Quick & Easy

Beautiful bow

beautiful bow



1.Preheat oven to 180°C (160°C fan-forced). Line mini muffin pans with the paper cases.
2.Make cake according to directions on packet. Drop 2 level teaspoons of the mixture into each paper case; bake about 15 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.
3.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
4.Tint butter cream purple; spread over tops of cakes. Sprinkle cakes with edible glitter; decorate with cachous. Using picture as a guide, position cakes on prepared board in the shape of a large bow; secure with a little butter cream.

4 x 12-hole (1-tablespoon/20ml) mini muffin pans; 48 mini muffin paper cases (purple); 40cm x 55cm prepared cake board. Decorations; purple edible glitter; 60g jar silver cachous. You’ll have about ⅓ cup of the cake mixture left over, enough for another eight or so little cakes.


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