Fancy Berry and Flower Cakes

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Fancy Berry and Flower Cakes
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Health Score:
3,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
705
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie705 kcal(34 %)
Protein9.41 g(10 %)
Fat21.55 g(19 %)
Carbohydrates123.39 g(82 %)
Sugar added60.78 g(243 %)
Roughage0.32 g(1 %)
Vitamin A129.52 mg(16,190 %)
Vitamin D0.73 μg(4 %)
Vitamin E1.17 mg(10 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.34 mg(31 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.03 mg(2 %)
Folate62.35 μg(21 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.81 μg(2 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C9.56 mg(10 %)
Potassium155.96 mg(4 %)
Calcium161.81 mg(16 %)
Magnesium47.96 mg(16 %)
Iron2.43 mg(16 %)
Iodine15.19 μg(8 %)
Zinc1.18 mg(15 %)
Saturated fatty acids5.97 g
Cholesterol57.42 mg

Ingredients

for
12
For the cupcakes
1 ¼ cups cream (48% fat)
1 cup caster sugar (scant)
2 eggs
2 ⅔ cups all-purpose flour
3 teaspoons Baking powder
1.333 cups chopped Strawberries
For the icing
4 ½ cups powdered sugar (for fondant)
cup boiled water (cooled slightly)
blue Food coloring (paste or powder)
To decorate
2 ¼ cups white Marzipan
red Food coloring (paste or powder)
1 ⅛ cups yellow Marzipan
powdered sugar
green Food coloring (paste or powder)
white Sugar flower
How healthy are the main ingredients?
Strawberryegg

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Whisk together the cream, sugar and eggs in a mixing bowl with an electric whisk until thick and creamy.
3.
Sift in the flour and baking powder and stir until just combined. Gently stir in the strawberries.
4.
Spoon into the paper cases and bake for 25-30 minutes until well risen and firm. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the icing: mix together the fondant icing sugar and water to form a stiff dough. Heat gently in a heatproof bowl over a pan of simmering (not boiling) water until melted. Do not overheat. Remove from the heat and stir in the blue food colouring. The mixture should have a soft flowing consistency. If it is thick add a little more cool boiled water.
6.
Quickly dip the cakes, one at a time into the fondant, shaking off any excess. When the cakes have set, dip them into the fondant again, to coat twice.
7.
To decorate: knead half the marzipan until softened, then knead in a little red food colouring until evenly blended.
8.
Shape about 1 teaspoon into a ball for each strawberry. Shape a rounded point at one end and slightly flatten the other end. Reserve the trimmings.
9.
Roll the trimmings into tiny balls and press into the cakes as in the photo.
10.
Roll pieces of yellow marzipan into tiny balls and press lightly into the marzipan strawberries.
11.
Dust a surface with icing sugar and roll out the green sugar paste thinly. Cut into leaf shapes with a cutter or card template.
12.
Carefully place the sugar flowers, marzipan strawberries and leaves on top of the cakes.
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