Téa and Coffee

Wednesday, 6 November 2013

These are heaven

A great idea for birthday cakes is to add some cake pops!!!

Edible glitter

Brownie

Dust a little bit of glitter onto the brownies

Chocolate chip

Chocolate brownie/ chocolate

Plain vanilla miniature butterfly cakes

Vanilla cupcakes

Green butter cream and piping set

Fondant red and green made into a rose

Pipe the buttercream onto the cupcake doing loads of little movements

Add the rose

Makes 18

225g (8oz) unsalted butter, softened

225g (8oz) caster sugar

225g (8oz) self raising flour

1tsp baking powder

4 eggs

3 tbsp ground almonds

150g (5 1/2 oz) raspberries, plus 18 to decorate

175g (6oz) white chocolate, plus extra and some grated for decoration

Preheat the oven to 180c (350f, gas mark 4)

Line bun tin with paper cases.

Place the butter, caster sugar, flour, baking powder and eggs in a large mixing bowl and beat with an electric whisk for 2-3 minutes.

Mix in the almonds and raspberries then spoon the mixture into the paper cases.

Bake for 18 minutes or until golden.

Melt the white chocolate and drizzle over the cupcakes.

Put a raspberry on each one.