Vanilla and rose mini cakes
Vanilla
and rose mini cakes
The flavour combinations sponge
·
250g butter
·
250g castor sugar
·
5ml (1tsp) vanilla extract
·
4 extra large eggs
·
250g cake flour
·
7ml baking powder
·
pinch of salt
·
60ml (¼ cup) milk
Icing
·
125g butter
·
500g icing sugar, sifted
·
few drops rose essence
·
few drops pale pink gel colouring
·
fresh flowers or berries lightly
·
sprayed with edible gold paint, to serve
How to do it
1. Preheat the oven to 160°C. Line and grease the base of 2 x 22cm round
cake tins.
2. For the sponge, cream the butter and castor sugar together until
pale and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating
continuously.
4. Fold in the sifted dry ingredients and the milk. Pour into the
prepared tins and bake in the preheated oven, 45minutes. The cakes should be
lightly golden and cooked through when tested with a skewer. Remove the cakes from
the oven and set aside to cool.
5. For the icing, cream the butter and add the icing sugar, gradually,
while beating. Fold in the rose essence and colouring.
6. To assemble, use a 6cm round cutter to cut out mini cakes from the
sponge. Sandwich them together with icing and ice the tops. Garnish with the fresh,
spray-painted flowers or berries.
