Teacakes

These beautiful little cakes are in the new addition of Southern Lady and will be one dessert I will be making for different parties for Valentines!

Not only are they delicious, but they are beautiful and will make a gorgeous centerpiece for your dessert table.

1 cup butter, softened

2 cups sugar

4 large eggs

2 teas vanilla extract

3 cups flour

1 tablespoon baking powder

1/2 teas salt

1 cup whole milk ( I will probably use Evaporated milk using 1/2 cup milk to 1/2 cup water…Gives it a more rich taste)

1/2 cup sour cream

Cream Cheese Frosting

Preheat oven to 350. Spray a 13×9 ” baking pan with nonstick spray with flour

In large bowl, beat butter and sugar at medium speed with mixer until fluffy. Add eggs, one at a time,m beating well after each addition. Mix in vanilla.

In another bowl, combine flour, baking powder (notice this is a TABLESPOON, not teaspoon),  and salt.

Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat until well combined. Beat in sour cream. Spread batter evenly into prepared pan.

Bake for 35-40 min or until a toothpick comes out clean from center of cake. Cool in pan for 10 min over wire rack. Remove from pan and cool completely on a wire rack.

Trim 1/2 ” off each side of cake. Level cake by using a serrated knife to trim off rounded top. Cut cake into 3×2″ pieces. Spoon Cream Cheese frosting on top of each cake piece. Garnish with Sugared Fruit, Mint and Zest, if desired

Cream Cheese Frosting

1 (8 oz) softened cream cheese

2 cups powdered sugar

1/4 cup whole milk

In medium bowl, combine cream cheese and powdered sugar. Beat at medium speed with mixer until smooth. Beat in milk

Sugared Fruit

1 egg white

1 tables water

Fresh raspberries

Fresh blueberries

Fresh mint sprigs

Sugar

In a medium bowl, whisk together egg white and water. Using a small paintbrush, brush raspberries, mint leafs  and blueberries with egg white mixture. Sprinkle with sugar, shaking off excess. Place on baking sheet lined with parchment paper to dry. Use on top of each little cake square.