Press a piece of plastic wrap directly on top, and refrigerate for at least 4 hours, until completely cold. I got everything ready the day before and my frosting was really stable and today I’m assembling the layers and I took out the frosting from the fridge and my frosting just started to soften up and melt I followed the recipe to the T but I just don’t know what I did wrong maybe it’s the humidity the weather is really hot and humidity is unbearable please help! Learn how your comment data is processed. When should the cake be removed prior to serving? That makes me so happy! It will foam up and get thick and frothy. French pastry shop (bakery) making macarons and tarts from scratch in our kitchen. Snap a pic and hashtag it #SugarHero — We love to see your creations on Instagram, Facebook, and Twitter! thaaaaaaaaaaaaanks. “Single-serving” might be a little generous, since they’re about 6 inches across and absolutely covered with goodies on top, but you get the basic idea–petite mini cakes, each perfect for two lovebirds or one glutton. You can enjoy these cream tarts right away, but I find that for the best taste and texture, I like them after they’ve been refrigerated for several hours. However you can totally use a sugar cookie recipe you know you like and do the same idea with it! Try all of our quick baking substitutes when your pantry is looking a little too bare. what does that add to the recipe? Also known as cream biscuits or cream cakes, they're a beautiful and unique twist on traditional cakes. Thanks again! Trick question…because it doesn’t matter! I love that this idea has taken on so many unique forms. Fill these pre-baked tart shells with mousse, ganache or cream to create bite-sized chocolate treats. I tried this wonderfull recipe to making a letter cake for my husband’s and my birthdays! What would be the cooking time if you do a larger number as opposed to 6 small hearts. You can cut them into letters, numbers, or shapes, … The frosting firms up a bit, the cookies soften even more, and it’s like eating a beautiful, delicious, petite piece of cake. Unroll pastry into a 10-inch tart … They can be enjoyed up to 8 hours after assembly, but I wouldn’t recommend pushing it much past that—the edges will start to get a bit stale. I am thrilled to hear it worked out for you. how long can you keep this out? I used fresh strawberries and raspberries, fresh roses (you can wrap the stems in plastic wrap if you’re concerned about using fresh flowers), meringues, half macarons (because my cookies were smaller, using whole ones looked a little oversized), pink popcorn, and an assortment of pink and white sprinkles and Sixlets. Note that both the cookie dough and white chocolate frosting require some chilling time, so make sure you leave enough time to finish all the components. And as silly as this sounds I’m having a hard time finding a 6” heart cookie cutter…any suggestions where to look? These cookies are great for a day, I would just suggest keeping them in a fridge! The rule of thumb is 1/8 teaspoon per egg white. I am so thrilled to hear it worked out so well, thank you so much for you sharing, I always love knowing that others enjoyed it as well! If however you want to experiment and give it a try I would love to hear how it goes. thanks! 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