Mini Fudge Cakes

Delight guests at a wedding or shower with their own tiered "cake." For these fudge treats, which can be made with white or dark chocolate, cookie cutters form bite-size layers resembling those on a wedding cake. Pink sanding sugar serves as icing, and paper doilies enhance the dainty display.

  • Yield: Makes 14 cakes

Photography: Antonis Achilleos

Source: Martha Stewart Weddings, Winter 2004


  • Nonstick cooking spray
  • 2 cups granulated sugar
  • 1 teaspoon fine salt
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 1/2 cups mini marshmallows (8 ounces)
  • 1 teaspoon pure vanilla extract
  • 3 cups coarsely chopped dark or white chocolate (20 ounces)
  • 2 tablespoons sanding sugar


  1. Cut three 3-by-18-inch strips waxed paper; line 9-by-12-inch rimmed baking sheet, 1 strip along length and 2 along width. Allow strips to hang over sides. Coat with cooking spray; set aside. In medium saucepan, combine granulated sugar, salt, butter, cream, and marshmallows. Cook, stirring occasionally, over medium-low heat until most of the butter and the marshmallows are melted, 4 to 5 minutes. Bring to boil; stirring, 5 minutes. Remove from heat. Add vanilla and chocolate; stir until completely smooth. Pour immediately into prepared baking sheet; let cool, 3 to 4 hours.

  2. When fudge is firm enough to work with, use paper to lift fudge onto a cutting board. Using 1-, 1 1/4 -, and 1 1/2-inch round cutters, cut out 14 rounds of each size. Pour sanding sugar into a small, shallow bowl; dip top of each round in sugar. Stack rounds to form 3-layer cakes; let stand until fudge is completely solid, about 1 hour.


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