Springtime Baskets Mini Cakes

These bouquets transition from spring soirees to summertime picnics. Use fondant handles and flowers to turn cupcakes baked in Dimensions Multi-Cavity Mini Flower Basket Pan into posy-filled baskets.

Ingredients:

• Rose Icing Color
• Kelly Green Icing Color
• Lemon Yellow Icing Color
• Ready-To-Use White Rolled Fondant (4 ounces for each treat)
• Gum-Tex™
• Buttercream icing
• Royal Icing
• Meringue Powder
• cornstarch

Makes:

Each mini cake serves 1.

Techniques Used:

• Wild Rose
• Leaves
• Basketweave

Tools:

• Dimensions® Multi-Cavity Mini Flower Basket
• Tip: 2
• Tip: 7
• Tip: 102
• Tip: 352
• Flower Former Set
• Flower Nail No. 7
• Cake Board
• Knife
• Waxed paper
• Ruler

Instructions:

step 1

In advance: Use tip 102 and royal icing to make 45-50 wild roses for each basket. Add tip 2 dot centers. Make extras to allow for breakage and let dry on medium flower formers. Also: Make fondant rope handle. Add 1/2 teaspoon Gum-Tex to 4 oz. white fondant. Roll fondant into two 1/4 x 12 in. long pieces. Lay pieces together side by side and press together to join at one end. Holding the joined end stationary, twist other end to form rope. Form a curved shape 3 x 3 1/4 in. wide and let dry on board dusted with cornstarch.

step 2

Bake and cool cakes. Trim off ribbon and bow from cakes. Cover bottom half of cake with tip 7 basketweave. Attach top of cake with icing. Lightly ice top half of cake. Attach handle to cake with icing. Attach flowers to cake with icing and add tip 352 leaves.