It’s been a busy old month of weddings and hen parties. This recipe here is from the latest of the hen parties – hence the pinkness and some slightly unsavoury confetti littering the table. There aren’t a huge amount of sweet recipes on my blog which is strange as my training is really as a pastry chef and I do love to bake. So here’s a little nod to the happy baker inside me.
These are super simple, quick and easy to make – oh, and unless they’re for a hen party you don’t have to make the icing pink. I have decorated these ones with freeze dried strawberries and a little edible lustre spray. A great place to get anything you want in the way of cake decorating is the amazing Jane Asher which stocks pretty much everything you could imagine (and more) in the cake world. The dried elderflower may be a little trickier to get your hands on, I got mine from Just Ingredients but you can just leave them out if that’s a bit much effort.
180g unsalted butter,softened
3 eggs, beaten
2 tbsp elderflower cordial
zest of half a lemon
180g demerara sugar
2 tbsps dried elderflower
1 tsp baking powder
For the icing: 100g butter, 200g icing sugar, 2 tsps elderflower cordial
Preheat the oven to 180c (with fan) and line a muffin tray with ten cases. Beat together the butter, sugar and dried elderflower until well combined. Gradually beat in the eggs followed by the rest of the ingredients, beat well. Divide the mixture between the cases and bake for 20 minutes until lightly golden and a skewer comes out clean if you prod them. Remove and cool on a wire rack.
Meanwhile, make the icing by beating the ingredients together, adding whatever food colouring you choose. Once the cakes are cool, top with the icing, dried strawberries and a little lustre spray. Eat.