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Recipe Summary test

Yield:
3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake at 350° for 12 minutes or until golden. Remove from pans; cool on wire racks.

  • 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.

  • 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.

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