Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and

You Could Choose Your Dream Vacation!

Hawaii, the Grand Canyon or an Alaskan Cruise! No purchase necessary. Ends May 31. See official rules.

Most Popular


Polka Dot Minicakes Recipe

Course: Dessert
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
 Polka Dot Minicakes

Photo by: Joseph De Leo

The elegant appearance of these minicakes belies their easy decoration. Cover little rounds of almond cake with a creamy white chocolate glaze, then apply several tiny dark chocolate polka dots on top before the glaze sets.

Yield: Makes 2 dozen 1½-inch minicakes


almond cake batter

  • 8 ounces (1 scant cup) almond paste, room temperature
  • ¼ cup (50 grams) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon lemon zest
  • 1/3 cup plus 1 tablespoon (36 grams) sifted cake flour

white chocolate glaze

  • 4 ounces (1 stick) unsalted butter, diced
  • 1 tablespoon vegetable shortening
  • 8 ounces white chocolate, finely chopped
  • 1 ounce semisweet chocolate, finely chopped


1. Adjust rack to lower third of oven and preheat oven to 350°  F. Grease and flour a 7-inch square baking pan. (Check the bottom measurement of your 8-inch square pans—most pans measure only 7 inches square on the bottom.)

2. Almond Cake Batter: In the large bowl of an electric mixer, beat the almond paste at low speed just to break it up, about 30 seconds. Add the sugar in a steady stream, and beat until incorporated. Add the eggs, one at a time, and continue beating until the mixture is light and fluffy. Add the zest. Using a rubber spatula, scrape the mixture from the sides into the center of the bowl when necessary. Lower speed, and blend in the flour until mixture is smooth and thoroughly combined. Spread evenly into pan.

3. Bake for 25 minutes or until center springs back when lightly touched. Remove pan to a wire rack until completely cool.

4. White Chocolate Glaze: Melt the butter, shortening, and white chocolate in a bowl that fits snugly over a pan of 120-degree-F water. Stir until the glaze is smooth and liquid.

5. Using a 1½-inch round cutter, cut out rounds from the cake in the baking pan. Transfer the cake cutouts to wire racks, spacing them 1 inch apart. Place racks over a jelly-roll pan to catch drips when glazing. Ladle about 2 tablespoons of the glaze over each pastry, masking it completely.

6. When no more glaze remains in the bowl, pour the glaze from the jelly-roll pan back into the bowl, and reheat over hot water. It’s useful to pour the glaze through a sieve before reheating, since some cake crumbs may have fallen into it during the masking.

7. After all the pastries have been coated, move each pastry gently from its base with a small metal spatula so that any drips are cut from its underside while the coating is liquid. This neat finish also keeps the pastries from sticking to the rack.

8. Melt the semisweet chocolate in a small bowl set over a pan of 120°F water. Half fill a small handmade paper cone with the dark chocolate glaze. Before the white chocolate glaze sets on the pastries, pipe several tiny polka dots on the minicakes with the darker chocolate glaze. Stir ¼ cup of the remaining white chocolate glaze into the melted chocolate. Replace bowl over hot water and stir until smooth and liquid.

9. When the glaze has set, carefully lift the pastries, one by one, with a small metal spatula, and transfer them to a foil-lined cardboard container, such as a cake box. Store, covered, in a cool room up to 1 day. When ready to serve, place the pastries in small paper cases, if you prefer.


Cranberry Almond Cake

Fold ½ cup fresh cranberries into the almond cake batter. After baking and cooling the cake, sprinkle with powdered sugar instead of the white chocolate glaze with polka dots.

© 2000 Flo Braker

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

160kcal (8%)
40mg (4%)
0mg (0%)
42mcg RAE (1%)
39mg (13%)
19mg (1%)
5g (25%)
11g (17%)
0mg (2%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

denny's restaurant member discount membership

Members save 15% all day, every day when dining at participating Denny’s restaurants.

Member Benefit Discount Dunkin Donuts Cream

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Outback membership benefit aarp festive steak dinner

Members save 15% on lunch and dinner every day at Outback Steakhouse.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.