Mini Cakes with Flower Toppers
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups plain flour
- 0.333 cup caster sugar
- 2 tsps Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 tsp Almond extract
- For the topping
- powdered sugar
- 1 cup lilac Sugar paste
- 1 cup white Sugar paste
- For the royal icing
- 1 egg white
- 2 cups powdered sugar
- To decorate
- 6 lilac Marzipan Rose
- 6 white Marzipan Rose
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Citrus juicer, 4 canning jars (oder Einmachgläser, à 400 ml Inhalt), 1 Ladle, 1 Corer, 1 Kitchen towel
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
3.
Whisk together the egg, milk, oil and almond extract. Stir into the dry ingredients until combined.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: dust a surface with icing sugar and roll out the lilac sugar paste thinly. Cut into 6 rounds the same diameter as the cakes. Repeat with the white sugarpaste.
6.
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.
7.
For the icing: place the egg white in a bowl. Sift in the icing sugar, then stir to make a thick, smooth icing. The icing should stand in firm peaks.
8.
Spoon into a piping bag and pipe lines and dots on the sugarpaste, as in the photo.
9.
Place a marzipan rose on top of each cake before the icing sets.
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