Marion’s Miniature Strawberry, Chocolate, Lemon and Coconut Vintage Cakes

Miniature vintage cakes 

supplies for cakes:

Chocolate, vanilla and strawberry sandwich cookies Pink, white, and yellow melting chocolate (link) Dark or milk chocolate melting chocolate Small plastic spoons Small paintbrushes *Fondarific fondant in flavors: strawberry, lemon, chocolate *Satin Ice fondant  in red , green and white *lemon extract *coconut extract

* Baker’s shredded coconut *Wilton white cake glitter * Super pearl luster dust *red “sixlets” candies Confectioner’s sugar *Crisco solid vegetable shortening-white Large shallow saucepan Large salad fork Four small Pyrex bowls Toothpicks Parchment paper 2 small cookie sheets Small rolling pin Several thin wooden Popsicle sticks eight inch  pastry bags with couplers Small   star pastry tips

Supplies for Packaging:

• Pink and white cardstock
• Thin sheets of acetate
• large, round, decorative paper punch with a scalloped edge
• Fine-tipped markers in black and assorted colors
• Pencil
• Doilies
• *Small square Lucite boxes or:
• *Marion’s Vintage Bakeshop miniature bakery box template
• Baker’s twine

Directions for creating “ Marion’s Miniature Vintage cakes”

1. *Using a large saucepan create a double boiler using  3-4 small Pyrex bowls
2. fill the water to 1/3 up the sides of the bowls, and place the bowls inside the water ( make sure not to get ANY water inside the bowls)
3. Place the colored chocolates inside the bowls so that the bowls are quite full in order to submerge the cookies.
4. Turn the heat to medium low and stir the chocolate using the plastic spoons until smooth. Turn the heat to low and keep it there.

To Make the coconut and lemon cakes,

Use the vanilla sandwich cookies. Remove the lids from two cookies and brush the cream centers of each cookie with either coconut or lemon extract.  Replace the lids using a small dab of melted white chocolate. now adhere the two cookies together using another dab of white chocolate; let set( you can chill them 5 minutes to speed up the process)

1. Completely dunk the cookies in their coordinating melted chocolate colors ( yellow for lemon and white for coconut). Using the salad fork, gently tap the fork on the sides of the bowl to remove excess chocolate ( You do not want to create a cookie sitting in a puddle of chocolate). Place on parchment-lined cookie sheet and let set a few minutes at room temp.  Using a wooden popsicle stick, make swirls ( Like old fashioned frosting) on the outsides of the cake, and chill 10 minutes to set. For the coconut cake, roll the sides only in shredded coconut mixed with a little luster dust and edible white glitter, and then set aside to chill.
2. For the lemon cake, make the lemon slices , set aside.
3. Using a small pastry bag fitted with a star tip, pipe small rosettes (6-8) of white chocolate around the edges of the cakes in the color you choose; I recommend white for both cakes. For the lemon cake, place a lemon slice on each rosette, and then brush with a little corn syrup to make them glisten. For the coconut cake, pipe small rosettes (6-8) around the outside edge of the cake and let set. Place a slightly larger rosette in the center and attach a red “sixlet” in the center.  let chill to set, 10 minutes. If you’d like you can now spread a thin coating of white chocolate around the rosettes on the top of the cake and sprinkle with additional coconut mixture. Package as suggested. use “
4. *Marion’s Vintage Bakeshop miniature bakery box template
5. To make the Chocolate Cake:
6. Use two original white cream center and chocolate cookies or two chocolate/chocolate cookies. Do not take the tops off of these, just place a small dab of either dark or milk chocolate on the top of one cookie and adhere the other cookie to the top.  Chill to set.
7. Let the chilled cookies to come to room temp. Completely dunk the cookie in the melted dark or milk chocolate, and using a large salad fork, gently tap the sides of the bowl to remove the excess chocolate ( you don’t want the cake sitting in a puddle of chocolate). Let set a few minutes and then using a wooden popsicle stick, make swirls on the outside ( Like old fashioned frosting).  Chill 10 minutes to set.
8. Using a small pastry bag, fill 1/3 with melted dark or milk chocolate ( I like to use milk for the dark and dark for the milk ) and pipe 6-8 rosettes around the edge of the cake.  Make a small chocolate curl or use a jimmie and place on top of the rosette. Chill to set. Package as suggested. use 
9. *Marion’s Vintage Bakeshop miniature bakery box template
10.  and wrap with Baker’s twine.

To make the strawberry cake:

1. Using melted pink chocolate, adhere two cookies together and chill to set. Let come to room temp before proceeding.
2.  Completely dunk the cookie in melted pink chocolate.( If the chocolate seems too thick, add a teaspoon or two of vegetable oil and stir until no steaks of the oil remain.)
3. Using a large salad fork, gently pick up the cookie and gently tap the fork on the sides of the bowl to remove the excess chocolate ( You don’t want the cake sitting in a puddle of chocolate). 
4.  Place on a parchment-lined cookie sheet and leave to set a few minutes.  Using a wooden popsicle stick, make swirls in the frosting ( like old fashioned frosting). Chill to set.
5.  Fill a small pastry bag 1/3 of the way with white chocolate and pipe 6-8 rosettes around the edge of the cake, gently top each rosette with a sliced strawberry or use a whole strawberry in the middle of the cake only, and then using a small brush, paint a little corn syrup on the berry to make it glisten.
6.  Package as directed, using
7. *Marion’s Vintage Bakeshop miniature bakery box template
8. wrap in Baker’s twine.

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