Category
Snack
Serves
12
Prep
12 hrs
Cook
15 - 18 minutes
Ingredients
125g margarine125g caster sugar1 tsp vanilla extract/essence2 eggs125g self-raising flour60g unsalted butter120 g icing sugar1 tsp full fat milk2 drops green food colouringFondant icing
Instructions
- Note before starting: the basket handles need to be made at least 12 hours in advance to allow for them to set.
- To make the basket handles, twist together 2 strands of fondant and leave to dry over a curved edge (I tend to use a rolling pin) for at least 12 hours to allow for the fondant to harden (Tip – using strawberry liquorice sticks work just as well!)
- Preheat the oven to 180°C/160°C fan/Gas mark 4
- Place the margarine and sugar into a bowl and cream together using a wooden spoon or an electric hand-held whisk until well combined and lighter in colour
- Stir in the eggs, vanilla extract and flour a small amount at a time, until the mixture turns pale and has a fluffy consistency
- Divide the cake mixture equally into each cup of the Prestige Inspire 12 Cup Muffin Tin (each cup should be around ¾ full)
- Bake in the preheated oven for 15-18 minutes until risen and golden in colour. A skewer inserted into the centre of the cakes should come out clean. The cakes will have risen over the top of the tin – but don’t worry, this is crucial in creating the sides of the basket!,Leave the cakes to cool for 10 minutes before transferring to a wire cooling rack. When cool, cut the risen peaks off the top of the cakes using a sharp knife (these trimmings could be used to make cake pops)
- For the basket, roll out a coloured fondant icing to around 1mm thick. Cut into long strands and weave together crossing the icing over and under each other until it is long enough to go around the side of each of the cakes
- For the buttercream, using a hand-held electric whisk, whisk the unsalted butter until it turns paler in colour
- Add the icing sugar a small amount at a time, whisking until it begins to come together. Add the milk and whisk for a few minutes until the buttercream is almost white in colour
- Using a knife, cover the outside edge of the cakes with buttercream, and stick the fondant weave to the side
- Add a couple of drops of green food colouring to the rest of the buttercream, and using the Prestige Cotton Piping Bag attached with the writing nozzle, pipe the green buttercream on top of the cakes using short sharp motions
- To finish, pop on the handle and add some mini chocolate eggs!
Make sure you use a high-quality non-stick muffin tin or cupcake tin - this is key to being able to remove your cakes neatly!
Whether you're a seasoned baker or a novice in the kitchen, these treats are perfect for indulging your sweet tooth and spreading joy during the festive season. So gather your ingredients, round up the little helpers, and let the baking adventure begin! With big thanks to our lovely contributor, Harriet from Liverpool John Moores University, who has generously shared this recipe with us.
