MINI CHRISTMAS CAKES
Recipe makes 33 Mini Christmas Cakes
Group I
Ingredient
KG
Margarine
0.750
Water
0.500
Total Weight: 1.250
Group II
Ingredient
KG
Raisins
2.500
Green Cherries
0.250
Red Cherries
0.250
Mixed Spice
0.012
Ground Cinnamon
0.005
Sodium Bicarbonate
0.007
Total Weight: 3.024
Group III
Ingredient
KG
Blackjack (optional)
0.005
Eggs
0.875
Total Weight: 0.880
Total Weight: 1.500
Total Weight: 1.650
- Melt the margarine in a pot with warm water (Group I).
- Add the ingredients from Group II to the pot and mix well.
- Simmer on low heat with the lid on for ±15 minutes, allowing the fruit to swell.
- Allow to cool, then add the ingredients from Group III and mix well.
- Then add Group IV and mix well for 2 minutes on slow speed.
- Grease the mini pudding tins with Tinglide.
- Scale 200g of mixture into each tin.
- Bake at 170ºC for 30-45 minutes.
- Remove the cakes from the oven and turn them upside down.
- Remove the cakes from the tins and allow to cool.
- Pour 50g of Pearl Wet Fondant over each of the cakes and decorate as desired.
