Sweet ginger aces

sweet ginger aces
6 Item



1.Preheat oven to moderately slow 170°C (150°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
2.Sift dry ingredients into small bowl, then add remaining ingredients. Beat mixture with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour.
3.Divide mixture among cases, smooth surface.
4.Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
5.Dust surface with sifted icing sugar, knead white prepared fondant until smooth. Roll out fondant to a thickness of 5mm. Cut out rounds large enough to cover tops of cakes.
6.Brush tops of cakes with marmalade, cover with fondant rounds.
7.Roll out red and black fondants, separately, until 5mm thick. Cut out shapes using heart, diamond, club and spade cutters.
8.Roll out red and black fondant scraps, separately, to a thickness of 2mm. Cut out `A’s using an alphabet cutter set.
9.Secure fondant shapes to cakes by brushing backs with a tiny amount of water.

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