Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    0
  • Print
    0
  • Twitter
    0
  • Pinterest
    0
  • Facebook
    0
  • Email
    0
  • More
  • Email
    0

Mini Wedding Cakes with Edible Flowers

mini wedding cakes with edible flowers Dessert
Mini Wedding Cakes with Edible Flowers
  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 2
  • Pinterest
    0
  • Print
    0
  • Save
    0
  • Email
    0

These mini cakes are a beautiful transformation of the classic three-tiered wedding cake. Easy to decorate using fresh edible flowers and would be adorable at every place setting!. Recipe by Sugar and Charm. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix (or any flavour)
3 egg whites
1 1/4 cup water
1/3 cup vegetable oil
1 container Betty Crocker™ Whipped fluffy white frosting
Edible fresh flowers to garnish

Steps

Hide Images
  • 1
    Preheat the oven to 350°F. Bake the cake according to the directions on the box.
  • 2
    Grease the cake pan with oil, so they are easy to release.
  • 3
    Pour the cake batter into two of the molds. You will have to double this recipe to make four cakes.
  • 4
    Cook for 35-40 minutes until the middle is cooked.
  • 5
    Let the cakes cool for a few minutes before flipping upside down to release them.
  • 6
    Frost each layer and then decorate with edible flowers such as marigolds, carnations, lavender or roses.
 

Nutrition Information

No nutrition information available for this recipe

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment