Mini Wedding Cakes

Mini Wedding Cakes

Mini Wedding Cakes


Makes about 10 large cookies


1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
White Glaze
Royal Icing
Assorted colored decors
Pastry bags and assorted decorating tips


  1. Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Mix flour, baking powder and salt in small bowl; set aside. Beat butter and sugars in large bowl until fluffy. Beat in eggs and vanilla. Add flour mixture. Beat until well blended. Spread batter evenly in prepared pan. Bake 15 to 20 minutes or until golden brown. Remove pan to wire rack; cool completely.
  2. Using 2-3/4-inch, 2-inch and 3/4-inch round cutters, cut same number of ciricles for each size. Prepare White Glaze. Spread some glaze on tops of large and medium circles. Place medium circles on large circles; place small circles on medium circles. Let stand until glaze is set.
  3. Place cookies on wire racks set over waxed paper. Spread glaze over cookies to cover. Decorate as desired with Royal Icing and decors. Let stand until icing is set.

White Glaze

Mix 4 cups powdered sugar, 6 tablespoons water and 3 tablespoons meringue powder at high speed of electric mixer for 6 to 7 minutes to make a medium-thick pourable glaze. (Meringue powder is a dried egg-white-based powder. It can be found in the cake decorating section of most craft stores.)

Royal Icing

Beat 1 room temperature egg white in small bowl with electric mixer at high speed until foamy. (Use only grade A clean, uncracked egg.) Gradually add 2 cups powdered sugar and 1/2 teaspoon almond extract. Beat at low speed until moistened. Increase mixer speed to high and beat until icing is stiff, adding up to 1/2 cup more powdered sugar if needed.

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