Baking

Spotty ginger buttermilk cakes

spotty ginger  buttermilk cakes
9 Item
1H

Ingredients

Method

1.Preheat oven to 170°C (150°C fan forced). Line nine holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Sift dry ingredients into small bowl, add remaining ingredients, beat mixture with electric mixer on low speed until combined. Increase speed to medium, beat until mixture has changed to a paler colour.
3.Drop ¼ cups of mixture into paper cases. Bake about 35 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.Divide ready-made white icing in half. Tint one portion yellow, leave remaining portion white. Roll each colour, one at a time, between sheets of baking (parchment) paper until 5mm (¼ inch) thick. Using cutter, cut 2cm rounds, quite close together, from both pieces of icing. Place white rounds in the holes left in the yellow icing, and the yellow rounds in the holes left in the white icing. Re-roll both pieces of icing between sheets of baking paper to ensure the rounds are in place.
5.Brush cold cakes with a little jam. Using cutter, cut 8cm rounds from each piece of icing, position rounds on cakes.

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