Diana's Desserts - www.dianasdesserts.com

Vanilla Egg Cakelets

Servings: Makes 9 Cakelets
A white chocolate icing provides the
perfect background for decorating these
egg-shaped cakelets. Once the icing has
set, use colorful sugars and icing pens to
create beautiful individual cakes for your

For the cakelets:
1 cup plus 2 Tbs. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter
3/4 cup plus 1 Tbs. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 cup strained apricot jam

For the icing:
20 Tbs. (2 1/2 sticks) unsalted butter,
1 lb. quality white chocolate, finely

Decorative sugars and icing pens

Have all the ingredients at room

Position a rack in the lower third of an
oven and preheat to 325ºF. Grease and
flour a 9-well egg cakelet pan.

To make the cakelets, over a sheet of
waxed paper, sift together the flour,
baking powder and salt. Set aside.

Using an electric mixer fitted with the
paddle attachment, beat the butter on
medium speed until soft and creamy,
about 30 seconds. Add the sugar and
continue beating, occasionally scraping
down the sides of the bowl, until the
mixture is light and fluffy, 4 to 5 minutes.
Add the eggs one at a time, beating well
after each addition and scraping down
the sides of the bowl until blended, 2 to
3 minutes. Stir in the vanilla. Reduce the
speed to low, add the flour mixture, and
gently fold together until just blended
and no lumps of flour remain.

Divide the batter among the wells of the
prepared pan and spread evenly. Bake
until a toothpick inserted into the center
of a cakelet comes out clean, 23 to 25
minutes. Transfer the pan to a wire rack
and let the cakelets cool in the pan for 5
minutes. Then turn them out onto the
rack and cool to room temperature,
about 1 hour.

In a small saucepan over medium heat,
warm the jam, stirring occasionally, until
melted, 2 to 3 minutes. Brush the
cakelets with the jam and cool for 15

To make the icing, in a large
stainless-steel bowl, combine the butter
and white chocolate. Set the bowl over
a small saucepan of simmering water but
not touching the water. Heat, stirring
constantly, until the mixture is smooth
and blended, 2 to 3 minutes. Set the
rack with the cakelets over a sheet of
waxed paper, then spoon about 1/4 cup
of the warm icing over each cakelet,
covering each one completely. (If
decorating with sugars, sprinkle them
over the cakelets before the icing sets.)
Cool the cakelets until the icing is nearly
set, 5 to 10 minutes.

Using a metal spatula, transfer the
cakelets to a serving plate and cool
completely. (If decorating with icing
pens, refrigerate the cakelets until the
icing is firm, about 1 hour, then
decorate.) Makes 9 cakelets.

Source: Adapted from Sweet Miniatures by Flo Braker
Date: July 21, 2002