Mini vanilla cakes

Prep time 15 minutes Cook time 23-25 minutes Serves 4 three-layer mini cakes or 6 twolayer mini cakes

INGREDIENTS

For the cakes:

● 350g plain flour ● 350g caster sugar ● 1 tbsp baking powder ● 1 tsp bicarbonate of soda ● ¼ tsp salt ● 200g unsalted butter cut into cubes ● 3 large eggs ● 200ml whole milk

● 1tsp vanilla extract

Vanilla syrup

● 100g caster sugar ● 100ml water ● 1 tbsp vanilla paste or extract

For the frosting

● 350g mascarpone ● 150g icing sugar ●

50ml double cream, more if needed ● 2 tsp vanilla extract or paste

For the whipped cream

● 200ml cold double cream ● 60g icing sugar ● 1 tsp vanilla extract or paste ● Food colouring (optional)

To decorate

● Fresh berries, sprinkles, meringue kisses, edible flowers

METHOD

1 Preheat the oven to 180°C/160°C Fan/

Gas Mark 4. Spray a 35 x 25cm baking tin with cake release (or grease with butter) and line with baking paper.

2 Add all the dry ingredients to the bowl of your stand mixer and mix together using a balloon whisk to combine.

3 Add the cubed butter and mix for a couple of minutes on medium-low speed until the mixture resembles breadcrumbs.

4 Add the eggs, one by one, mixing well after each addition. Scrape the bowl of your mixer to make sure that all the ingredients are thoroughly combined.

5 Add the milk and vanilla extract and beat together. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until the batter is completely smooth.

6 Transfer the batter into the prepared tin and then level.

7 Bake for 23-25 minutes, or until a skewer inserted in the centre comes out clean. Cool completely before frosting.

8 To make the frosting, put all the ingredients in a bowl and beat together using a stand or hand mixer until it forms peaks. Transfer to a piping bag fitted with a round nozzle.

9 To make the vanilla syrup, combine the sugar and water into a saucepan and bring to a simmer, stirring so that the sugar is dissolved. Add the vanilla paste and stir to combine. Turn the heat off and allow to cool. This syrup can be used to brush on cakes for extra flavour and to seal in moisture. Keep any leftover syrup in the fridge in a sealed jar for up to a month.

10 Remove the cake from the pan using the baking paper to lift it out. Brush with the vanilla syrup.

11 Use a pastry or cookie cutter to cut 12 circles – any scraps are a baker’s perkfl

12 Pipe a circle of small blobs of the frosting onto the mini cake layers and then sandwich the layers together so you have three tiers of sponge.

13 Whisk all the ingredients for the whipped cream together until it forms peaks – this is best done with a hand mixer.

14 Transfer to a piping bag fitted with a star tip and pipe a generous swirl of frosting over each cake.

15 Decorate with fresh berries, sprinkles, meringue kisses or whatever takes you and your guests’ fancyfl

Cook’s tip These beautiful cakes are already spring-friendly bakes decorated with edible flowers but add a small chick for an Easter flourish