I first blogged these little cakes over at Peach Trees and Bumblebees when they were looking for some guest posts last summer. I realised the other day though that I hadn’t written about them here. I think these would be a dainty little treat to share on Valentine’s Day, or in fact any other day where you might fancy a little indulgent nibble. The cakes are flavoured with cinnamon and the icing has a good dose of brandy. I baked these in little heart and star shaped silicone moulds, although you could use paper petit four cases instead. My piping wasn’t particularly advanced when I decorated these but I think I just about get away with it!
Ingredients – makes approximately 16 depending on the size of your cases/moulds
For the cakes:
55g caster sugar
1 large egg
55g self raising flour
1/2 tsp ground cinnamon
2 tbsp milk
For the icing:
150g icing sugar
1 tsp brandy
- Preheat the oven to 180C. Make the cakes using the all in one method. Put all the cake ingredients in a mixing bowl and use a handheld electric mixer to whisk everything together until smooth.
- Divide the mixture between your cases and put them on a baking tray and bake for 10 minutes until risen and golden and the sponge bounces back when you gently press it.
- Cool on a wire rack and then remove from the silicone cases.
- For the icing beat the butter until smooth then gradually beat in the icing sugar followed by the brandy. Transfer the icing to a piping bag and then pipe swirls of icing on top of each cake.