Ok, sweet friends, I’m off! We’re off to get married! I will be back in about a month. We’re aiming for a cell phone-free, computer-less, and TV-free honeymoon. Technology has no business on a honeymoon. So, that said, I have a recipe or two pre-scheduled to post, but I won’t be around for any baking trouble-shooting. Just remember: softened butter doesn’t mean melted, baking powder must not be expired, and if you make substitutions for the entire ingredient list, your dessert will most certainly fail. Ok? I have a sweet giveaway coming up for y’all on March 1st, so stay tuned for that. If you re-pin the post, you will receive coupons for very cool free stuff. Back to this sweet little white cake for two! I’ve been dreaming up a mini wedding cake for two ever since we got engaged. The base of this miniature wedding cake is a 6" round cake pan. It’s the size of the top of a standard wedding cake. Here, it’s the bottom! The middle layer is a 10-oz ramekin, and the top layer is a regular 4-oz ramekin. I think it’s the most adorable thing I’ve ever made.
The buttercream has a splash of whiskey in it as a nod to the whiskey tasting we’ve got planned for our wedding guests. We even drove to Tennessee last time we were down South to get some of Popcorn Sutton’s genuine moonshine for the tasting!
Finally, on a personal note…could I get some good wishes and prayers from y’all? I’m seriously concerned I will do the ugly cry all the way down the aisle. You know the one: mouth gaping, mascara running, gasping for breath? Yeah, that might me be. If I could somehow be graced with those Scarlett O’Hara tears that gently flow one by one and are delicately caught with a handkerchief, I would be happy. See y’all back here in a month or so! Goodbye!
*If you don’t want to decorate the cake, scale the frosting recipe bake to only 1 stick of butter, 2 tablespoons of shortening, and 1 ½ cups powdered sugar. Scale the milk back to 2 teaspoons, and the whiskey just 1 teaspoon.
