These dainty little cakes are always a hit. They can sometimes be difficult to make but this recipe makes these easy to prepare and serve at your next tea party. You can decorate the tops with sprinkles, colored sugar, or candy flowers.1 (16-ounce) pound cake (keep refrigerated until ready to use)
9 cups powdered sugar
1/2 cup light corn syrup
1/2 to 3/4 cup water
1 teaspoon vanilla extract
Raspberry jam
1 container white frosting
Food coloring
Sprinkles, colored sugar crystals, nuts, candy flowers
Cut cake into 1/2" thick slices. If at any point this becomes difficult, place in freezer for a short time then continue slicing. You can slice into 1" slices if you prefer no layers. Then cut each slice into 1" strips, then again into 1" squares. Place the cake pieces on a wire rack set.
Mix frosting and 2 tablespoons raspberry jam (add more if desired). Refrigerate 20 minutes. Frost 1/2 of the 1" squares with frosting mixer avoiding the sides. Place unfrosted squares on top of frosted squares. Place in refrigerator for 20 mins.
In a large saucepan over medium heat, mix powdered sugar, corn syrup, 1/2 cup water, vanilla and almond extracts, until the mixture is smooth and creamy. About 5 minutes. Remove saucepan from heat and let cool for about 5 minutes. As the icing cools, it may begin to stiffen. If this occurs, stir in a spoonful of water to keep the icing smooth and flowing. Divide the icing equally between two or three small bowls. Add food coloring 1 drop at a time until you reach desired color.
Spoon icing over each cake covering completely, then add sprinkles, colored sugar, or a candy flower before the icing sets. Its best to work with 1 cake at a time to avoid the icing setting before adding decorations. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store in airtight container for up to three days.
Makes approximately 30 cakes.
Serve with Wild Strawberry, Arctic Raspberry, or Mango Mist tea from Teaporia
Olivia Vidal
© 2009
Teaporia by Tea Time with Liv
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