Greetings my followers!
Sorry that I have been holding out on you.
Alot of my friends/family always ask me for the recipe for my yummy (if I do say so myself) Vanilla Patty Cakes. This is such a versatile recipe for any occassion and once again it is probably the most basic recipe you will come across! Just let your creativity juices flow and custom decorate any way you please!
As you can see by the above photo, I most recently made these for a very special friend. I made the 40s myself with Regal Sugar Fondant (similar to marzipan but tastes sooooo much better). My favourite place for cake decorating supplies is Cakes Around Town at Westlake. They have a huge range and will even custom make things for you! A 250g pack of the Regal Sugar Fondant will only set you back about $4.50 and a packet that size will last and last and last!!! The trick is to roll it out with a rolling pin onto a little bit of Icing Sugar (not flour!) and use a very sharp knife or a cookie cutter to make your shapes. A handy hint is to make a stencil with baking paper and then place on top of the rolled out Fondant to cut out perfect shapes, words and if you're really brave you can make 3D creations like flowers! Then when you're finished put your left overs in an air tight container - Tupperware Modular Mates are amazingly airtight and will store your Fondant for months.
Now to the recipe! (from Australian Woman's Weekly COOK recipe book)
Preparation Time 30 minutes Cooking Time 20 minutes Makes 24
Ingredients:
Cup Cakes
125g butter, softened
1 tsp vanilla extract
⅔ cup (150g) caster sugar
¼ cup (60ml) milk
1½ cups (225g) self-raising flour
3 eggs
Vanilla Butter Cream
125g butter, softened
1 teaspoon vanilla extract
1½ cups (240g) icing sugar
2 tbsp milk
Method Cup Cakes:
1. Preheat the over to 180º/160 º fan-forced. Line 2 x 12-hole patty tins with paper liners
2. Combine Ingredients in a small bowl of electric mixer; beat on low speed until ingredients are just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and changed to a paler colour.
3. Drop slightly rounded tablespoons of mixture into paper cases. Bake, uncovered, 20 minutes. Turn cakes onto wire racks; turn top-side up to cool.
4. Make vanilla butter cream. Decorate cakes as desired.
Method Vanilla Butter Cream:
1. Beat butter and extract in a small bowl with electric mixer until as white as possible.
2. Gradually beat in half of the sifted icing sugar, milk, then remaining icing sugar. Tint with food colouring if desired.
ENJOY! xx
