When the kids come home from school and say, "We need to donate some cakes for the cake stall", it can be enough to send most mums into a frenzied panic! That's how I used to be.
But, also like most mums, I didn't want to let my kids down, and they were so excited about bringing something to school that THEIR mum made. So, I started practising (cake stalls, birthdays etc.) and before long, I was making some pretty good little cakes.
These little Cappuccino Cakes were a spur of the moment idea because (I was also put on the spot at the last minute) and they've turned out great. These particular ones could also be good for an afternoon tea, baby shower, bridal shower, Tupperware party etc. (Makes 12) And this is how I did it:
SUPPLIES
~ Butter or Vanilla cake mix
~ Arnott's Marie biscuits
~ Orchard brand prepared white fondant icing (available at Coles or Woolworths)
~ Icing mixture
~ Round cutter or egg ring.
~ Zip lock bag.
WHAT TO DO
1. If you have a mini cupcake pan, this size is ideal. They will eventually be the coffee cup. Bigger ones make the saucer (Marie biscuits) look too small. If you can source some bigger biscuits, then bigger cakes will work. Bake your cakes without cases straight into the pan. I spray my pan with canola cooking spray, and they will guarantee not stick in your pan. I like to bake them at 150 deg C for about 15 mins. This stops them from looking like mountain peaks. I also like to bake my cakes a day in advance (if you have the time). I put them in the fridge overnight because they don't seem to be as crumby the next day when you're trying to ice them.
2. Decorating: Open your fondant icing and cut off a small amount so that when rolled into a ball, it's about the size of a walnut. Cut the ball of fondant into 12 equal pieces. Store the fondant in a piece of plastic wrap after you've divided it as you work on each piece. Knead and roll your first piece into a ball and then into a sausage about an inch long. Then bend into a U shape and set aside to get hard. These will be your cup handles. Do each piece until you have 12.
3. Go back to your pack of fondant and cut off about half of what's left. Knead this until soft on a clean surface which has been dusted with cornflour. (I have a silicone pastry mat that is excellent to use) but the benchtop will be just fine. Begin rolling out your fondant with a rolling pin which is also rubbed with cornflour, and a little on top of the fondant where you are rolling. As you roll it out, be sure to keep moving your fondant so that it doesn't become stuck to your work surface. Roll it out until it is about 3-4mm thick.
4. Put down some greaseproof paper or a tray etc. to put your cups on as you go. Pop out your little cakes and have them ready.Open your packet of Marie biscuits and have them ready.
5. Take your round cutter which should be about the same size as your Marie biscuits. Cut out 1 circle at a time so your fondant doesn't become dry. Take your circle of fondant and smear the under side with water. I do this with a little brush but your finger dipped into some water and then smeared over will do the trick. This will make the fondant sticky and help adhere it to the cake. Place your little cake bottom down onto the middle of the wet fondant, then turn it upside down. Smooth the fondant over the bottom of the cake, stretching and smoothing with your fingers as you go so that it just covers the lip on the edge of the cake. When you're satisfied with it, set it onto your paper, fondant side down.
6. Now cut out another circle. This one is going to cover your Marie biscuit. Just like the cakes, wet the under side of the fondant and then place over the top of the biscuit. Smooth it down and around the edges.
7. Now wet the bottom of your "cup" and set it down in the middle of your "saucer". This will stick the two together. Now take one of your "handles" and with a sharp knife, cut a tiny bit off the ends to make a flat surface. Wet the ends a little to make sticky and place against the side of the cup. Now you should have a tiny little cup and saucer with nothing covering the top of your cake. Finishing off the top comes later.
8. Finish off the other 11 cups the same way.
9. Now make up a batch of butter icing following directions or recipe that you have. I flavoured my icing with coffee flavouring to add to the authenticity, but any flavour, or no flavour would be just fine too. Place the made up icing into your zip lock bag and seal up trying to get all the air out before sealing. Snip the corner off the bag so that you have roughly a 1 cm diameter hole. (I used a piping bag, but a zip lock bag works just as well and I have done it this way many time before.)
10. In a circular motion starting at the edge and working toward the centre, "pipe" your icing over the top of your cup being sure to cover any messy "cup" edges. Do this with all of them to look like the frothy top of a cappuccino. Then to further add to the effect, dust the tops with just a little cocoa powder or drinking chocolate.
There you have it! 12 cute little cakes that are easy but look so cute they'll sell in a flash! And better still, you have now just become a HERO MUM in your children's eyes.
