Cakes:

1. Bring butter to room temperature. Cream butter and sugar in mixer until fluffy, 3-4 minutes.
2. Beat in eggs one at a time.
3. Separately, combine flour, baking soda and salt. Whisk and set aside.
4. In a small measuring cup whisk whipping cream, lemon and lemon zest and set aside.
5. With mixer on low speed, gradually alternate adding the flour mixture and cream/lemon mixture.
6. Once everything is mixed in, stir in vanilla.
7. Use olive oil cooking spray on the mini fluted pan and fill cavities 2/3 of the way.
8. Bake at 350 degrees 10-15 minutes until toothpick comes out clean.
9. Cool on a baker’s rack for 10 minutes. Once cool, lightly turn each cake to loosen. Invert pan and the cakes should easily lift out.
10. Cool completely before decorating.

Icing:

Whisk all ingredients until mixed well. Add a toothpick end of pink gel into the mix and whisk until colored throughout. Drizzle icing over the cakes and sprinkle with pastel nonpareils. I would recommend only icing the cakes you’ll be serving. Refrigerate any unused and iced cakes.