These mini wedding-cake-meets-cookie creations stole our hearts! Whether you serve it instead of a wedding cake or send them off as guest favours, they’re bound to be a sugary hit!
- 8 cups cake flour, sifted
- Extra flour to coat work surface
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups unsalted butter, room temperature
- 4 cups sugar
- 4 eggs
- 4 teaspoons vanilla essence
Directions: Making the cookie dough
- Sift the flour, baking powder and salt into a large mixing bowl, and set aside.
- Place the butter and sugar in a separate bowl, and beat together with electric mixer until pale and fluffy.
- Add the eggs and vanilla into the butter and sugar mixture, and beat again until combined.
- Gradually add the flour mixture, and beat on a low speed until dough is formed.
- Divide the dough into 4 pieces.
- Flatten each piece of dough into a disk and wrap it in cling wrap. Place in the refrigerator for at least 1 hour – or better yet, overnight.
Directions: Baking the cookies
- Preheat the oven to 325 degrees Fahrenheit, and be sure to position two racks in the upper and lower thirds of the oven.
- Take 1 disk of dough out of the fridge and let it stand at room temperature for about 10 minutes, until it’s just soft enough to roll.
- Roll the dough out on a lightly floured work surface, to a thickness of about ½ cm,
- Use round cookie cutters to cut out 24 x 9cm circles, 24 x 7.5 circles and 16 x 5cm circles.
- Transfer the dough circles onto baking trays lined with wax paper. For organisational purposes, try to keep the various circle sizes on the same sheet.
- Chill the trays in the freezer for about 15 minutes or until the circles are firm.
- Repeat steps 8 to 12 with the 3 remaining pieces of dough.
- Bake until the edges of your biscuits turn golden – approximately 15 to 18 minutes.
- Transfer the cookies onto wire racks and allow them to cool completely.
Directions: Constructing the mini wedding cakes
- Fill a round tipped icing bag with royal icing, and pipe an outline on top of each cookie – about 1\2cm from edge.
- Fill in the icing outline with a thin layer of icing, and smooth it out with a small spatula.
- Allow the icing to set for at least 6 hours, or overnight if possible.
- Make an extra cup of royal icing to assemble the “wedding cakes”.
- Stack 3 large cookies on top of each other, sticking them together with dabs of icing.
- Stack 3 medium cookies on top of each other, sticking them together with dabs of icing.
- Stack 2 small cookies on top of each other, sticking them together with dabs of icing.
- Finally, put the whole thing together with icing – small stack on top of medium stack on top of large stack.
- Decorate with a small icing flower on the tippy-top.
- Repeat steps 20 to 24 with remaining cookies and icing.
- Allow to set for at least an hour before packaging.
Adapted from Martha Stewart.
Original images and their credits available on Pinterest