 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
1/2 cup butter or margarine, softened |
1 cup sugar |
2 large eggs |
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup milk |
1 teaspoon vanilla extract |
faux fondant |
buttercream frosting |
candied flowers and raspberries |
Directions:
1. Beat butter or margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon into lightly greased miniature muffin pans, filling three-fourths full.
3. Bake at 350° for 12 minutes or until golden. Remove from pans; cool on wire racks.
4. Insert a small fork into bottom of a cake, and dip in Faux Fondant, making sure to cover top and sides. Place upright on a wire rack until set. Repeat procedure with remaining cakes and fondant.
5. Spoon Buttercream Frosting into a heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Pipe a dollop of frosting onto each cake, and decorate with Candied Flowers and Raspberries.
|
|