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Honeymoons

These mini cakes can be served at big events and wedding receptions.

  • Yield: Makes 7 dozen 2 1/4-inch cakes

Source: Martha Stewart Weddings, Fall 2000

Ingredients

Directions

  1. Make Honey Cake, Simple Syrup, and Royal Icing. Cut shapes from cake with a 2 1/4-inch moon-shaped cutter; set on wire rack over baking pan. Prepare Pouring Fondant. Place cake on dipping fork, and hold over double boiler of melted fondant. Using large spoon, pour fondant over cake, working from end to end slowly to cover. Tap handle of fork on edge of double boiler to remove excess fondant. Carefully slide petit four onto wire rack using offset spatula held flush against the fork. Continue with remaining cakes. Allow fondant to harden, about 20 minutes. Use paring knife to trim excess fondant or drips from bottom edges of cakes. Decorate with royal icing, as desired.

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