and also, Butterfly cakes:
The only other reason I can think of for this to happen (and it's not something I normally get, honest!) is that the melting toffee may have somehow superheated the surrounding cake mix and caused it to rise very vigorously - well, I can only guess I suppose. I used the same recipe for making the larger muffin sized buns that made the butterfly cakes, again filled with vanilla buttercream, and there were no exploding cake problems there!
Vanilla sponge recipe
120g self raising flour
120g caster sugar
120g softened butter/margarine
2 large eggs
1tsp baking powder
1tsp vanilla extract
- Preheat oven to 180C/Gas 4. Place paper cases in either a 12 hole standard size muffin tin or in 24 mini muffin holes.- Place all ingredients into a large mixing bowl and mix with an electric hand mixer until well combined. NB butter needs to be very, very soft for this method to work.
- Spoon into prepared cases, place 1/3 of a caramel into the small muffin cases and push it down a bit.
- Place in the preheated oven and cook until lightly golden. I think my mini muffin size took about 25-30 mins and the larger ones about 30-35, but if your oven is hotter, start checking sooner.
- Remove to a wire rack until completely cool, then ice with the buttercream.
- For the butterfly cakes, cut a circle of cake out, making sure it isn’t too shallow, then cut it in half to form the butterfly’s wings. Put a splodge of buttercream into the hollow you have created and place the wings back onto the cake. A dusting of icing sugar is very decorative, but I forgot!
Comments: These were well received and the caramel came as a pleasant surprise to those who ate them! The only negative comment was from people complaining about nearly breaking their teeth on the little coloured balls - well, you can't have everything and beauty(!) and practicality sometimes aren't compatible! (I'd leave off the coloured balls if you were giving them to people with funny teeth - perhaps hundreds and thousands would be better!)
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