Me to You Gift Cake, 254g

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Sending our cakes through the post is a surefire way to show a friend or loved one that they’re in your thoughts. After all, receiving a slice of cake is like a love language of its own. CookieYes sets this cookie to record the default button state of the corresponding category and the status of CCPA. It works only in coordination with the primary cookie. The size of your silicone molds will determine the size of the square you cut from the cake. We are using 2” square silicone molds, so I am cutting my layered cake in 1-½” cubes. Using a metal ruler, I cut down one direction of the cake to make 1-½” strips, and then the other direction to make cubes.

Place the fondant-covered mini cake on top of the fondant ribbons at the center where the ribbons meet with the unfinished bottom facing upwards. If you do not want to use coffee, you can substitute a dark beer like Guinness (heated) or just use hot water. Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it's ready! These cute Birthday Present Mini Cakes are decorated with fruit roll-up pom-poms on top to look like mini gifts! The perfect layer cake for your next birthday party, or any fun celebration. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix everything on low speed for about 5 seconds, or just until everything is combined.The success of the bakerdays Letterbox cake has been very exciting. While the traditional reason for sending Letterbox cakes via post is to show someone you care on their birthday or other special occasion (much like you would acard) many of our customers have used them in fun and inventive ways: Any white fondant will work to decorate these mini cakes, but I highly recommend using my marshmallow fondant recipe. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Once the cakes have finished baking and are fully cooled, place it in the freezer for about an hour so that it is very cold but can still be cut. The great thing about these personalised birthday cakes is the surprise. As it doesn't require a signature, your postman can simply slip it through the letterbox with the rest of your mail. What a fantastic surprise for your recipient, as they will have no idea you have sent them a special personalised cake by post! They're also perfect for finding a lower cake price! Get your birthday cakes by post next day Sprinkle a little bit of powdered sugar onto your fondant, and then roll your fondant out so that it’s thin (about 1/16th of an inch). The thinner your fondant, the sharper your corners will be! Buttermilk: The buttermilk not only adds moisture to the cake, but it’s also acidic which breaks down the gluten in the all-purpose flour. Buttermilk is what gives this cake its tender and moist crumb!Once you’re happy with how your fondant looks, trim the excess fondant while leaving about ¼ inch of fondant around the base of the cake. This is set by Hotjar to identify a new user’s first session. It stores a true/false value, indicating whether this was the first time Hotjar saw this user. It is used by Recording filters to identify new user sessions. Turn the mixer down to low speed, and then add in the hot coffee and mix it in until it’s just combined. Now we are going to wrap our cake cubes to make them look like presents! Start by laying a strip of fondant down on the table horizontally. Then, layer another strip of fondant on top going the other way (vertically) so that it resembles a plus sign. White Fondant: You can use any kind of white fondant you have, but I would recommend you use my marshmallow fondant recipe.

Next, place the fondant over your cake cube. Smooth out the top, and then work your way down by pressing the fondant up against the cake. Using your hands, work the food coloring into the fondant. Knead the fondant and pull it like taffy until it is smooth and the color is evenly distributed. If there are still rough spots or the fondant is tearing, you can warm it up in the microwave for 30-40 seconds to make it hot and pull like taffy. Then, with shortening on your hands, you can continue to knead and pull it without it breaking. Hot coffee (or hot water): The chocolate cake used to make this mini cake recipe calls for hot coffee. Hot coffee intensifies the flavor of the chocolate, and it doesn’t make the cake taste like coffee at all.A mini cake is a square cut of cake that’s about 2 inches big. Typically, mini cakes range from 2 inches to 4 inches in size. Expert Tips YouTube sets this cookie to register a unique ID to store data on what videos from YouTube the user has seen.

Do the same thing to the other cake. Then, spread buttercream on one half of the cake, and then place the other half of the cake on top. Remove the cakes from the pan, and then cut the sheet cake in half. You want to have 2 even pieces of cake because you are going to layer them together. If you share my love of color, whimsy, and fun cakes, don’t miss SugarHero favorites like my Spring in Bloom Cake, Rainbow Cake (with rainbow frosting!), and Striped Buttercream Balloon Cake. Decorating Cakes with Fruit Roll-Ups Start by making the fondant bows. Add a little bit of vegetable shortening to your white fondant. Then, sprinkle your bow mold with some powdered sugar. Place the mini cakes on a single serving board or a platter and finish decorating them with fondant. See my video for the full tutorial. Store them in the refrigerator to keep them cool while you work with your fondant.These mini birthday present cakes are the perfect example of a “SugarHero” dessert—playful, a bit unusual, colorful, and most importantly, fun. These sweet little cakes make me want to jump through the screen and simultaneously hug them and eat them, which is maybe the truest statement of purpose I’ve ever written.