Mini Desserts Trio

Mini Desserts Trio

YIELDS

18 mini desserts

INGREDIENTS

Cake

  • 1 1/4 cups C&H® Granulated Sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • 4 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting Starter

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup all-vegetable shortening
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • 1 (2 lb.) pkg. C&H® Confectioners Sugar

Strawberry Shortcake Shooters

  • 2 cups frosting starter
  • 1/2 cup strawberries, finely diced
  • 6 strawberries, for garnish

Toasted Almond Treats

  • 2 cups frosting starter
  • 1 teaspoon almond extract
  • 1/2 cup almonds, toasted and finely chopped
  • 6 almonds, for garnish
  • 1 teaspoon almond extract

Chocolate Eclairs

  • 2 cups frosting starter
  • 8 teaspoons cocoa powder
  • 8 chocolate wafers, crushed

INSTRUCTIONS

Cake

Preheat oven to 325°F. Grease a 17 1/4 x 11 1/2-inch sheet pan and dust with flour; set aside.

In large bowl, beat sugar, butter, cream cheese and extracts until fluffy. Beat in eggs, one at a time.

In a separate bowl, combine flour, baking powder and salt. Beat into sugar mixture until smooth. Spread batter onto prepared sheet pan. Cut through batter several times with knife to break large air bubbles.

Bake 25 minutes, or until toothpick inserted in center comes out clean. Allow cake to rest for 15 minutes.

Frosting Starter

In a large bowl, using an electric mixer, combine butter, cream cheese, shortening and salt. Beat on medium speed until smooth. Reduce speed; add vanilla and gradually add sugar while mixing. Add water; beat until smooth.

Yields 6 cups.

Strawberry Shortcakes

Cut out 18 (1 1/2 inch) pieces of pound cake.

Layer as follows:

Place 2 teaspoons of diced strawberries in mini dessert shooter, followed by frosting, followed by 1 piece of pound cake. Continue with 2 more layers, for a total of 3 layers. Top with a whole strawberry.

Toasted Almond Treats

Cut out 18 (1 1/2 inch) pieces of pound cake.

Combine almond extract with chopped almonds and frosting starter; mix well.

Layer as follows:

Place 1 piece of cake in mini dessert shooter, followed by 1 teaspoon of chopped almonds, then almond flavored frosting. Continue with 2 more layers, for a total of 3 layers. Top with a whole almond.

Chocolate Eclairs

Cut out 18 (1 1/2 inch) pieces of pound cake.

Combine cocoa with frosting starter; mix well.

Layer as follows:

Place 1 piece of pound cake in mini dessert shooter, followed by 1 teaspoon of cookie crumbs, followed by chocolate frosting. Continue with 2 more layers, for a total of 3 layers. Top with cookie crumbs.