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Easter mini cakes
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| Artist: |
_ |
| Categories: |
Cakes, Desserts, Easter, Pastry |
| Yield: |
6 |
| Rating: |
no rating. |
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Ingredients:
| 1
| pack | 10.75 oz. frozen pound cake | | | Thawed | | 2
| cup | Powdered sugar | | 3
| | -4 tbs. milk | | | Food coloring | | 3
| oz | Jelly beans, bubble gum | | | Lemon lime, pina colada | | | Island punch and tangerine | | | Flavors. | | | Reynold Bakers choice Easter | | | Bake cups | | | Color plastic wrap. |
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Procedures:
| 1 | Trim dark crust from top and sides of cake. | | 2 | Cut cake in half horizontally. | | 3 | Using a 3 ?inch cookie cutter, cut 3 mini-cakes from each half of pound cake. | | 4 | Place cakes on a wire rack over a large bowl, stir powdered sugar and milk until smooth. | | 5 | Tint with food coloring and flavor with extract as desired. | | 6 | Spoon icing over mini-cakes allowing excess to drip into bowl. | | 7 | When icing bowl is empty, place rack of mini cakes over empty icing bowl. | | 8 | Spoon icing collected in first bowl over cakes to finish icing. | | 9 | Decorate mini cakes with gourmet jelly beans. | | 10 | Refrigerate until icing is set, about 20 minutes. | | 11 | Place mini-cakes in bake cups and wrap in plastic wrap. |
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