fine granulated sugar – Brownie Mischief (2024)

Preheat the oven to 350ºF (177ºC). Spray a 6-serving silicone snowflake mini cake mold* with nonstick spray. Use a small pastry brush to brush the spray into all of the crevices. Tap out any excess spray. Place the mold on a baking sheet.

In a large bowl, whisk together the cake flour, baking powder and salt. Add the sugar and whisk to combine. Add the butter and beat, with an electric mixer on low speed, until the butter is evenly distributed and the mixture looks like crumbs with no large chunks.

In a medium bowl, whisk together the milk, egg whites, oil and vanilla. Slowly add the milk mixture to the flour mixture and continue beating on low until smooth, about 1-2 minutes.

Transfer the batter to the prepared pan, evenly distributing the batter and filling the cavities a little more than half full. Bake until the tops of the cakes are light golden and a toothpick inserted into the centers of the cakes comes out clean, about 18-22 minutes. Be careful not to over bake. Let the cakes cool in the pan for about 7 minutes then turn the cakes out onto a cooling rack to cool completely.

Brush one or two coats of vanilla icing on the tops and sides of the cakes. Decorate as desired. I used fine opal sanding sugar, candy snowflakes and candy pearls.

In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and 1 tablespoon of milk until smooth. Add additional milk as need to achieve your desired consistency.

Gently wash edible flowers. Pat dry with paper towels.

Press between parchment paper. Weigh down with a heavy book for at least 24 hours.

Beat egg whites with an electric mixer at medium speed until frothy.

Add cream of tartar and beat to soft peaks.

Continue beating and gradually add sugar and almond extract.

Turn mixer to high speed and beat to glossy, stiff peaks.

Preheat oven to 200ºF. Line two large baking sheets with parchment paper.

Transfer meringue to a piping bag fitted with a large star tip. *I used Ateco #864

Pipe two-inch circles about an inch apart onto prepared baking sheets.

Bake for one hour. Turn off oven and let meringues cool in oven.

In a microwave safe container, microwave white chocolate for 10 second intervals until melted or melt on the stovetop in a double boiler.

Transfer melted white chocolate to a squeeze bottle or a piping bag. Fill holes of meringue circles with white chocolate. Top each with a pressed flower.

Let chocolate set at room temperature. Do not refrigerate.

Preheat oven to 375ºF. Spray the wells of a ***donut pan with non-stick cooking spray.

In a medium bowl, whisk together cake flour, sugar, baking powder and salt.

In a small bowl, whisk buttermilk, egg, melted butter, and lemon zest together. Add to flour mixture and stir until combined.

Transfer batter to a piping bag or plastic zip bag. Snip off the tip of the bag and pipe batter into prepared donut pan, filling the wells 2/3 full.

Bake for 7-8 minutes or until toothpick inserted into donuts comes out clean. Let cool in pan for 5 minutes, then remove donuts to a rack to cool completely.

Prepare Honey Cream Cheese Icing while donuts are cooling.

Dip tops of donuts into icing and decorate as desired. Serve immediately.

In a medium bowl, beat cream cheese and butter with an electric mixer at medium speed until smooth.

Add vanilla extract and salt. Mix until combined.

Add powdered sugar and mix on low speed until moistened. Turn mixer up to medium speed and mix until combined.

Add honey and beat on medium speed until smooth. Add milk, a little at a time until desired consistency is reached. Beat until smooth.