Pin and Golf Ball Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups self-rising flour (sifted)
- ½ cup butter
- ½ cup sugar
- 1 tsp ground cinnamon
- ½ cup roughly chopped Pistachio
- 1 egg (beaten)
- ½ Tbsp milk
- To decorate
- 3 Tbsps Apricot Jam (warmed)
- 1 ¼ cups green Sugar paste
- powdered sugar
- ½ cup red Sugar paste
- ½ cup white Sugar paste
- black Food coloring
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, spices and pistachios.
3.
Beat in the egg and enough milk to give a stiff dropping consistency.
4.
Spoon into the paper cases and bake for 15-20 minutes until golden and a skewer or cocktail inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Brush the tops of the cakes with jam.
6.
Roll out the green sugarpaste on a surface dusted with icing sugar. Cut out 12 rounds larger than the diameter of the cakes. Press on top of the cakes, to overlap the sides.
7.
Roll out the red sugarpaste as before and cut out flag shapes. Mould the flags around the tops of wooden cocktail sticks.
8.
Roll the white trimmings into tiny balls and attach to the cakes with a dab of water.
9.
Knead black food colouring into the remaining white sugarpaste and press out 12 small discs. Place on the cakes and insert the cocktail stick 'flagpoles' into the cakes, through the discs.
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