Strawberry-Rose Baby Cakes
Serves: 2 dozen cakes
 
Ingredients
  • Easy Sponge Cake (recipe follows)
  • 1 dry quart strawberries, washed, hulled, and thinly sliced
  • Rose Tea–Infused Mousse (recipe follows)
  • Vanilla-Rose Crème (recipe follows)
  • Garnish: fresh strawberries
Instructions
  1. Line 2 (12-cup) mini cheesecake pans with parchment strips. Cut 24 (2-inch) rounds from sponge cake. Carefully cut each in half horizontally.
  2. Place a cake-round half in the bottom of each cheesecake well. Line sides of each well with sliced strawberries. Pipe approximately 1 tablespoon mousse into well. Top with remaining cake-round halves. Spread approximately 1 teaspoon Vanilla-Rose Crème on each cake-round half.
  3. Refrigerate for 4 hours.
  4. Carefully remove cakes from pan by pushing up each with a pencil or pen. Remove bottom disk, and pull away parchment strips. Pipe a small dollop of Vanilla-Rose Crème onto top of each cake.
  5. Garnish with fresh strawberries, if desired. Serve immediately, or store covered in the refrigerator for up to 1 day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-rose-baby-cakes-recipe/