I am just fascinated with any dessert that is individual
and beautiful and these are just magical.
Individual desserts just seem more special,
and with the layers of pink and white - these
just made me smile while I was making them.
Fortunately, I had all the ingredients at home to
make the Classic White Cake
from Cake by Courtney.
She is local here in Utah, but she posts so
many of her wonderful recipes online.
I made my cakes in 4 - 6 inch pans lined with
parchment paper, then cut the layers in half,
and finally cut with a round biscuit cutter.
A full recipe made 6 mini cakes.
The only thing I changed with her recipe
was using almond flavoring for my frosting
rather than vanilla.
With four layers, they are so tall and wanted to
become Leaning Towers of Easter - so I
used bamboo skewers to hold them upright.
The ears were rolled out of fondant, and I used
a bunny cookie cutter to cut the ears. A little
light corn syrup and a sprinkle of lustre dust
finished the ears off.
They were as yummy as they look. I
doubt any will last until Easter Sunday,
but it is always fun to spread holidays out a little.
