12 T (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1 1/2 tsp. Vanilla extract
1 1/2 cups Queen Guinevere Cake Flour
3/4 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1/3 cup Strawberry Jam (or your favorite)
Preheat oven to 350F-degrees. Spray the Tiered Cakelet Pan with a non-stick spray (one with flour in it)
Using a stand mixer with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 3 minutes. Gradually add the granulated sugar and beat 3 minutes more. Scrape down the sides, then, add the eggs, one at a time, beating well after each addition. Add the vanilla extract.
Sift the flour, baking powder, and salt. On low speed, add half the flour and all the milk, then, end with the other half of flour. Scrape down the sides once more. Divide the batter evenly among the prepared wells. Tap the pan on the countertop to release any air bubbles. Using a small spatula, spread some of the batter up the sides of the wells.
Cool in the pan about 10 minutes. Invert the pan onto a rack and life off the pan. Let the cakelets cool completely before glazing.
Poured Fondant Icing
5 oz. (1 cup) white melting chocolate pieces or white chocolate chips
1/4 cup Light Karo Syrup
1/4 cup hot water
4 cups confectioners' sugar
1 tsp. vanilla
Melt the white melting chocolate pieces in the microwave. In a bowl, sift the confectioners' sugar, then, add the Karo Syrup and hot water. Mix on low speed, being careful not to incorporate too much air into the fondant. Add the melted chocolate pieces and mix once more. Add the vanilla and if mixture is too thick, additional hot water. You should be able to pour the fondant over the cakelets.
Use an apple corer to remove some of the cake to allow for the filling. Save the plugs!
3/4 cup unsalted butter, at room temperature
2 cups of confectioners' sugar
1 tsp. vanilla
1/4 cup of leftover fondant icing.
Using a #7 tip, I piped little dots around the tiers. The shell border is done with tip #18 and finally, the top rosette was tip #6B.
I used a little rose colored stardust to brush over the cakes for some sparkle.