• 3 large eggs at room temperature
• 5 tablespoons milk
• 1 cup flour
• 1/4 teaspoon salt
• 1 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon baking powder
Preheat oven to 375°F. Beat eggs until thick and fluffy. Gradually add sugar, beating well after each addition. Beat in milk and vanilla. Mix together flour, baking powder, and salt. Add to egg mixture and beat until smooth. Spread in a greased and floured 121/2-by-101/2-inch jellyroll pan. Bake for 12 to 15 minutes. When cool, cut into tiny squares or circles and decorate with pastel frosting.
• 1 stick butter, softened
• 1/2 to 3/4 cup powdered sugar
• 3/4 teaspoon strawberry extract
• Drops of milk or cream
• Food coloring
Mix butter and sugar together, and add extract and milk or cream to make a smooth spread. Divide among four small bowls, and add a drop of food coloring (blue, red, green, and yellow) to each bowl. Mix well, and pipe a rosette of frosting onto each tiny cake. Decorate with small edible flowers (apple blossoms, violets, or Johnny-jump-ups) if you wish.
For more recipes from Where the Wild Thyme Grows, click here.
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