Easy Icing Mini Bundt Cakes6 without a unit Average ~ 20 Min.

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Bake your favourite cake mix in to mini bundt tins. Coat the tins liberally withbutter, then dust with flour before filling ¾ full with your cake mix. This will stopyour cakes from sticking to the details in the shape of the tin. Allow to cool for 10minutes in the tin, then turn out and cool completely before decorating.Gently knead your white ready to roll icing and roll to about 3mm thick.Use mini blossom cutters to cut the icing into small flowers.Place each blossom in the palm of your clean hand, and gently press the centrewith a balling tool or the end of a paint brush to make the petals curl up. Forslightly larger blossoms, thin the petal with a balling tool or the end of a paintbrush, it helps to place your blossom on something soft like a stack of napkins.Place the blossom in the palm of your clean hand, and gently press the centre withthe end of your rolling pin to make the petals curl up. Repeat with yellow icing.Add a little water to the centre of bigger blossoms and place a smaller blossom inthe centre. Add a little water to the centre of the smaller blossom and fill with neonsugar. Leave to one side on some baking paper to set.Trim the top of your mini bundt cakes so that they’ll sit flat on your plate or cakestand. Squeeze a generous amount of Easy Icing around the edge of your bundtcakes and allow it to drip down the sides.Sprinkle with neon sugar, add mini wafer flowers and wafer daisies with your icingblossoms. We used yellow neon sugar on our pink bundt cakes, and pink neonsugar on our chocolate bundt cakes. Moisture will dissolve the mini wafer flowersand wafer daisies, so avoid placing your cakes in the fridge.

BundtsDr. Oetker Easy Icing PinkDr. Oetker Easy Icing ChocolateDr. Oetker Ready to Roll IcingInspirationsDr. Oetker Ready to Roll IcingWhiteDr. Oetker Edible Wafer DaisiesDr. Oetker Edible Mini WaferFlowersDr. Oetker Neon Sugar - pink andyellow

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