Here's a new spin on eating more veggies! These cakelets were made in the Garden Patch Mold that I purchased from Williams Sonoma. I used a pound cake recipe from the back of the Swan's Down Cake Flour box that I tweaked a little.
- 1 cup sugar
- 1 stick butter (softened)
- 2 eggs
- 1 cup sifted Swan's Down Cake Flour
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla
- 1 carrot pureed in food processor
1/2 cup sugar
1/2 cup water
1/2 teaspoon vanilla
Green, red and yellow food coloring
Do not preheat oven. In a large bowl cream butter and sugar. Add eggs, one at a time. When well mixed, add flour and cream alternately, ending with the flour. Fold in carrot puree and vanilla. Pour into cakelete molds and bake at 300 degrees F for 30-40 minutes or until a cake tester comes out clean. Remove from molds and cool completely.
For the glaze, bring ingredients to a simmer, remove from heat and let cool slightly. Pour off a little into separate bowls and add food coloring to make the orange carrots with green tops, red radish with green tops, green peapods and light green cabbages. Add colored sugar to tops to decorate.