with Fondant

12:36

Making Royal Icing Birds

6:14

Making Double Hearts

9:17

Making Red Roses

6:06

Making Lips

2:38

Making the Chocolate Piped Elements

9:25

Gold Colouring

2:23

Decorating the Mini Cakes

7:03

Packaging the Mini Cakes & Adding a Thank You Card

4:27

Final Thoughts

4:35

Total Duration

1:27:20

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.

Tools & Materials

Set of Knives Shop Online

Craft Knife Shop Online

Pizza Cutter Shop Online

Preferably large, stable and sharp.

Rolling Pins Shop Online

Preferably with no scratches or dents.

Powder Shaker Shop Online

Starch

Preferably with small holes.

Water Spray Bottle

Needle or Pin

Serdar often uses a needle or a pin to remove air bubbles from underneath the fondant when coating a cake. They can also be used to pick up very small objects when decorating.

Perfection Strips Shop Online

3mm

Used to roll dough (fondant, pastillage etc.) to an even thickness.

Heart Shaped Cutters

5cm & 3cm

Round Nozzle Set Shop Online

3mm

Star Nozzle

3mm

Basic Stationary

Pencil, eraser, ruler, sharpener etc.

Whole Puncher

2mm

Set of Brushes Shop Online

Small & soft

Mini Cake Pump

Please watch tutorial

PVC Pipe Shop Online

60mm (inside) by 75mm long

Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.

Wooden Dowel

15cm long

Screw

Washer (40mm)

Clear PVC Sheet

75mm (width) x 30cm (length)

Can be shorter if thick.

Ribbon

Between 1cm to 1.5cm wide

Clear PVC Box

According to size of mini cake

Elastic Chord Ribbon

To tie around PVC box

Printed mini thank you cards

Provided in Downloads section

Cardboard cover for message

Cellophane Shop Online

Clear acrylic pusher

For rose petals

Small cardboard pieces

For underneath mini cakes

Gel Food Colours Shop Online

Red

Edible gold powder

Recipes & Ingredients

Icing Sugar Mixture Wikipedia

Icing sugar mixture, also known as confectioners' sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour. This icing sugar is great to use when making icing for kids' birthday cakes or dusting sweet treats.

Pure Alcohol

Fondant

White and red

Pastillage Recipe View Recipe

50g

A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]

Royal Icing Recipe (Fresh Egg White) View Recipe

250g - White, red, orange

Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]

Dark Chocolate Wikipedia

250g

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.

White Chocolate Wikipedia

250g

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.

5 Comments

Adele 3 months ago
Wonderful, thank you for sharing your skills and knowledge once again. Beautiful work, and beautifully presented.
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671127 3 months ago
Genius Mr. Yener!!!!
How badly I wanted to make these mini cakes, but I didn’t know how.
Thank You! Thank You! You are the best!
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Christine Zuercher 3 months ago
Another great video from Chef Yener whose vidoes always give me some new technique to apply. Thank you for your clear, detailed instructions.
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TebogoApprelie 3 months ago
Thank you for the great tutorial.
I wanted to find out about the chocolate plunger, how would you store it once you are done using it, would I just have to keep it refrigerated to prevent it from melting?
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- Serdar Yener 3 months ago
  Yes of course, but it will get wet after you take it out from the fridge. To make it permanent use plaster of paris powder. Before you pour the mixture into the pipe, place a round cut cardboard on the base so the chalk does not touch the cake.
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