Carrot cakes

18 Item


Butter cream (1 quantity)


1.Preheat oven to 180°C (160°C fan forced). Line 18 holes of two 12-hole (¹/³-cup/80ml) muffin pans with paper cases.
2.Beat oil, sugar and eggs in small bowl with electric mixer until thick. Transfer mixture to large bowl, stir in carrot, nuts, then sifted dry ingredients. Drop ¼ cups of mixture into paper cases.
3.Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
4.Make butter cream. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Tint butter cream white with food colouring. Spread cold cakes with butter cream.
5.Remove orange fondant sections from licorice all-sorts, cut each section into four squares. Make a checkerboard pattern on the cakes with the fondant squares.

To save waste you could use the different coloured fondant sections from the licorice allsorts and decorate each cake with a different colour.


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