3 lg Eggs; at room temperature 1 c Sugar
5 tb Milk 1 ts Vanilla
1 c Flour 1 ts Baking powder
1/4 ts Salt
FROSTING
1 Stick butter; softened Drops of milk or cream
1/2 To 3/4 c. powdered sugar Food coloring
3/4 ts Strawberry extract
-OPTIONAL GARNISH-
Small edible flowers — apple blossoms or violets
Preheat oven to 375 F.
Beat eggs until thick and fluffy. Gradually add sugar, beating well
after each addition. Beat in milk and vanilla.
Mix together flour, baking powder and salt. Add to egg mixture and
beat until smooth. Spread in a greased and floured 12.5 x 10.5″
jellyroll pan. Bake for 12 to 15 minutes. When cool, cut into tiny
squares or circles, decorate with frosting and garnish with flowers,
if desired.
To make the frosting, mix butter and sugar together and add extract
and milk or cream to make a smooth spread. Divide among four small
bowls; add a drop of food coloring (blue, red, green and yellow) to
each bowl. Mix well, and pipe a rosette of frosting onto each tiny
cake.
From “Where the Wild Thyme Grows” article in “The Herb Companion.”
April/May 1993, Vol. 5, No. 4. Pg. 57.
Yields
1 batch