Joyce shared some favorite recipes from her recently-published cookbook, and shared a few tips for creating four of her most popular recipes:
- Lemon Tassies
- Cucumber Sandwiches
- Cherry-Chocolate Mini Cakes
You’ll learn how Joyce creates the pastry for her delicious Lemon Tassies, and get her insider trick for frosting a mini-cake in seconds.
Insider’s Tricks: Mini Pastries
One trick Joyce demonstrates is the process for creating a mini pastry shell for a miniature pie, or in this case, for her famous Lemon Tassies. The trick is to turn a mini muffin pan upside-down, placing a square of pastry on the back side of the muffin tin. Gently pinch the pastry at each of four corners to form a bowl around the muffin form, then bake as usual. You’ll get a perfectly-shaped mini pie crust shell.
Joyce also talked briefly about her method for icing her Cherry-chocolate mini cakes. These feature a miniature chocolate cake, but because they are difficult to frost, Joyce shows a nifty trick that makes frosting the mini-cakes easy. Simply line a cookie sheet with chopped nuts and then pipe a strip of chocolate icing from a decorator’s bag directly onto the nuts. Next, pick up your mini cake (you can use a cupcake with the wrapper removed), and roll it along the icing strip. the icing and nuts will both cling to the cake, giving you a perfecty-frosted cake round. Now simply add a maraschino cherry on top, and pipe a little more decorative frosting around the edge.