Steps to Prepare Chocolate Buttercream Wedding Cake

Mexican Wedding Cakes I

Once you've made your chocolate buttercream, add 2 tsp of americolor super black and make sure it's fully incorporated.

Recipe Summary Mexican Wedding Cakes I

Rich, delicate, pretty cookie for Holiday or party trays. Melts in your mouth. Easy to make, just a little labor intensive. The less you handle this dough, the more delicate the finished cookie.

Ingredients | Chocolate Buttercream Wedding Cake

¾ cup sifted confectioners' sugar

1 cup butter, softened

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 cup ground blanched almonds

2 ½ cups sifted all-purpose flour

Directions

Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.

Knead in flour by hand until completely mixed.

Chill dough for about an hour.

Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.

Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.

When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

Info | Chocolate Buttercream Wedding Cake

Servings: 30 Yield: 5 dozen

TAG : Mexican Wedding Cakes I

World Cuisine Recipes, Latin American, Mexican,

Images of Chocolate Buttercream Wedding Cake

Chocolate Buttercream Wedding Cake : Everyone at a wedding loves a a couple of years ago, i had the task of making white wedding cake cupcakes with wedding cupcake buttercream for one of the teachers at my.