In a mixer, combine cake mix, eggs, water and oil. Whip together for 2-3 minutes.
3.
On a parchment paper* or Silpat lined baking sheet, scoop out batter into round mounds. I used a small ice cream scoop that measured 1 2/3 inches in diameter. Use the back of a spoon to round out scoops of batter into perfect circles.
4.
*I've switched to using pre-cut parchment sheets that fit perfectly in a sheet pan... they are a dream. They are non-stick and you can just throw them away after you use them. I use them for everything - cookies, roasting vegetables, meatballs, etc. I'm stocking them in my store as one of my favorite "essentials" - 200 sheets for $12... which should be a year supply. No more washing the silpat.
5.
Bake for 8 minutes. Cool.
6.
For the icing, in your mixer with the paddle attachment, whip together butter and sugar (start with 3 cups of powdered sugar, then add more if necessary for thickness). Whip for 5 minutes until light and fluffy (the extra time makes all the difference!). Scoop into a pastry bag (you can buy here, 20 bags for $12) with the end cut with a 1/2 inch opening.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Jalen Clark
