Tiny Wedding Cakes | Little Baby Wedding Cakes |

Happy Wedding Day !

I gave a wedding shower for a dear friends daughter. I have known this sweet girl since she was 5 years old….oh dear where did the time go? I can not believe she is old enough to be getting married seems like yesterday they were in the back yard playing in the dirt. Now she is getting married oh dear. She requested short bread cookies as her cake base. I was so pleased with the results, I think they came out darling! I just love little baby cakes!

I made a shortbread cookie dough, rolled out the dough, cut 2 round cookies for each layer of the cakes. Six cookies total for each cake. I used a plain white icing for in-between the layers, pink flower for the top of the cake. I got the little baby cake stands on line. Ended up making 25….little cakes!

Shortbread Cookie Dough

3 sticks of sweet butter room temperature

1 cup of 10x confectioners sugar

3 cups all purpose King Arthur Flour

1/2 teaspoon salt

1 teaspoon vanilla paste

1/4 granulated sugar

Preheat oven to 325

Cream butter, confectioners sugar, salt and vanilla together until light and fluffy. Once this is light and fluffy add your flour in 1/3s and mix until blended thoroughly. Wrap the dough in plastic wrap and place in the refrigerator for an hour. Flour work surface and roll out, cut into desired shape. Place on baking sheet with parchment paper. Place back in refrigerator for another 45 minutes, then bake for 20 minutes or until lightly golden color. Cool on a rack.

This recipe took two batches of dough to complete 25 cakes. I used a classic white canned icing….yuk I know but the yummy butter cream will never be white…white and I wanted them to be a white color….why because butter isn’t white. It is hot here as well and butter will melt and will not be stable, so I wanted beautiful, transportable items for shower….most do not eat them any ole way so I opted for the most beautiful product ~ I will say these cookies are the best…buttery, crunchy delisssh! If it is cooler weather you could use real buttercream and I have. Most people think they are yummy even with this icing? I am just super picky….honestly I am sorry, but it is the truth !

Group all your cookies together so, that they are the same size. Put your icing in a bag with a larger round tip. Place a small round circle of icing on the cake stand, then the 1st cookie layer….another small round disk of icing, then next cookie.

Keep doing this until all the cookie layers are added in correct order. Once all six cookies are added place another disk of icing and place your flower on top of your cake. Let dry before moving!

They turned out so cute! Place your dome on the top and put a bow to match your flower color.

I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.

Smiles….
Angie

Print Friendly

Profile cancel