How cute are these cakes? To make these, you will need a mini sandwich cake tin, not just a cupcake baking tray. The difference is that the mini sandwich cake tin has straight side, so the cakes come out looking very uniform. The one I have, from Lakeland, also has loose bottoms, so you can push them up to get the cakes out easily. These ingredients will make 12 mini cakes.
Sponge Ingredients:
175g soft brown sugar
175g baking margarine (Flora or Stork)
3 eggs (weighed to 175g)
140g self raising flour
35g cocoa powder
1 tablespoon milk
Frosting Ingredients:
250g icing sugar
80g soft butter
2 tablespoons milk
Few drops of red food colouring
To make the sponge cakes, first pre-heat the oven to 180 degrees/160 degrees fan and grease the can tin holes along the sides and bottom with some butter or margarine.
Whisk the margarine and sugar together until well blended. Then add the eggs, whisk again, and then add the flour, cocoa powder and milk and whisk again until all the flour has been fully incorporated. Spoon the mixture into the baking tin holes, up to three quarters of the way full and bake for 15 minutes.
Allow the cakes to cool for a few minutes in the tins and then ease them out and let them cool on a wire rack. They should come out easily if you have greased the tray carefully.
When they have cooled, cut them in half and cut the dome off the top of the cake to make it nice and straight. These are your little treats while you make the frosting 😊
To make the frosting, just mix all the ingredients together in a bowl and whisk thoroughly for around 4 minutes, to make a lovely light frosting. To make this pattern, I used a 2D Wilton Flower nozzle from Lakeland.
If you are making these cakes for a party, you can make them in advance and freeze them. Just make sure that you wrap them in foil, or put them in a plastic box.
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