Cherry Mini-Cakes - white cake

Method

• Heat oven to 350, or 325 for dark or non-stick pans.
• Grease bottoms only in miniture cupcake pan.
• In large bowl or mixer, beat all mini-cakes ingredients on low for 30 seconds.
• Beat on meduim speed 2 minutes, scraping bowl occasionaly.
• Divide batter evenly in pan-about half full.
• If using only 1 0r two small pans, refridgerate batter while baking other ckes, wash pan before refilling and baking next batch.
• Bake 9-13 minutes or until toothpick comes out clean.
• Cool 5 minutes.
• Remove from pan, and cool completly -about 30 minutes.
• Place cooling rack on cookie sheet or waxed paper to catch glaze drips.
• In a 3 quart sace pan, mix all ingredients in glaze except for the hot water.
• Heat over low heat until sugar is dissolved.
• Remove from heat.
• Stir in hot water.
• If nessasary, stir up to 1 teaspoon more water so glaze will just coat cakes.
• Turn each cake so top side is down on cooling rack.
• Pour about 1 tablespoon glaze over each cake, letting glaze coat sides.
• Let stand until glaze is set.
• Top mini cakes with decoration and store loosely.
• Enjoy!