Peppermint Cream Cakes Recipe |
||
|
You will need..... 3 oz. self-raising flour pinch salt 1 dessertspoon cocoa 4 oz. butter or margarine 4 oz. castor sugar Preparation Time 2 eggs, lightly beaten 20 minutes For the icing : 8 oz. icing sugar
Cooking Time 2 tablespoons water
10 minutes
2-3 drops green coloring
3 drops peppermint essence
Oven setting
For the decoration:
400ºF; Gas Mark 6
chocolate peppermints Sieve flour
and salt together. Cream fat and sugar until light and fluffy. Beat in
eggs, one at a time. Fold in the dry ingredients with a metal spoon.
Place in 18 well greased patty tins and bake in the centre of a
moderately hot oven for ten minutes. Remove from tins and cool upright
on a wire tray. For the
icing, sieve the sugar twice. Add the water very gradually and beat
well after each addition. The icing should be stiff enough to coat the
back of a wooden spoon. So as not to alter the consistency, the
peppermint essence and green coloring should be added after 1
tablespoonful of water (see Quick Tip below). Put a
spoonful of icing on to each cake and spread over the top. Halve a
chocolate peppermint cream and place one half upright in the centre.
Quick Tip
Coloring and flavoring: to add food coloring and essence satisfactorily
it is essential not to add too much. To ensure this, dip the end of a
skewer into the bottle and then shake into the mixture drop by drop,
stirring all the time.
|
||