LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
8
2 HRS 40 MINS
2 HRS 10 MINS
30 MINS
INGREDIENTS
1½ cup (352g) butter, room temperature
1½ cups (300g) Selati Pure White Sugar
4 large eggs, room temperature
1 tsp vanilla essence
2¾ cups (350g) cake flour
2½ tsp baking powder
½ tsp salt
1 cup milk
1 tin (360g) caramel dessert
1½ cups icing sugar
2 slabs (49g each) peppermint chocolate
1 packet (40g) mini coconut biscuits
METHOD
1. Preheat the oven to 180ºC. Line a 35cm x 25cm baking tray with baking paper, ensuring the baking paper comes up the side of the pan.
2. In a large bowl add 1 cup of butter whisk using an electric beater until soft and smooth. Add the Selati Pure White Sugar. Once the sugar is added, whisk until light and fluffy for approximately 5 minutes.
3. Add the eggs, one at a time, whisking well after each addition. Whisk in the vanilla essence.
4. Combine the flour, baking powder and salt in a separate bowl and mix with a fork, ensuring the dry ingredients are well combined. Add the dry ingredients to the butter mixture and mix on medium speed until just combined with the electric beater. Add the milk and mix until just combined.
5. Pour the batter into the lined tray and spread evenly. Bake for 30 minutes or until a skewer inserted into the centre of the cake comes out clean when removed.
6. Allow the cake to cool in the baking tray for 10 minutes, then remove the cake and transfer to a cooling rack to cool completely.
7. In a medium-sized bowl, whisk ½ cup butter using an electric beater. Add the icing sugar and beat until smooth. Add ½ tin caramel dessert and beat to combine. Crush 1 of the peppermint chocolate slabs and fold through the caramel icing.
8. Using a small round plate with a diameter of around 15cm, cut out 2 circles and 2 semi-circles from the cooled cake.
*Chef’s Tip: Use the cake offcuts to make delicious cake pops!
9. Place the first round of cake on a serving plate. Spread an even layer of caramel icing onto the cake layer. Spread a spoonful of the remaining caramel dessert on top of the icing. Crush ½ of the second peppermint chocolate slab and sprinkle some of this onto the cake layer.
10. Place the two semi-circles back to back on top of this layer and repeat the buttercream, caramel dessert and peppermint chocolate additions. Repeat with the final circle of cake. Ice the top of the cake with only buttercream. Leaving the sides of the cake exposed.
11. Decorate the top of the cake with the extra icing, peppermint chocolate and mini coconut biscuits. Slice, serve and ENJOY!
Peppermint Tart Mini Cake
LEVEL:
MEDIUM
SERVES:
8
TOTAL TIME:
2 HRS 40 MINS
PREP TIME:
2 HRS 10 MINS
COOK TIME:
30 MINS
Peppermint Tart Mini Cake
INGREDIENTS
1½ cup (352g) butter, room temperature
1½ cups (300g) Selati Pure White Sugar
4 large eggs, room temperature
1 tsp vanilla essence
2¾ cups (350g) cake flour
2½ tsp baking powder
½ tsp salt
1 cup milk
1 tin (360g) caramel dessert
1½ cups icing sugar
2 slabs (49g each) peppermint chocolate
1 packet (40g) mini coconut biscuits
METHOD
1. Preheat the oven to 180ºC. Line a 35cm x 25cm baking tray with baking paper, ensuring the baking paper comes up the side of the pan.
2. In a large bowl add 1 cup of butter whisk using an electric beater until soft and smooth. Add the Selati Pure White Sugar. Once the sugar is added, whisk until light and fluffy for approximately 5 minutes.
3. Add the eggs, one at a time, whisking well after each addition. Whisk in the vanilla essence.
4. Combine the flour, baking powder and salt in a separate bowl and mix with a fork, ensuring the dry ingredients are well combined. Add the dry ingredients to the butter mixture and mix on medium speed until just combined with the electric beater. Add the milk and mix until just combined.
5. Pour the batter into the lined tray and spread evenly. Bake for 30 minutes or until a skewer inserted into the centre of the cake comes out clean when removed.
6. Allow the cake to cool in the baking tray for 10 minutes, then remove the cake and transfer to a cooling rack to cool completely.
7. In a medium-sized bowl, whisk ½ cup butter using an electric beater. Add the icing sugar and beat until smooth. Add ½ tin caramel dessert and beat to combine. Crush 1 of the peppermint chocolate slabs and fold through the caramel icing.
8. Using a small round plate with a diameter of around 15cm, cut out 2 circles and 2 semi-circles from the cooled cake.
*Chef’s Tip: Use the cake offcuts to make delicious cake pops!
9. Place the first round of cake on a serving plate. Spread an even layer of caramel icing onto the cake layer. Spread a spoonful of the remaining caramel dessert on top of the icing. Crush ½ of the second peppermint chocolate slab and sprinkle some of this onto the cake layer.
10. Place the two semi-circles back to back on top of this layer and repeat the buttercream, caramel dessert and peppermint chocolate additions. Repeat with the final circle of cake. Ice the top of the cake with only buttercream. Leaving the sides of the cake exposed.
11. Decorate the top of the cake with the extra icing, peppermint chocolate and mini coconut biscuits. Slice, serve and ENJOY!