I made a half recipe of my favorite light and fluffy white cake, and spread it into a thin layer on a parchment lined baking sheet. It baked up fast, and cooled fast, as it was so thin, and then I cut it in half, spread one side with luxurious vanilla French buttercream, topped it with the other half and froze the whole thing until it was firm. Then I cut it into little 1 inch by 1 1/4 inch rectangles and covered them with the white chocolate poured fondant. Then I piped a little rosebud and leaf on each one with some extra French buttercream.
They're so moist and creamy inside, and the not-too-sweet French buttercream is the perfect filling to offset the sweet fondant glaze. Now I just need some lace doilies and a china tea set... Pinkies out!