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RECIPE
11 INGREDIENTS10 STEPS9HR

Mini Wedding Cakes

4.0
2 Ratings

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Angie's Southern Kitchen

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Mini Wedding Cakes perfect for any bridal shower or anniversary!
9HR
Total Time

Angie's Southern Kitchen

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Ingredients

US / METRIC
Servings:
10
Serves 10
1 cup
Butter , softened
1 cup
Semi-Sweet Chocolate Chips , chopped
1 tsp
Instant Espresso Powder
1 tsp
2 cups
Bread Flour
1/3 cup
Dark Cocoa Powder
to taste
Chocolate Icing
to taste
Royal Icing

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Nutrition Per Serving

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CALORIES
567
FAT
28.3 g
PROTEIN
9.4 g
CARBS
73.6 g

Cooking Instructions

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Step 1
Melt one tablespoon of the butter, add the Semi-Sweet Chocolate Chips (6 ounce) and let melt. Let cool and set aside.
Step 2
Cream remaining Butter (1 cup) with Granulated Sugar (2 cup) until light and fluffy, add one Large Egg (6) at a time until each is incorporated.
Step 3
Add Instant Espresso Powder (1 teaspoon), Salt (1 teaspoon) and Vanilla Extract (4 teaspoon) to the butter mixture. Sift the Bread Flour (2 cup) and Dark Cocoa Powder (6 tablespoon) together and add to butter mixture. Add your melted chocolate once all combined.
Step 4
Preheat oven to 350 degrees F (180 degrees C).
Step 5
Place in prepared pan and bake for 20 minutes.
Step 6
Place in refrigerator over night this makes easier to cut.
Step 7
Remove the brownies from the pan and then cut with cookie cutters.
Step 8
Place a large dollop of the Chocolate Icing (to taste) on the cake stand. Add the largest round layer, then another dollop of chocolate icing. Add the middle layer, another dollop of icing, then add the top of the cake.
Step 9
Make tiny little dots all around the little cakes with Royal Icing (to taste).
Step 10
Serve and enjoy!

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Nutrition Per Serving
Calories
567
% Daily Value*
Fat
28.3 g
36%
Saturated Fat
16.3 g
82%
Trans Fat
0.0 g
--
Cholesterol
178.1 mg
59%
Carbohydrates
73.6 g
27%
Fiber
3.0 g
11%
Sugars
49.4 g
--
Protein
9.4 g
19%
Sodium
294.6 mg
13%
Vitamin D
--
--
Calcium
51.7 mg
4%
Iron
3.6 mg
20%
Potassium
203.4 mg
4%
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