
Mini Tiered Cakes
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Each cake serves 1.
Preheat oven 325°F. Lightly spray pan with vegetable pan spray.
Sift together flour and baking powder; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
Add flour mixture to butter mixture alternately with milk; beat well after each addition. Add vanilla and white chocolate; mix well.
In separate bowl, beat egg whites until stiff, but not dry; gently fold into batter. Pour into prepared pan.
Bake 15-18 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes. Turn out onto cooling rack; cool completely.

To decorate: Spatula ice cakes with white icing. Pipe Tip #16 white shells on cake edges. Add Tip #225 rose drop flowers with Tip #2 white centers and Tip #349 leaf green leaves.