MINIATURE WEDDING CAKE RECIPES

Steps:

• Prepare pound cake mix according to directions and bake in a Large Sheet Pan lined with parchment paper at 350°F (180°C) for 20 minutes. Once cooled, cut out 24 rounds with the 1½", 2½" and 3" (4-, 6- and 7.5- cm) Biscuit Cutters (8 of each). Stack flat-side-up with the largest round on the bottom. Whisk together powdered sugar and milk in a Classic Batter Bowl and pour the glaze over each cake as shown. Decorate with colored sugar or sprinkles.

Steps:

• Preheat oven to 350 degrees F. Grease and line with parchment paper 2 13x9 baking pans.
• In a stand mixer, mix together butter and sugar until fluffy. Add the egg and vanilla and mix until combined.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a measuring cup, measure 1 cup of milk and set aside.
• Using the 3 by 2 process, add flour and milk alternatively into the butter mixture. End it with flour. Do a final scrape and mix until combined.
• Add the lemon zest and lemon juice. Mix with the spatula.
• Divide evenly onto the baking pans. Bake for 25-30 minutes until an inserted toothpick comes out clean. Cool before decorating.
• In a stand mixer bowl, beat the butter until creamy. Add the rest of the ingredients and mix until creamy.
• Add the heavy cream until it's the right consistency.