For the sponge
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 175g self-raising flour
- Pinch of salt
- 400g Renshaw Vanilla Frosting
- 530g Renshaw White Ready-to-Roll Icing
- 200g Renshaw Red Ready-to-Roll Icing
- 200g Renshaw Blue Ready-to-Roll Icing
- 20g Renshaw Brown Ready-to-Roll Icing
- Scrumptious Sprinkles Christmas Glimmer Mini Pearls
- Preheat the oven to 180°C/Gas 4. Lightly grease the Mini Sandwich Tin.
- To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix again.
- Sift the flour and salt into the bowl and fold in until the mixture is glossy and smooth.
- Divide the mixture between the 12 holes and level with a teaspoon.
- Bake on the middle shelf of the oven for about 15 minutes until golden, well-risen and a wooden skewer inserted into the middle of one of the cakes comes out clean.
- Leave the cakes to cool in the tin for 2 minutes and then ease out onto a wire cooling rack and leave until completely cool.
- Once fully cool, crumb coat each cake with the vanilla frosting. Put in the fridge for the frosting to set for about 5 minutes.
- Cover each cake with white ready-to-roll icing, reserving enough white icing (about 130g) to make the rope and drumstick decorations. Let the white icing harden a little.
- Taking the red icing, roll sausage strips long enough to wrap around the bottom and top of each cake, then attach using edible glue.
- Using the small square geometric cutter, cut enough squares out of the blue icing to go around each cake. Stick these in between the red strips in a diamond pattern.
- Add a pinch of Tylo powder to 100g of your reserved white icing and knead it in. Then, working quickly to prevent the icing from drying out, roll very thin sausages and add a little edible glue to each. Twist two lengths together to achieve the rope effect, then cut to length and leave to dry until completely hard.
- Once hardened, mix some of the gold edible silk with a drop of food-grade alcohol or clear spirit (vodka or gin will do) to make a paint. Using a brush, paint the gold onto each piece of rope. Immediately spray with the gold glitter pump and again leave to dry.
- Attach the rope in a zigzag pattern going around the cake, making sure the joins are neat. Then, using the glue, stick white pearls from the Christmas sprinkles over each join.
- Take the remaining 30g of white icing and 20g of brown icing and ‘marble’ these by kneading them together but not fully incorporating the colours. Roll into thin sausages and indent them with a toothpick to create your mini drumsticks, then add to the tops of your bakes.
Inspired? Scale up these mini cakes with a 3-tier showstopping drum bake.