Luau Mini Cakes
These delicate looking Luau Mini Cakes are easier to make than you may think, especially with a little help from some silicone molds. Use any cake box mix flavor, crush some graham crackers, find some edible pearl sprinkles and order some molds to help with this elegant beach scene. (I found these cute pink and gold clam plates at the dollar store!)
Let’s begin!
Supplies needed:
Here are some of the supplies I used, find the links below for easy purchase or try your nearest craft store.
Mermaid tail silicone mold: Find it HERE
Clam shell silicone mold: Find it HERE
Small assorted seashell silicone mold: Find it HERE
Wilton edible pearl dust: Find it HERE
Wilton Edible Pearls: Find it HERE
Mini Bundt cake molds: Find it HERE
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Ingredients:
Cake mix of desired flavor (along with ingredients to make it)
White Chocolate
Food coloring, or chocolate candy melts in desired colors
Edible pearls and pearl dust (optional)
Graham crackers (crushed, about 4-5) for sand effect
Buttercream frosting (my recipe HERE) or store bought icing.
1 cup confectioner’s sugar, 1 tsp vanilla and 2 tbsp water (for a quick glaze)
Melt chocolate candy and fill molds, then jiggle to release bubbles. If using white, use desired food coloring to add color. Refrigerate for at least 15-20 minutes or more, than carefully unmold.
HINT: Mermaid tails are easier to unmold starting with the tail. If there is breakage, heat for 10 seconds in microwave and refrigerate for another 15 minutes.
For the small assorted seashells, I used white and also found that by adding a small portion of pink with the white, yielded a more realistic shell color.
As you can see, the assortment of shells on the left have the added pink coloring, and the right side is just white chocolate.
Bake mini Bundt cakes, using box cake directions.
Let cool in pan for 5-8 minutes, then unmold onto cooling rack and let cool completely.
This part is optional, but coating the cakes in a simple glaze will lock in the moisture and also give your graham cracker “sand crumbs” something to adhere to.
For a quick glaze, whisk together 1 cup confectioner’s sugar, 1 tsp vanilla and 2-4 tbsp water (depending on how thick you want it) Brush on cake evenly.
Next is the fun part, decorating!
Sprinkle crushed graham crackers on top and on sides of mini cake, then pipe some buttercream frosting in the middle and add some molded chocolate shapes.
For the clams with pearl, color a small portion of the buttercream frosting light pink and add a dollop of it in-between chocolate shells, then gently add an edible pearl.
A larger edible pearl would have been a better effect, but I always use what I have first. (Waste not!)
Enjoy!
💜Julie
Luau Mini Cakes
Ingredients
Instructions
- Melt chocolate candy and fill molds, then jiggle to release bubbles. If using white, use desired food coloring to add color. Refrigerate for at least 15-20 minutes or more, than carefully unmold.
- Bake mini Bundt cakes, using box cake directions.
- Let cool in pan for 5-8 minutes, then unmold onto cooling rack and let cool completely.
- Next, quick glaze the cake by whisking together 1 cup confectioner’s sugar, 1 tsp vanilla and 2-4 tbsp water (depending on how thick you want it) Brush on cake evenly.
- Start decorating. Sprinkle crushed graham crackers on top and on sides of mini cake, then pipe some buttercream frosting in the middle and add some molded chocolate shapes.
