February 2, 2011

Frosting A tiny Cake









Using the bench scraper was key in getting a really smooth icing surface. The last photo was from the next morning when I ate it for breakfast :) Probably my favorite tasting Icing. So buttery but not too sweet. 

ps. I added a raw sugar & lemon simple syrup to each layer before frosting to keep it moist.

12 comments:

  1. such a beautiful little creation! you have many talents.

    ReplyDelete
  2. This looks amazing! So cute :)

    ReplyDelete
  3. Thanks girls :) It was yummy!

    ReplyDelete
  4. This is absolutely beautiful! It reminds me of a mini pink birthday cake that Restaurant Eve in Alexandria, VA is known for. But I daresay theirs doesn't hold a (birthday) candle to yours!

    ReplyDelete
  5. My goodness this is uncontrollably ADORABLE!!!
    I love the shot showing the layers after you took a slice out. It is just too cute I tell ya. I like the fact that you also ate it for breakfast (^•^)
    Visiting you via Creature Comforts blog.
    xo, Merissa.

    ReplyDelete
  6. Totally adorable! What kind of pans did you bake the cake in/

    ReplyDelete
  7. this is the essence of cake perfection. thank you for sharing this incredible tutorial! i can't wait to try it out sometime.

    ReplyDelete
  8. Aaah. My friend just recently asked me to make her WEDDING cake... Never have I made one... I have no experience in cake decorating...but people like the treats I bake...This-is-perfect. And perfect timing. Thank you- tons.

    ReplyDelete
  9. Leslie I baked them in 6" round pans.
    Leslee, that's fun! You should practice a few times first. http://tinyurl.com/29rowqe this is a great tutorial!

    And thanks everyone :)

    ReplyDelete
  10. Wow this is very helpful. What cake recipe did you use? This would be great for my sister-in-laws birthday!
    Thanks.

    ReplyDelete