Baking

Mini mud cake

mini mud cake
2 Item
2H

Ingredients

Butter cream (1 quantity)
Royal icing (1 quantity)

Method

1.Preheat oven to 150°C (130°C fan forced). Grease cake pans, line base and side with baking paper, extending paper 5cm (2 inches) above side.
2.To make milk chocolate mud cake, stir butter, chocolate, sugar and milk in medium saucepan over low heat until smooth. Transfer mixture to large bowl, cool 10 minutes.
3.Whisk eggs, extract and sifted dry ingredients into chocolate mixture until smooth and glossy.
4.Spread mixture into pans, bake about 1 hour 20 minutes. Stand cakes in pans 5 minutes, turn, top-side up, onto wire racks to cool.
5.To make butter cream. Beat the butter (and any flavouring if using) in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
6.Meanwhile, make milk chocolate frosting. Beat butter cream in small bowl with electric mixer, gradually beat in chocolate until combined. Gradually beat in sifted cocoa, 1 tablespoon at a time.
7.To make royal icing, sift icing sugar through a fine sieve. Lightly beat the egg white into a small bowl until mixture is just broken up (do not whip into peaks). Beat in the icing sugar 1 tablespoon at a time, until it reaches desired consistency. Using a wooden spoon mix in the lemon juice. Tint royal icing blue.
8.Sandwich cakes together with one- third of the frosting on cake board. Spread remaining frosting all over cake.
9.Spoon half the royal icing into piping bag fitted with plain tube, pipe edging around base of cake. Spoon remaining icing into piping bag fitted with fluted tube, pipe loops around side of cake.
10.Using picture as a guide, position jelly buttons and candles on cake.

equipment two deep 15cm (6-inch) round cake pans 20cm (8-inch) round prepared cake board (page 110) or cake stand 2 piping bags fitted with small plain tube and small fluted tube Mud cake can be made two days ahead; store in an airtight container. Assemble and decorate up to six hours ahead of the party.

Note

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