Kids' Bake-it-yourself Montblanc Cakes
- ⅔ cup
self-rising flour (sifted)
- ½ cup
superfine caster sugar
- ½ cup
- 2 tablespoons
unsweetened Chestnut puree
Children's difficulty rating: difficult Top tip: For an indulgent treat, top each cake with half a marron glace.
Ask an adult to preheat the oven to 190°C (170 fan) | 375°F | gas 5.
Measure the cake ingredients into a bowl. Beat the mixture with a wooden spoon while you count to 50 for a really fluffy batter.
Use a teaspoon to fill 12 paper cases in a cupcake tray then ask an adult to put the tray in the oven. After 15 minutes, they need to test the cakes with a skewer - if it comes out clean the cakes are done. If not, test again in 5 minutes. Leave to cool completely.
Beat the butter with a wooden spoon until smooth, then beat in the icing sugar and chestnut puree.
Pipe the icing onto the cakes with a piping bag. This can be tricky, but practice makes perfect! Garnish with chocolate chips.