Tiny Cream Cakes Recipe
Ingredients for Tiny Cream Cakes Recipe
- ¼ cup, or 2 ounces, of butter
- ½ cup of sifted flour
- ½ cup of boiling water
- 1 egg and 1 extra yolk
Instructions
- 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.
- Turn into a bowl, break in the whole egg and beat it in thoroughly, then beat in the yolk.
- With a teaspoon shape the mixture, on a buttered tin, into rounds about an inch and a quarter across.
- Bake about fifteen minutes, with strongest heat at the bottom.
- 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).
- Frosting made of syrup and confectioner's sugar may replace the fondant.
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