How to make Strawberry Mini Cakes
Preheat the oven to:
Fan assisted: 170ºC
Regular oven: 180º/190ºC (Approx)
Fahrenheit: 338F
Gas Mark: 3
Equipment and Ingredients
2 Mixing bowls, electric whisk, spatula, pallet knife, sandwich tins, biscuit circle cutter.
150g or 6oz Margarine or Butter
150g or 6oz Sugar (Granulated or Caster)
3 Medium Eggs
150g or 6 oz Self Raising Flour
Place:
75g of Margarine
75g Sugar in each mixing bowl
Then Whisk
Cream together the margarine & sugar in each mixing bowl using an electric whisk.
Then
Add 1 egg to each bowl and whisk in.
With the final egg, beat it in a glass bowl and place half of the beaten egg in each mixing bowl and whisk in.
Add
Add the 75g, or 3oz Self Raising Flour to each bowl and then blast with a whisk for about 30 seconds.
Scrape the sides of the bowl using a spatula to ensure that all the mixture/ batter is whisked together.
Now take half a teaspoon of strawberry flavouring and add to one of your mixing bowls. (I used the smaller bowl).
Stir in; now add your concentrated food colouring to the same bowl using a cocktail stick. (I used sugarflair Christmas Red).
Now use your whisk to combine the flavour and colouring together.
Taste the mix with a small spoon to ensure it tastes ok. (Do not place the spoon back in your mix once tasted).
Pour the mix.
Now place the two mixes into 2 greased sandwich tins. (I used Bake Easy for greasing).
8. Place on the middle shelf of the oven and bake for approx 25 mins.
Once baked, remove from the oven skewer to ensure cooked and leave to cool on a wire rack for 5 minutes.
Now turn out the cake layers onto a wire rack using a pallet knife, leave to cool.
Once cooled, place the white top layer onto a plate and cut using a circle biscuit cutter.
Transfer the small circle pieces of cake to a new plate.
Now repeat the process for the strawberry pink layer; place the bases on a different plate and then add a blob of strawberry jam to each circle and spread using a tapered knife. Do not spread all the way to the edge, as the jam will spill over when you press the top layer down.
Now pipe a little buttercream onto the top of the jam, again not too much.
Now add the white top layer of the sponge.
To complete the cake, pipe a little buttercream to the top, add half a strawberry and then dust with some icing sugar. Add additional sliced strawberries to the plate for decoration.
Strawberry Wimbledon wonders or delicious mini cakes, whatever you call them, just Enjoy!
Preheat the oven to:
Fan assisted: 170ºC
Regular oven: 180º/190ºC (Approx)
Fahrenheit: 338F
Gas Mark: 3
Equipment and Ingredients
2 Mixing bowls, electric whisk, spatula, pallet knife, sandwich tins, biscuit circle cutter.
150g or 6oz Margarine or Butter
150g or 6oz Sugar (Granulated or Caster)
3 Medium Eggs
150g or 6 oz Self Raising Flour
Place:
75g of Margarine
75g Sugar in each mixing bowl
Then Whisk
Cream together the margarine & sugar in each mixing bowl using an electric whisk.
Then
Add 1 egg to each bowl and whisk in.
With the final egg, beat it in a glass bowl and place half of the beaten egg in each mixing bowl and whisk in.
Add
Add the 75g, or 3oz Self Raising Flour to each bowl and then blast with a whisk for about 30 seconds.
Scrape the sides of the bowl using a spatula to ensure that all the mixture/ batter is whisked together.
Now take half a teaspoon of strawberry flavouring and add to one of your mixing bowls. (I used the smaller bowl).
Stir in; now add your concentrated food colouring to the same bowl using a cocktail stick. (I used sugarflair Christmas Red).
Now use your whisk to combine the flavour and colouring together.
Taste the mix with a small spoon to ensure it tastes ok. (Do not place the spoon back in your mix once tasted).
Pour the mix.
Now place the two mixes into 2 greased sandwich tins. (I used Bake Easy for greasing).
8. Place on the middle shelf of the oven and bake for approx 25 mins.
Once baked, remove from the oven skewer to ensure cooked and leave to cool on a wire rack for 5 minutes.
Now turn out the cake layers onto a wire rack using a pallet knife, leave to cool.
Once cooled, place the white top layer onto a plate and cut using a circle biscuit cutter.
Transfer the small circle pieces of cake to a new plate.
Now repeat the process for the strawberry pink layer; place the bases on a different plate and then add a blob of strawberry jam to each circle and spread using a tapered knife. Do not spread all the way to the edge, as the jam will spill over when you press the top layer down.
Now pipe a little buttercream onto the top of the jam, again not too much.
Now add the white top layer of the sponge.
To complete the cake, pipe a little buttercream to the top, add half a strawberry and then dust with some icing sugar. Add additional sliced strawberries to the plate for decoration.
Strawberry Wimbledon wonders or delicious mini cakes, whatever you call them, just Enjoy!
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