I have happy memories of baking with my Mum when I was little. On the kitchen stall so I could reach the counter in my little apron, waiting eagerly to lick out the bowl. When I have children, I am really excited about teaching them to cook and these cakes are exactly what I can imagine baking.
Jayne from Teisen Deg baked these with her daughter during the wet and windy summer holidays and has been kind enough to share her recipe.
Use your imagination to create animal faces that can be represented in buttercream, chocolate buttons, sprinkles and sweets. Jayne made a monkey, bear and pig, but the choice is yours. Happy baking…
(Recipe adapted from a recipe by Annie Rigg featured in “Decorating Cakes and Cookies”)
ANIMAL FACE CUPCAKES
For the buttercream:
125 g butter, softened
250 g icing sugar
½ tsp vanilla extract
1 tsp milk
30 g melted chocolate
100 g softened butter
125 g sachet strawberry icing sugar
1 tbsp warm water
1 drop red food colouring
Assorted chocolate buttons
Preheat the oven to 180˚C (350˚F) Gas mark 4.
Cream together the butter and sugar until light and creamy. Gradually add the beaten eggs, mixing well between each addition and scraping down the side of the mixing bowl from time to time. Add the vanilla.
Sift together the flour, baking powder and bicarbonate of soda and add to the mixture in alternate batches with the buttermilk. Mix until smooth and divide between the cupcake cases, filling two-thirds full.
Bake on the middle shelf for 20 minutes or until well risen and a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
To make the buttercream, beat the butter until soft and gradually cream in the sugar until smooth and creamy. Add the other ingredients and mix well to give a firm spreading consistency.
Cover the cakes with buttercream, spreading smoothly with a palette knife. Use marshmallows in assorted sizes to make noses and snouts. Cover these with buttercream to match the rest of the face and push into place. Use marshmallows or individually stacked chocolate buttons for ears and stick in place with a dab of buttercream.
Use halved jelly beans for nostrils or large eyes, and strips of liquorice or candy laces for mouths.
Adapted from a recipe by Annie Rigg featured in “Decorating Cakes and Cookies”
Teisen Deg make all kinds of delicious cakes. Have a look at my previous review and take a look at the website for further details.