beautifully decorated mini sponge cakes

beautifully decorated mini sponge cakes  Cupcake Bouquet
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beautifully decorated mini sponge cakes


For lining cake tins of beautifully decorated mini sponge cakes with less rich mixtures, follow these instructions: Cut one or two strips of double greaseproof long enough to reach around the outside of the beautifully decorated mini sponge cakes tin with enough to overlap, and wide enough to come an inch above the rim of the tin. Fold the bottom edge up about three quarters of an inch and crease it firmly. Open it out and make slanting cuts into the folded strip at three quarter inch intervals. Place the beautifully decorated mini sponge cakes on a double thickness of greaseproof paper and draw around the base, then cut it out a little inside the line. Grease the inside of the tin, place one paper circle in the base and grease just around the edge of the paper. Place the long strips in the beautifully decorated mini sponge cakes tin, pressing them against the sides with the cut edges spread over the base. Grease all over the side paper. Finally position the second circle in the base and grease again. If your beautifully decorated mini sponge cakes tin is square instead of round, follow the same instructions, but make folds into the corners of the long strips.

For beautifully decorated mini sponge cakes, Swiss rolls and similar cakes it is always wise to line and grease a shallow tin for easy removal. Cut a piece of greaseproof paper about three inches larger than the tin (and larger still if the sides of the beautifully decorated mini sponge cakes tin are deeper than one inch). Place the in on the paper and make a cut from the corners of the paper to the corners of the tin. Grease the inside of the tin, put in the paper so that it fits neatly, overlapping the paper at the corners to give sharp angles, and grease again.

To line a beautifully decorated mini sponge cakes loaf tin, use the same method as for lining a shallow rectangular tin for a Swiss roll, but cut the paper at least six inches larger than the top of the tin. Grease the tin, position the paper, fitting the beautifully decorated mini sponge cakes corners neatly, and grease again. Madeira beautifully decorated mini sponge cakes can be covered with marzipan and royal or other icing. The lemon rind and juice may be replaced with orange. Line and grease a tin, then cream the butter and sugar together until light and fluffy, and very pale in colour. Beat in beautifully decorated mini sponge cakes eggs one at a time, following each with a spoonful of flour. Sift the remaining flours together and fold into the creamed mixture, followed by the lemon rind and juice. Spoon the mixture into the prepared tin and level the top. Bake beautifully decorated mini sponge cakes in a moderate oven until well risen, firm to the touch and golden brown. Cool beautifully decorated mini sponge cakes in the tin for five or ten minutes, then turn it onto a wire rack to cool and remove the lining paper.

To make apricot glaze for the beautifully decorated mini sponge cakes, put the jam and water into a saucepan and heat gently until the jam has melted, stirring occasionally. Rub through a sieve and return to a clean pan. Bring back to the boil and simmer until the required consistency is obtained. Allow to cool. A cool apricot glaze can be stored in an airtight container in the refrigerator for up to one week, but it must be boiled and cooled again before applying to beautifully decorated mini sponge cakes.


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