Mini Star Cakes How-To
These 3 step mini star cakes are so simple to make and couldn't be cuter. Store bought pound cake and buttercream make them a great last minute treat to whip up for your July 4th shindig.
STEP 1: CUT OUT MINI CAKES
Remove the pound cake from the freezer and trim the rounded top off. Next, flip the cake over and slice it horizontally to create two even slabs of cake.
STEP 2: POUR CAKES IN ICING
Place the mini star cakes on a sheet tray fitted with a cooling rack. Heat a tub of store bought icing in the microwave for 10 seconds. Remove and stir. Continue to do this a few times until the icing is slightly warm and is the consistency of a glaze. Pour the icing over the mini stars, being sure to coat each cake thoroughly before continuing onto the next star.
If you run out of icing, remove the cooling rack and scrape up the icing off the tray. Reheat the icing if necessary before continuing on.
Let the cakes dry to the touch before continuing on to the next step. About one hour.
STEP 3: TOP WITH FONDANT STARS
On a surface dusted lightly with powdered sugar, roll our some red and blue fondant and use the star cutters to cut out various size stars. Then switch to a butterknife and trim a few of the smallest stars to be even smaller.
Next, apply the fondant to the tops of the mini cakes, using a touch of water to adhere if necessary. Layer the mini stars on top.
Slide a spatula underneath each cake to gently remove them from the rack and place each in a cupcake liner. Leave the liners open or use dabs of buttercream to adhere the liner to the star shaped cakes.