Festive Frosted Cakes
1 hr 35 min.
- For the cupcakes
- 1 cup butter
- 1 cup caster sugar
- 1 ½ cups self-rising flour
- 4 eggs
- ½ tsp Baking powder
- 2 tsps ground ginger
- 1 tsp Mixed spice
- 3 pcs crystallized ginger (finely chopped)
- For the icing
- 4 cups powdered sugar
- 3 Tbsps lemon juice
- To decorate
- 12 small Ginger biscuit (Christmas trees, gingerbread men)
- 1 ½ cups white Sugar paste
- ⅞ cup red Sugar paste
For the cupcakes: heat the oven to 180°C ( 160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
Put the butter, sugar and flour in a mixing bowl. Add the eggs, baking powder and spices.
Beat with an electric whisk until smooth and creamy. Stir in the stem ginger.
Spoon the mixture 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.
For the icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a hot water, beating until thick and smooth. Spread the icing on top of the cakes, reserving some icing to pipe on the biscuits.
Pipe the eyes, mouths and buttons on the gingerbread men and the outlines on the Christmas trees. Leave to set.
Set aside 150g white sugarpaste.
Take a walnut sized ball of both white and red sugarpastes, and apply even pressure to roll the sugar pastes into long ropes, approximately 5mm|1/4" in diameter.
Pinch the two sugar paste ropes together and gently twist them together, being careful not to twist them too tight or they will break.
Gently push down on the twisted sugar paste and roll together, to form a single rope. Cut it into 12 equal lengths, approximately 6cm|2 1/2" long. Curve 1 end to form a cane shape. Place on the cakes.
Roll the reserved white sugarpaste into balls of varying sizes and arrange on the cakes. Place a biscuit on each cake and leave to set.