Mad about Miniature Sugar Paste Cakes

Miniature Sugar Paste Cakes

When I took a break from macarons last month, the plan was to use the spare time to experiment with the inspiring royal icing and sugar paste decorating ideas from Peggy Porschen’s beautiful book, Romantic Cakes. But procrastination got the upperhand and the month went by without any form of sugar crafting. It was only early this week that I finally went to the store and bought some sugar crafting supplies.

              Miniature Sugar Paste Cakes

These miniature cakes are 3″ across and 2″ tall, made up of Victoria sponge sandwiched with raspberry jam and vanilla buttercream, covered with a thin layer of marzipan and another thin layer of white sugar paste.

The royal icing butterflies and sugar paste flowers were attached to the cakes with royal icing and the tiny royal icing green leaves piped on last.

Miniature Sugar Paste Cake

The butterflies were made 4 days ahead of time and the roses 2 days in advance since these had to dry before they could be used.

The wet and humid weather we’ve been having here this week did not help the drying process at all. I’ve found that sugar paste dries fine with air-conditioning, but once it’s brought back to a non air-conditioned environment, the paste starts to absorb moisture and turn slightly soft again. I’m beginning to think that the humid climate here is not suitable for sugar crafting unless one works and keeps the end product in an air-conditioned space. (Update: The sugar paste has finally dried after 3 days.)

Butterfly Closeup

While the cake, buttercream and marzipan tasted really good, I don’t think I’ll be making sugar paste cakes on a regular basis. It seems such an awful waste to chuck away all the pretty decorations, which had been so painstakingly made, just to get to the cake beneath.

29 Responses to “Mad about Miniature Sugar Paste Cakes”

  1. Jo Says:

    Karen
    very pretty cakes indeed
    i like the way u do the roses.. so cute n sweet..
    those sugar paste i tink unless its very thick or bulky.. it shld dry fine and not turn soft as easily as the thick ones.

    dun giv up yeah =)

  2. linda Says:

    Very cute!

  3. Bernice Says:

    They look sooooooooo sweeeeeeeeeet!!! I think they will be great for a girly high tea session. =)

    And yes, I have to agree with you that it’s such a waste to throw the decorations away. I heard that such sugar crafts/fondants taste pretty awful but have not personally tried them before.

  4. Karen Says:

    Thanks, Jo, Linda and Bernice!

    Jo: The paste is finally staying dry today. :D I think I’ll have to leave it to dry for 2 days next time.

    Bernice: Actually, the sugar paste doesn’t taste too bad - just really sweet.

  5. jolene Says:

    dear karen,

    Im really impressed with these butterfly cakes,they looked so lovey and yummy…but they looked so great that i doubt anyone will wanna take a bite.
    Im having my wedding next year and would consider serving your cakes and macarons to my guests…hope to see more of your creations.take care and god bless.

  6. Eileen Says:

    Very nice! In fact, too nice to be eaten.. kekekek :P

  7. Kym Says:

    You’re cakes are absolutely gorgeous! I am an amateur wedding cake decorator so I have spent a lot of time looking at wedding cake websites. Your cakes look as perfect as the professionals!

  8. Karen Says:

    Thanks, Jolene, Eileen & Kym!

  9. Alice Says:

    Hi Karen,

    so pretty. do you think the cakes can last for 3 days if we leave them in room temperature? (singapore)

    cheers,

  10. Karen Says:

    Alice: These cakes did survive for 3 days (from the day of covering with sugar paste) at room temp. I’m not sure how long they can be kept beyond that though since we ate these on the 3rd day.

  11. V Says:

    Hi, just wondering if you’re selling these yet? I’m looking for miniature cakes as wedding favours :p And yours looks spectacular! :P

  12. Karen Says:

    Hi V,

    Thank you very much for your enquiry! I’m not selling these at the moment because the wet weather in Nov/Dec makes the drying process very unpredictable. Thanks again!

  13. V Says:

    Karen, nope, not looking at Nov/ Dec.
    Rather for next year, prob in May 08! Kiasu hor… but just looking around for options :p

  14. Pinky Says:

    all i can say is WOW! those looks gorgeous!

  15. Christine Says:

    Beautiful cakes and the detail is amazing. Great pics!

  16. Genevie Says:

    OMG… they are so lovely and i am filled with awe!!! how i wish i have such talent and creativity!!!

    I am actually looking out for a special cake for my daughter’s 4yo birthday in May… will you be selling these lovely mini cakes?

    Would love to be intouch with you… Please PM me, thanks a mil!!

  17. My Sweet & Saucy Says:

    Wow…you are so talented! I love all of your creations!

  18. rhuei Says:

    OMG

  19. Sofia Says:

    Hi Karen! I was wondering if you could give me a hand! I want to make a few cupcakes this weekend and I am looking into decorating them something like this:

    http://www.flickr.com/photos/hello_naomi/1752384455/in/photostream/

    But I don’t know how to do them, if it is marzipan frosting or royal icing or what. I would really really appreciate if you could suggest something. Thank you very very much!

    Sofia

  20. Karen Says:

    Sofia: It looks like fondant. You can buy ready-made fondant (I’ve used Wilton previously) or make your own. I haven’t made my own before. You should be able to find a few recipes online.

  21. KAY Says:

    I need your help. I am currently making minature wedding cakes for my cousins wedding in November. I too have Peggy Porschens book and are using one of her receipes. I would like to know how you cover your cakes in sugar paste. I find the sponge is so delicate when you cover with sugar paste the cake can lean and it is difficult to get the side smooth.I notice you cover sponge with marzipan , does this make a difference to apply the sugar paste and which marzipan do you use?

  22. Karen Says:

    Kay: I did exactly what was stated in the book; cover the cake with buttercream, then with marzipan and then with sugar paste. You could refrigerate the cake after coating with buttercream. The cake will become firmer.

    I used ready made marzipan, but if you don’t have marzipan, you can cover the cake with 2 layers of sugar paste instead.

  23. Serena Wong Says:

    Hi,

    we are currently looking for a nice butterfly theme birthday cake. Found your site from google. Is it possible for us to make an order from you for a birthday cake, good for 18 people? We need the cake only on 5th November 2008.

    How much would it cost if its possible? If it is convenient, you can email back to me.

    Thanks much!

    Regards,
    Serena

  24. Kara Says:

    Wow. Just. Wow. These are beautiful.

  25. mazlinda Says:

    Cute & charming sugar paste cakes. Do you know how to make or how to purchase the pictures of cartoon figures that u can see on cakes or cupcakes. Sometimes, the bakery shop can even draw our picture on them

  26. Ira Says:

    Dear karen,

    It’s wonderful cake,especially the butterfly.I’m very like it
    Can you give me some suggest and more information about ‘how to make the butterfly’
    Is the butterfly must to cook a few second after we made?

    Thanks

  27. amanda - wedding favours Says:

    Oh, such lovely cakes, and ideal as wedding favours, beautifully designed and gets a thumbs up from 5 Star Wedding Directory.

  28. Wedding Favour Boxes Says:

    Incredible cakes! They look like the ultimate in favour cakes. You’re very talented! I feel like eating them off the page!

  29. DeNise Says:

    Hi Karen,

    I love yr work, and passion in making such beautiful cakes. Really admire the yr skills. Do you conduct classes? I am keen in bakery, but the fee for baking courses are just too much for me. Let me know if you feel like sharing yr tips/tricks.

    Denise

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