7 eggs
1/2 cup shortening
3/4 cup white sugar
2 teaspoons vanilla extract
1 teaspoon water
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups cake flour
Preheat oven to 350 degrees F (175 degrees C.) Sift the flour, baking powder and salt into a saucepan and bring to a boil.
Stir egg, shortening, sugar and vanilla into the saucepan, and heat and stir until combined. Heat the bread crumbs and quarter cup of butter in a small skillet, place one layer on a medium baking sheet and set aside.
Sift the remaining flour, baking powder and salt into a dry and floured bowl. Set aside.
Preheat oven to 400 degrees F (200 degrees C). Sift together the remaining cake flour and remaining 2 cups yogurt mixture. mix into the bread crumbs and half cup; stir just to combine.
Divide batter evenly among 2 prepared mini baking pans. Bake in batches for 21 minutes, or until a wire rack or wooden pick inserted in the middle comes out clean. Let cool in pans for 10 minutes before removing from pans. Cool completely before decorating.