Floral Cakelets with Vanilla Glaze

Preheat an oven to 350°F (180°C). Butter and flour the wells of a Nordic Ware Flower Bouquet Cakelet pan.

Put the cake mix in the bowl of an electric mixer fitted with the whisk attachment. In a small bowl, using a handheld whisk, whisk together the eggs and water and add to the mixer bowl. Beat on medium speed until combined, about 30 seconds. Add the melted butter and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.

Fill each well about two-thirds full, using about 1/4 cup (2 fl. oz./60 ml) batter for each. Place the cakelet pan on a baking sheet and transfer to the oven. Bake until a toothpick inserted into the center of each cakelet comes out clean, about 20 minutes.

Meanwhile make the vanilla glaze. In a large bowl, combine the confectioners’ sugar, milk and vanilla. Whisk until smooth. Set aside.

Transfer the cakelet pan to a wire rack and let cool for 10 minutes, then carefully turn the cakelets out onto the rack. Let cool until the cakelets are just slightly warm, about 15 minutes. Place the wire rack on top of a baking sheet, then spoon 1 to 2 Tbs. of the glaze over the top of each cakelet, allowing the excess to drip down the sides. Let sit at room temperature until the glaze is firm, about 20 minutes.

Meanwhile, when the cakelet pan is completely cool, wash and dry it thoroughly, then repeat three times more to bake the remaining cakelets and glaze them. Makes 24 cakelets.

Williams Sonoma Test Kitchen