Ask Nancy  Do You Have a Question?   Submit Your Question  What
is the best way to do cut out mini cakes or petit fours? Is it
necessary to freeze the cake before frosting? I tried to make
them and there were lots or crumbs and the edges were not as
sharp as I would have liked? What can you do with leftover cake
scraps?  Kelley - from Sherwood, AR  We recommend starting with
a firm-textured cake, like pound cake. If you prefer using a
mix, we like to combine one yellow cake mix with one pound cake
mix for optimum flavor and texture. The firmer texture means
fewer crumbs as you cut. Then, use a deep metal cookie cutter
for cutting sharp edges on these mini cakes. A sharp, thin-
bladed knife also works well for cutting petit fours. Leftover
cake can be cut into chunks and used for trifle (a combination
of pudding, fruits or preserves and cake), crumble the cake and
use to layer with pudding in a dessert dish or use larger pieces
as the base for strawberry "shortcake".  Return to Cupcakes and
Mini Cakes questions