Mini Wedding Cakes Recipes

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MINI-WEDDING CAKES



Mini-Wedding Cakes image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 1 cake

Number Of Ingredients 20

2 1/2 cups sugar
16 ounces marzipan
20 ounces (5 sticks) unsalted butter, slightly softened
2 teaspoons vanilla extract
12 eggs
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
Confectioners' sugar for rolling fondant
Butter cream, recipe follows
2 pounds fondant
Red, blue and yellow food coloring
Royal icing, recipe follows
7 cups sugar
2 cups water
24 egg yolks
4 pounds (16 sticks) unsalted butter, softened
2 cups powdered sugar
3 to 4 tablespoons egg whites*

Steps:

  • Heat oven to 350 degrees F. Butter and flour an 9 by 2-inch round pan and a 9 by 9 by 2-inch square pan. Combine the sugar and marzipan in a food processor. Pulse until combined into fine crumbs. Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar-marzipan mixture and mix. Add the vanilla and mix. Add the eggs two at a time, mixing after each one. Sift the flour, baking powder, salt, and ginger together. Working in batches, add the dry ingredients to the marzipan mixture, mixing after each addition just until combined. Bake for 40 to 45 minutes, until a tester inserted into the center comes out dry and clean (a few crumbs are okay) and let cool in the pan.
  • Combine sugar and water and bring to a boil on a medium saucepan. Boil until a candy thermometer registers 240 degrees F. Whip egg yolks until light and fluffy and carefully pour the sugar water mixture into the yolks while the mixer is running at a moderate speed. Continue whipping until cooled. Add softened butter in small batches, stopping after each addition. Remove the 9-inch round cake from the pan, and cut a 5-inch and a 3-inch circle of cake from the 9-inch square pan. Cover them with butter cream and freeze. Dye fondant pastel pink, blue and yellow by kneading food coloring into it. Roll out on a powdered sugared surface and cut 1 circle out of each color to cover 1 layer of the cake, leaving 2 extra inches to hang over sides. Lay the fondant over the cake layers and with your hands, mold the fondant over the cake to fit. Trim the edge and tuck it slightly under the cake. On a large cake platter, stack the layers and run a long skewer down the center.
  • Whip together powdered sugar and 3 to 4 tablespoons of the egg whites so it's pipe-able but not too thin that it runs on the cake. Decorate cake with piped royal icing using a plain small tip, starting at the bottom layer. You can embellish with silver balls, gum paste flowers on top, etc.

MINI ROYAL FRUIT CAKES



Mini Royal Fruit Cakes image

Celebrate the Royal Wedding with these Mini Royal Fruit Cakes. They're inspired by Kate Middleton's selection of a fruit cake for her wedding, a British tradition.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 96

Number Of Ingredients 13

1 cup currants
1 cup golden raisins
1/2 cup dried cranberries
1/2 cup brandy
1 orange
1 lemon
1 cup butter, softened
1/4 cup molasses
1 cup packed brown sugar
4 eggs, lightly beaten
1 1/2 cups all-purpose flour
3 tablespoons brandy
4 containers Betty Crocker™ Rich & Creamy creamy white or vanilla frosting

Steps:

  • In large bowl place currants, golden raisins and dried cranberrries. Zest and juice orange; add to bowl. Zest and juice lemon zest; add to bowl. Pour in 1/2 cup brandy, mix well. Cover with plastic wrap and let stand overnight. Drain extra liquid off soaked fruit, if needed.
  • Heat oven to 325°F. Grease and flour a 13 x 9-inch cake pan. To make cake, beat butter, molasses and sugar in large bowl with electric mixer on medium speed, scraping bowl occassionally until blended. Gradually add the eggs and flour, alternating until both are incorporated. Stir in soaked fruit. Spread into pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and surface is deep golden brown. Let cool in pan, about 2 hours. Brush with remaining 3 tablespoons brandy. Remove from pan.
  • To decorate, cut cake into 12 rows by 8 rows. Place 24 squares, leaving space between each, on wire rack.
  • In medium microwave-safe bowl, place frosting from one container. Microwave on High in 30 second intervals, stirring until smooth and pourable. Quickly spoon about 1 tablespoon spoon frosting over each of 24 mini cakes, covering tops and letting frosting drip over sides. Reheat frosting as needed, if necessary. Repeat with remaining frosting and mini cakes. Let stand about 30 minutes or until frosting is set. Decorate with edible fresh flowers and mint, if desired. Store loosely covered.

Nutrition Facts : ServingSize 1 Serving

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