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Mini Angel Food Cakes

Though it's not often served at weddings, angel food cake never disappoints. Guests will be delighted by these individual versions of the heavenly confection; each one is glazed and then topped with a single sugared flower (an edible rose, viola, or primrose), making them elegant enough to present either in lieu of a classic wedding cake or as part of a dessert buffet. Cake stands dusted with pale pink sanding sugar give them the stature they deserve.

  • yield: Makes 1 dozen
Photography: Dana Gallagher




  • 1 1/4 cups cake flour, not self-rising
  • 1 1/2 cups sugar
  • Pinch of salt
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoon pure vanilla extract
  • Poured Fondant Glaze


  1. Step 1

    Preheat oven to 350 degrees, with rack in lower third. Sift flour, 1/2 cup sugar, and salt into a medium bowl; set aside.

  2. Step 2

    Beat egg whites on medium-low speed in the bowl of an electric mixer fitted with the whisk until foamy, about 2 minutes. Mix in cream of tartar and vanilla. Raise speed to medium-high; beat until medium- stiff peaks form. Reduce speed to medium-low; add remaining 1 cup sugar in a steady stream. Beat until stiff (but not dry) peaks form; transfer to a large bowl.

  3. Step 3

    Sift one-third flour mixture over egg-white mixture; gently fold in with a rubber spatula. Repeat to incorporate remaining flour mixture. Gently spoon batter into a large pastry bag without a tip. Pipe batter into 1-cup angel food cake molds so each is 2/3 full.

  4. Step 4

    Bake, rotating molds halfway through, until cakes are pale golden and tops spring back when lightly pressed, 15 minutes. Let cool in molds on wire racks 30 minutes.

  5. Step 5

    Invert molds, and sharply rap them on a towel-covered work surface; gently release cakes from molds. Spoon poured fondant glaze over top of each cake, letting it drip down sides.

Martha Stewart Weddings, Summer 2004



Reviews (4)

  • cptkirksmom 11 Jan, 2009

    I don't think they will last that long at my house they are usually gone the same day!!! But, you can freeze them.

  • uscwedding09 9 Nov, 2008

    Does anyone have any idea how far ahead these can be made? If stored in an air tight container, how long will they last? This looks like a great idea for my wedding but who wants to be up until the wee hours before the day you get married to bake 100 cakes?

  • nikkip 9 Jul, 2008

    I made these on the weekend and they were a HUGE hit! Though they didn't come out of the molds very easily, but tasted amazing. I served with whipped cream (with a little vanilla but no sugar) and fresh strawberries and blueberries. Yum!

  • McIntosh 29 Feb, 2008

    Looks good