In this tutorial I show you to how create beautiful tiny fondant covered caked the easiest way I know how. The cakes are then decorated with gold glistening edible lace and topped with a pretty peony gumpaste flower.

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CHOCOLATE CAKE RECIPE
1 cup butter
2 cups sugar
1 tsp vanilla extract
4 eggs
4 tablespoons sour cream
1/2 cup milk
2 + 1/2 cups of self raising flour
1/4 tsp baking soda
3/4 cup cocoa powder
pinch salt

BUTTERCREAM RECIPE
250 grams unsalted butter, softened at room temperature
500 grams icing sugar
2 teaspoons of milk, more depending on consistency of the frosting.

FOR THE LACE:
Veil Paste by Floral Art and Sugar Craft

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