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Mini Wedding Cakes with Edible Flowers

Prep 10 min
Total 1 hr 30 min
Servings 2

These mini cakes are a beautiful transformation of the classic three-tiered wedding cake. Easy to decorate using fresh edible flowers and would be adorable at every place setting! MORE+ LESS-

By Sugar and Charm

December 26, 2014

Ingredients

box Betty Crocker™ Super Moist™ white cake mix (or any flavor)

egg whites

1 1/4

cup water

1/3

cup vegetable oil

container Betty Crocker™ fluffy white frosting

Edible fresh flowers to garnish

Steps

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1

Preheat the oven to 350°F. Bake the cake according to the directions on the box.
2

Grease the cake pan with oil, so they are easy to release.
3

Pour the cake batter into two of the molds. You will have to double this recipe to make four cakes.
4

Cook for 35-40 minutes until the middle is cooked.
5

Let the cakes cool for a few minutes before flipping upside down to release them.
6

Frost each layer and then decorate with edible flowers such as marigolds, carnations, lavender or roses.