Festive Decorated Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the muffins
- ½ cup honey
- ½ cup dark brown sugar
- 0.333 cup butter
- 3 Tbsps milk
- 1 ⅔ cups all-purpose flour
- 2 tsps Baking powder
- 1 pinch ground Cardamom
- ¼ tsp ground cloves
- 2 tsps ground cinnamon
- 1 tsp Gingerbread spice
- 2 Tbsps cocoa powder
- 2 eggs
- 1 cup chopped almonds
- For the frosting
- 2 egg whites
- 1 pinch salt
- 1.333 cups caster sugar (superfine)
- 5 Tbsps water
- For the decoration
- ⅞ cup Marzipan
- red Food coloring
- green Food coloring
- 1 egg white
- 1 ¾ cups powdered sugar
Preparation steps
1.
For the cupcakes: heat the oven to 160C, 325F, gas 3. Place paper cases in a 12 hole muffin tin.
2.
Warm the honey, sugar, butter and milk until the sugar dissolves and allow to cool.
3.
Sift the flour, baking powder, spices and cocoa together and stir into the cooled honey mixture. Stir in the eggs and fold in the chopped almonds.
4.
Spoon into the paper cases. and bake for 25 minutes. Leave in the tins for 5 minutes then cool on a wire rack.
5.
for the frosting: for the frosting: Put all the ingredients except the vanilla into a heatproof bowl over a pan of lightly boiling water. Whisk for 7-8 minutes until the frosting thickens and forms firm peaks. Remove from the heat and add the vanilla. Beat until thick and spoon a little onto each muffin.
6.
To decorate: take a little (about 50 g) of the marzipan and knead in a little red food colouring. Roll into tiny balls for the 'berries'.
7.
Knead green food colouring into the remaining marzipan. Roll the green marzipan out thinly on a surfaced dusted with confectioners' sugar. Cut out 24 holly leaves and mark the veins with a cocktail stick.
8.
Decorate the muffins with leaves and berries
