I knocked these pretty cakes up in 20 minutes from start to finish. They are made in mini muffin cases so they only take between 12-15 minutes to cook. I had been practising decorating biscuits and I had leftover royal icing so I poured it on top of the cakes and added a few touches with glitter gold balls. They really did look sweet. Cakes these size are ideal for young kids, who want to eat lots of cake. When they’ve had several of these they’ve really only had the equivalent of one cupcake; basically it is a good way to fool them into thinking they are stuffed full of cake when you know they’ve only had a sensible amount!
Here is my basic sponge recipe, it should make around 12 mini cakes:
- 2oz soft unsalted butter
- 2oz caster sugar, sifted
- 1 egg
- 2oz self-raising flour, sifted
- Pre-heat the oven to 180°c.
- Cream together butter and sugar until smooth.
- Crack the egg into a separate bowl and whisk.
- Add the flour and egg to the creamed mixture and fold together slowly until combined.
- The mixture should now be smooth and drop slowly from a spoon, if it is too think add a few drops of milk.
- Put mini muffin cases onto a baking tray and put spoonfuls of the mixture into them, filling only to half way.
- Place the baking tray into the oven for approx 12-15 mins.
- Check a cakes are cooked by inserting a toothpick into one and seeing if if comes out clean (cook longer if necessary).
- Remove cooked cakes onto a cooling rack.
- 125g icing sugar, sifted
- 1 tbsp powdered egg whites
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- Place all ingredients in to a large bowl and whisk together by hand or with an electric whisk.
- The mixture should become smooth, lose its shine and become matt and be runny but quite thick and stiff to mix.
- Pour on top of cakes and decorate with edible glitter.