Mini Black Forest & Tropical Sandwich Cakes
I think my brain is still a bit mushy from Glastonbury. I am really struggling to put my thoughts into words. This may end up being a more pictures than words post, which you will probably be pleased about anyways! Oh yeah I went to Glastonbury last weekend! I say weekend but it was more like a short 5 day holiday! It was fanbloodytastic! I am going to dedicate a whole post to it shortly, I just need to get some pictures of one of me pals! I may not have got any good pictures of my pals but I did manage to get a few good photos of the food I ate to share with y’all 🙂
Recipes
Mini Black Forest Cakes
Mixing bowls x2 (one small + one large)
optional:
piping bag
Ingredients
4 tbsp cocoa powder (good quality!)
4 tbsp hot water
275g self raising flour
225g butter (softened)
120g caster sugar
4 eggs
2 tsp baking powder
1 tbsp milk
425g tin of cherries (chopped in half)
optional
250ml double cream (whipped)
12 fresh cherries (with stalks on)
Method
- Pre-heat oven to 200c/180c fan/Gas 6
- Mix together cocoa powder and hot water. Leave to cool.
- Mix together flour, butter, sugar, eggs, baking powder, milk and cooled cocoa mix. Beat for 2 mins.
- Stir in chopped cherries.
- Half fill each rectangle in the greased tray.
- Bake for 20mins or until knife comes out clean when inserted.
- Leave to cool in tray for 10mins before removing and transferring to cooling rack.
- IF ADDING CREAM ON TOP: Once completely cooled, using a piping bag, pipe a blob of cream in the centre of each cake and plop a cherry on top!
Mini Tropical Sandwich Cakes
Mixing bowls
optional:
piping bagIngredients
225g self raising flour
225g butter (softened)
120g caster sugar
4 eggs
2 tsp baking powder
1 tsp vanilla essence
1 mango (diced real small)
2 passion fruits (remove seeds from shell)
optional
500ml double cream (whipped)
Method
- Pre-heat oven to 200c/180c fan/Gas 6
- Mix together flour, butter, sugar, eggs, baking powder and vanilla essence. Beat for 2 mins.
- Half fill each hole in the greased tray.
- Bake for 20mins or until knife comes out clean when inserted.
- Leave to cool in tray for 10mins before removing and transferring to cooling rack. Leave to cool completely.
- Cut each cake in half.
- IF USING CREAM: Using a piping bag, pipe whipped cream on to bottom half of sandwich.
- Top cream (if using) with chopped mango and a small amount of passion fruit. Add the top half of the cake.