• Cakes/ ½ cup of shortening ,1 cup of sugar, 3 eggs, 2 teaspoon. vanilla, ½ cup of hot water, 2 cups flour,½ teaspoon salt, 1 teaspoon. baking soda, ½ teaspoon baking powder. sugar cookie base/ 1 egg, 3 cups a.p. flour, 2 teaspoon baking powder, 1 cup sugar, ½ teaspoon salt , 1 teaspoon vanilla, 1 cup butter, add softened butter to the dry ingredients and mix to sandy texture add the egg and mix to form a dough. Wrap in plastic and put in the refrigerator for thirty minutes.
• 1 jar of lingonberry jam, white fondant, 1 recipe of swiss meringue, sugar cookie base
No nutrition information available
1. Preheat oven to 425 degrees. In a large bowl combine and mix all wet ingredients expect hot water. In a medium size bowl combine dry ingredients. Add ½ dry ingredients to wet ingredients and mix. Repeat with 2nd half of dry ingredients.Add hot water and mix. Spread on a parchment lined cookie sheet to ¼ inch thickness. cook cake until golden brown. When the cakes are cool cut into bite size cakes with a 1 inch cookie cutter.
2. To assemble, place a cake disc on a sugar cookie base. put jam on top of the cake and spread to the edges. top the cookie with buttercream frosting. Roll out fondant as thin as possible without breaking and drape over individual cookies. Press to seal the edges and decorate with a fondant flower or with powdered sugar.