Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon into lightly greased miniature muffin pans, filling 3/4 full.
Bake at 350º for 12 minutes or until golden. Remove from pans; cool on wire racks.
Insert a small fork into bottom of a cake, and dip in faux fondant, making sure to cover top and sides. Place upright on a wire rack until set.
Spoon buttercream frosting into a heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Pipe a dollop of frosting onto each cake, and decorate with candied flowers and raspberries.
Faux Fondant: 8 (2 oz) squares vanilla candy-coating
1/2 cup whipping cream
Assorted liquid food coloring
Microwave vanilla candy coating and whipping cream in a 1 quart dish at medium for 3 minutes and 30 seconds, stirring at least once. divide and tint with desired food colorings. If it begins to harden, warm in microwave.
2 tablespoons butter, softened
2 tablespoons milk
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Beat all ingredients at medium speed with an electric mixer until smooth.