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Small cakes topped with fondant
(0 votes)
Difficulty:
easy
Preparation:
1 hr 45 min.
Preparation
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Ingredients
for
12
- Ingredients
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- To decorate
- 2 cups Chocolate frosting
- powdered sugar
How healthy are the main ingredients?
eggPreparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely, then remove the wrappers.
4.
Knead the fondant icing until pliable. Dust your work surface with a little icing sugar and roll out the fondant icing. Use a small flower-shaped cutter to cut out flowers for half of the cakes.
5.
Use a round scallop-edged cutter to cut tops for the other half of the cakes and press a pattern into the top using a sugar craft mould. Alternatively you can score in your own design with the end of a knitting needle.
6.
Transfer the flowers carefully to the top of the cakes.
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