I am going to make these for a "high tea"birthday party that my 8 year old grand daughter and I am putting together for my Step Mother Euphemia (from Scotland) on April 12. I am doing the finger sandwiches, homemade savoury shortbread with hot pepper jelly, scones and berries, mini shortbread cups filled with lemon curd, tulles and now these. It will be ladies only with best china in the afternoon. Because everything is timing-I was wondering if you have suggestions regrading the making and decorating of these ahead of time, storing etc. The more I can do ahead, the better. Your pictures are great, and looked like these would be perfect for the occasion. I love the pink and white! Thank you! The party sounds delightful! To make these ahead of time, bake and fill the cakes, then cut into the petit four sizes. Freeze in single layers in an airtight container for up to 2 weeks. The day before the party you can make the fondant and ice the cakes, then store them covered overnight on the counter. DO NOT put them in the fridge, the fondant will get wet and gunky. Have a lovely tea, we'd love to see pictures. ~ MaryJane

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