Currently living in the UK gives us an abundance of the most delicous berries. So I went searching for a quick muffin recipe to use with raspberries. I found this and it is delicious. The white chocolate bits blend with the berries to almost give sugary caramlisation to the insides and top of the muffin!
Serve them in our gorgeous candy stripes baking cups to add that bit extra chic to them. Buy online here You could even top with some delicous cream cheese frosting. YUM YUM YUM.
Ingredients
* 150g plain flour mixed with 50g golden caster sugar, ½ tsp baking powder and a pinch of salt
* 1 egg , beaten
* 50g butter , melted and cooled
* 100ml milk
* 75g blueberries (or raspberries torn, blackberries torn or strawberries chopped)
* 75g white chocolate (not compound, couverture, otherwise pay the price of them not being great!) , chopped into chunks, or purchased in drops.
Method
1. Heat the oven to 200C/fan 180C/gas 6 and line a 6-hole muffin tin with paper cases or use our gorgeous candy stripe baking cups. Mix the egg, melted butter and milk quickly into the dry ingredients with the blueberries and chocolate (don't overmix, it should be a bit lumpy). Divide between the cases and bake for 25 minutes until risen and golden and cooked through.
Per serving
273 kcalories, protein 5g, carbohydrate 37g, fat 12 g, saturated fat 7.1g, fibre 1g, salt 0.6 g (without cream cheese frosting!)
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This cake is a 10” x 8” x 6” tiered cake. The tiers are 4 inches high.
1. Prepare your fondant by coloring some of it bright pink and the rest a lighter pink. After you have colored it, set it aside. (Hint always keep your fondant wrapped in a plastic bag, or wrap while working to stop it drying out)
2. Next, prepare your Pinkalicious Designer Prints™ decorations ( View available prints here by trimming away the white ends of the dots patterns strips. You can use a Ribbon Insertion Tool with the pointed blade or an X-ACTO type knife.
3. Be sure to return the Designer Prints™ sheets to the silver bag and reseal. Set them aside for later use.
4. Ice the cake with buttercream.
5. Apply the Designer Prints™ sheets starting with the top tier. Apply the strips as high on the tier as you can.
6. Next, roll out bright pink fondant. Use a 12” round template and an 8” round template.
7. Cut the 12” round circle.
8. Next, center the 8” template on the 12” template and cut out the center. Use your ribbon insertion tool to cut wavy shapes. Be sure not to cut more than 1” from the edge so your strip will cover the top of the 10” tier and still drape over the top.
After that, cut an opening in the circle and wrap it around the top of the 10” tier. Smooth out your fondant where it meets.
9. Now, repeat this with white fondant using a 10” template and a 6” template. Place it around the top of the 8” tier. After you do that, cut an 8” circle. Also, cut the wavy edges and apply them both to the top tier.
10. Roll out white fondant and cut into strips 1- ¾” high.
Wrap these around the bottom of each tier.
Next, roll out ropes of fondant for the bottom and top tiers, and wrap the ropes around each tier. 11. Use a fudge icing, chocolate icing, or chocolate ganache to pipe the bottom of the 8” tier in chocolate, using a #18 star tube.
12. This cake can also be done completely in fondant. In that case, enrobe each tier and add the Designer Prints™ sheets. You’ll have to slightly moisten the fondant with plain water.
13. Finally, add the top wavy pieces and stack your tiers.
A modern contemporary design!
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Heidi from Heidi's Dream Cakes created this wonderful masterpiece using our New Designer Prints Buy online here . This amazing cake was made with our Classic Swirls Designer Prints. Gorgeous Classic black swirls edible image 2.1/4"/5.7cm x 10.25"/26cm x 3 (total length 30.75"/78.11cm) to go around your cake . They come ready to apply to your cake in 3 easy strips of pre cut imaging and you can easily match patterns to go around even the largest of cakes or cut them to go around small cakes.
Heidi created this cake using our new Edible Image Designer Prints. Great for decorating cakes, cupcakes, cookies, these designer sheets can be cut to designs or used as wallpapers on cakes. Use to cover the top and sides of your cake for a striking creation. Each sheet is printed on a 26x20cm A4 sheet (10" x 7.5"). $9.90 per sheet.
Thanks Heidi for sharing these. You can find more of Heidi's gorgeous creations at: www.heidisdreamcakes.com.au
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