Cakes with Garden Mushroom Decoration
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- ½ cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ tsp Almond extract
- ½ cup caster sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
- To decorate
- powdered sugar
- 2 ¼ cups red Sugar paste
- 1 ⅛ cups white Marzipan
- 1 ⅛ cups green Sugar paste
- black, paste Food coloring
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the almond extract, sugar, oil and yoghurt and mix well.
4.
Stir in the dry ingredients and stir until just combined.
5.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
To decorate: dust a surface with icing sugar and roll out the red sugarpaste. Cut out 12 rounds, slightly larger than the diameter of the cakes. Reserve the trimmings.
7.
Brush 1 side of the sugarpaste rounds with a little water and place on top of the cakes, pressing and smoothing to remove any air bubbles.
8.
Roll out the marzipan and cut out small rounds and semi-circles. Reserve the trimmings.
9.
Brush the marzipan cutouts with a little water and attach to the cakes, as in the photo.
10.
Roll out the green sugarpaste and cut out leaves with a cutter, marking the veins with a sharp knife. Brush with a little water and attach on top of the cakes, curving them slightly.
11.
Knead a little black food colouring into the marzipan trimmings and roll into small 'berries'. Roll the red sugarpaste into 'berries'. Attach to the leaves with a little water.
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