Tiny Cream Cakes Recipe

Ingredients for Tiny Cream Cakes

• ¼ cup, or 2 ounces, of butter
• ½ cup of sifted flour
• ½ cup of boiling water
• 1 egg and 1 extra yolk

Instructions

1. Set the butter and water over the fire and when boiling add the flour and stir and cook until the mixture separates from the sides of the saucepan.
2. Turn into a bowl, break in the whole egg and beat it in thoroughly, then beat in the yolk.
3. With a teaspoon shape the mixture, on a buttered tin, into rounds about an inch and a quarter across.
4. Bake about fifteen minutes, with strongest heat at the bottom.
5. When cold make an opening on one side and fill with English Cream; dip the top of each in melted fondant and sprinkle with tiny candies (hundreds and thousands).
6. Frosting made of syrup and confectioner's sugar may replace the fondant.