Recipe: Pretty in Pink Baby Cakes
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
(1 votes, average: 4.00 out of 5)
Loading...- Share:
-
-
-
-
-
Everything is cuter in smaller versions, right? These dinky little sandwich tins from Lakeland are perfect for making adorable little two-tiered cakes. Paired with this pink tinged frosting and dried rose petals, these stylish little cakes are perfect for a fancy afternoon tea.
Pretty in Pink Baby Cakes
-
(1 votes, average: 4.00 out of 5)
Loading...Make the cake batter using instructions for the Super Glam Party Cake. Grease the mini sandwich tins with plenty of soft butter.
Divide the mixture between the cake tins, about 2/3 full, as you don’t want the spilling over in the oven. Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean. Leave to cool on a wire rack.
Whip the cream to soft peaks and place in piping bag fitted with a star nozzle. Beat the prosecco frosting in a bowl with the pink food colouring, adding a drop at a time to achieve the desired colour. Add a touch of water if it seems too thick.
Trim the domed tops off the individual cakes using a bread knife to make them straight, (discard or nibble!). Cut the trimmed cakes in half. Spread jam on the lower layer of the cake and then pipe the cream in small blobs all on top of the cream. Place the base of the cake on top to make a sandwich.
Use a spoon to place a spoonful of the icing on the top of the cake. Using the back of the spoon, press lightly to spread the icing out evenly on the top, don’t let it come off the sides, you want it just to rest on top. Repeat with the remaining cakes until used up.
Decorate the tops with dried petals and edible gold leaf. Serve.
Make the cake batter using instructions for the Super Glam Party Cake. Grease the mini sandwich tins with plenty of soft butter.
Divide the mixture between the cake tins, about 2/3 full, as you don’t want the spilling over in the oven. Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean. Leave to cool on a wire rack.
Whip the cream to soft peaks and place in piping bag fitted with a star nozzle. Beat the prosecco frosting in a bowl with the pink food colouring, adding a drop at a time to achieve the desired colour. Add a touch of water if it seems too thick.
Trim the domed tops off the individual cakes using a bread knife to make them straight, (discard or nibble!). Cut the trimmed cakes in half. Spread jam on the lower layer of the cake and then pipe the cream in small blobs all on top of the cream. Place the base of the cake on top to make a sandwich.
Use a spoon to place a spoonful of the icing on the top of the cake. Using the back of the spoon, press lightly to spread the icing out evenly on the top, don’t let it come off the sides, you want it just to rest on top. Repeat with the remaining cakes until used up.
Decorate the tops with dried petals and edible gold leaf. Serve.
Everything is cuter in smaller versions, right? These dinky little sandwich tins from Lakeland are perfect for making adorable little two-tiered cakes. Paired with this pink tinged frosting and dried rose petals, these stylish little cakes are perfect for a fancy afternoon tea.
Pretty in Pink Baby Cakes
Make the cake batter using instructions for the Super Glam Party Cake. Grease the mini sandwich tins with plenty of soft butter.
Divide the mixture between the cake tins, about 2/3 full, as you don’t want the spilling over in the oven. Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean. Leave to cool on a wire rack.
Whip the cream to soft peaks and place in piping bag fitted with a star nozzle. Beat the prosecco frosting in a bowl with the pink food colouring, adding a drop at a time to achieve the desired colour. Add a touch of water if it seems too thick.
Trim the domed tops off the individual cakes using a bread knife to make them straight, (discard or nibble!). Cut the trimmed cakes in half. Spread jam on the lower layer of the cake and then pipe the cream in small blobs all on top of the cream. Place the base of the cake on top to make a sandwich.
Use a spoon to place a spoonful of the icing on the top of the cake. Using the back of the spoon, press lightly to spread the icing out evenly on the top, don’t let it come off the sides, you want it just to rest on top. Repeat with the remaining cakes until used up.
Decorate the tops with dried petals and edible gold leaf. Serve.
- Share:
-
-
-
-
-
Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...
READ MORE BY Frankie UnsworthYou decide
Loading ...Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...
READ MORE BY Frankie UnsworthYou decide
Loading ...Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...
READ MORE BY Frankie UnsworthYou decide
Loading ...
Thanks for cotriibuntng. It’s helped me understand the issues.