MINI-WEDDING CAKES
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
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
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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- Go With Buttercream. Buttercream is a classic for good reason! Just look at the two-tiered ridged cake at this micro wedding. It's perfect for any style couple thanks to the small pearl dealing and pair of blooms (here, a seasonal choice of hydrangea and dogwood) that can be adapted for any celebration.
- Keep It Simple. Sometimes, simple really is best. Such was the case at this Miami micro wedding: The couple opted to skip some traditions and keep others, such as cutting into this simple, one-tier vanilla rum cake decorated with bright blue blooms.
- Add Tonal Flowers. Flowers are an easy way to upgrade an otherwise plain cake. Follow this couple's lead by incorporating blooms from the ceremony for a double design win at the reception.
- Stand Tall. A small cake doesn't necessarily have to be a single-tier! For a new take on the trend, consider ordering a confection that's long, lean, and monochromatic as this couple did for their modern rooftop wedding in New York City.
- Serve Multiple Flavors. Another idea? Serve mini cakes in multiple flavors—that way, you never have to compromise with your partner and guests can choose a slice of their favorite or a few bites of each.
- Play Up a Theme. Sure, you can always top a cake with flowers or decorate it in your wedding's color palette, but how can you make it meaningful beyond the wedding day?
- Make a Macaron Tower. Here’s a plot twist: Make your small wedding cake your cake topper! These grooms placed their frosting-whipped confection atop a tower of chocolate, blackberry, orange blossom, and mint tea macarons.
- Serve Donuts. Can’t decide on dessert? Meet the ultimate compromise: a donut cake! Stack all tiers but the last with the glazed confections, finishing the donut tower off with a real piece of wedding cake.
- Create an Experience. Why have one cake when you can have multiple? This bride served mini wedding vanilla cakes to each guest to give them a personal experience.
- Go Monochromatic. This small wedding cake is stunning and chic in all of its simplicity. Orchids and cream roses cascade down pleated fondant, adding a stylish twist on traditional white.
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