Seaside Decorated Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the muffins
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- 1 pinch salt
- ⅓ cup caster sugar
- ⅓ cup butter
- ¾ cup Dark chocolate (65% cocoa solids)
- 1 egg (beaten)
- 6 Tbsps milk
- 1 tsp vanilla extract
- To decorate
- 1 tube white piping icing
- 20 small Chocolate ball
- 2 ¼ cups red Sugar paste
- powdered sugar
Preparation steps
1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
2.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
3.
Heat the butter in a pan until melted, then break in half the chocolate and stir until melted.
4.
Grate the remaining chocolate and set aside.
5.
Whisk together the egg, milk and vanilla and stir into the dry ingredients with the melted chcolate mixture and the grated chocolate. Stir gently until blended.
6.
Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
Pipe 2 'eyes' with white piping icing on each muffin. Press in the chocolate balls before the icing sets.
8.
Pipe a small dot of white piping icing on each chocolate ball.
9.
Roll out the sugarpaste on a surface lightly dusted with icing sugar. Cut out 10 rounds and crimp the edges. Place on top of the muffins for the 'shells'.
10.
Shape the remaining sugarpaste into 40 'claws' and mark lines with a sharp knife, as in the photo. Attach to the muffins with a dab of piping icing.
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