Coronation Cakes by Hansells Recipes
Cakes and Tarts
Serves: 10
Ingredients:
150g butter
1/2 cup caster sugar
1 teaspoon Hansells Vanilla Essence
2 eggs
1 cup flour
2 teaspoons Hansells Baking Powder
2 tablespoons milk
1/2 cup sultanas
DECORATION
1 1/2 cups icing sugar
Boiling water
Hansells Food Colouring if wished
Edible gold glitter
About 100g readymade fondant icing
Method:
Cream the butter and sugar until light and fluffy. Beat in the vanilla essence. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder into the creamed mixture. Fold in with the milk. When almost combined, fold in the sultanas.
Three quarter fill large cupcake cases that are sitting in muffin tins with mixture. Bake at 190 degrees C for 15 minutes or until the cakes spring back when lightly touched.
When cold ice with icing, dust with gold glitter and decorate with fondant crowns.
DECORATION
Sift the icing sugar into a bowl. Add enough boiling water to make a thick, spreadable icing. Depending on the look you want for your Coronation Cakes, leave uncoloured or colour with Hansells Food Colouring of your choice. Ice each cake with icing. Sprinkle with edible glitter before the icing completely dries.
Roll the fondant icing out to 2millimetres thickness. Using a cardboard or paper template and a small sharp knife with a point on its end, cut crowns from the rolled icing. Wrap the flat crowns around your finger and press to join at the seam. Stand on the cakes to serve.
