Josephine's Tea Cakes the Editors of Publications International, Ltd.
Josephine's Tea Cakes
Makes 10 tea cakes
|1||package (18-1/4 ounces) yellow cake mix with pudding in the mix, plus ingredients to prepare mix|
|2||cups sifted powdered sugar, divided|
|1/2||cup (1 stick) butter, melted, divided|
|8||teaspoons milk, divided|
|Sugared Flowers and Fruits|
- Prepare and bake cake mix according to package directions in 10-inch square pan. Cool completely.
- Meanwhile, prepare Sugared Flowers and Fruits. Set wire rack on large baking sheet.
- Remove cake from pan and place on cutting board. Cut cake into 1-inch squares and place on wire rack.
- Combine 1 cup powdered sugar and 1/4 cup butter in medium bowl; stir until blended. Add 4 teaspoons milk; stir until smooth. Working quickly, drizzle glaze over half of cake squares, allowing it to drip down sides. Repeat with remaining powdered sugar, butter and milk; drizzle over remaining cake squares. Arrange Sugar Flowers and Fruits on cake squares before serving.
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