Create adorable single serving birthday cakes,
petit fours or miniature wedding cakes with
these wonderful and affordable mini cake pans.
Finished 3-tier cakes are approximately 3" x 3" 

Icing the Cakes  
Buttercream Icing  Cover mini cardboard circle or
square with desired color 6" foil. Place cake (largest
cake if doing a tiered cake) o n foil. If making a
tiered mini cake, ice two or three different size layers
together with buttercream icing  or pastry filling .
Place cake in freezer. When hardened, remove from
freezer and ice with a very thin layer of icing to seal
in the crumbs (stir a bit of water into the buttercream
icing to thin). Let set room temperature until icing
forms a crust (allow 30 minutes). Ice over first coat
with a softened icing. Another way to ice the mini
cakes is to cover cake with tip 2B  and then smooth
icing with a spatula. Note: An 8" spatula  with a metal
blade works well. Use tips #1  or  #0  for writing and
string work; tips #23s  and #13  or borders; tip #101
for roses and other flowers and cut a tiny "v" in the
point of a parchment bag to pipe tiny leaves. 

Petit Four Icing  Cover mini cardboard circle
or square with desired color 6" foil. Place cake 
(largest cake if doing a tiered cake) on foil. If
making a tiered cake, ice two or three different
size layers together with buttercream icing  or
pastry filling . Place tiered cake on a grid. Put
petit four icing  into a squeeze bottle  and,
starting at the top cake, squeeze icing onto cake,
letting petit four icing flow onto the remaining
layers and squeezing more icing wherever
necessary. When icing has set (allow several hours),
decorate, or while icing is still tacky, place sugar
lay-ons or other pre-made decorations on cake. 

 Rolled Fondant or Choco-Pan Icing
Cover mini cardboard circle or square with
desired color 6" foil. Place cake (largest cake
if doing a tiered cake) on foil. If making a
tiered cake, ice two or three different size
layers together with buttercream icing  or
pastry filling. Place in freezer. When
hardened, brush with piping gel. Spray a
hard surface with a cooking spray and sprinkle
powdered sugar over the spray. For a tiered
cake, roll 6 oz. rolled fondant or other rolled
icing  on a sprayed surface using the thinnest
Perfection Strips . Use a 6" round cutter  and
cut out the fondant. Center the fondant over
the tiered cake and fit onto the cake. Smooth
with your hands, then use a fondant smoother 
to achieve definition between layers. Decorate
with bead-maker, lace-maker , royal icing  or
any desired media and tools.