Tala Mini 6 Hole Tin
For The Shortbread Base
55g of Unsalted Butter
20g of Caster Sugar
10g of Desiccated Coconut
90g of Plain Flour
For the Cakes
65g of Unsalted Butter
65g of Caster Sugar (+2tsp.)
1 Large Egg
65g of Self Raising Flour
1/4 tsp of Baking Powder
25g of Desiccated Coconut
30g of Berries (Frozen of Fresh)
For the Cream Cheese Frosting
50g of Unsalted Butter (At Room Temperature)
50g of Full Fat Cream Cheese
250g of Icing Sugar
Red Food Colouring
For the Meringue
1 Egg White
Double the weight of the egg white for the amount of Caster Sugar
50g of Dark Chocolate
Pre-heat the oven to 175 degrees fan and grease your 6 hole mini muffin tin.
Prepare your shortbread but beating together the butter, sugar and coconut until smooth and creamy. Beat in the flour until you get a bread crumb consistency then use your hands to press the mixture together to form a dough. Break into smaller balls and press into the bottom of three of the holes in your tin. Place in the fridge to chill.
To prepare your cake batter cream together the butter and sugar until smooth and pale. Beat in the egg. Fold in self raising flour, baking powder and desiccated coconut.
In a frying pan gently heat the berries, 2 tsp of caster sugar and 2tbs of water. Heat for 3 - 5 minutes or until the water has evaporated and your berries have broken down, add more water if necessary. Leave to cool slightly before folding into your cake batter.
Top your chilled shortbread with the cake batter and the remaining empty holes, baking in the over for 20 - 22 minutes until cooked through and skewer comes out clean. Leave to cool before removing from the tin.
Whilst your cakes are cooling prepare your cream cheese frosting. Beat together the cream cheese and butter until pale - around 3 minutes. Gradually add your icing sugar in small batches, once fully incorporated beat for a further 3 minutes. Add a little food colouring until you have your desired colour.
Level the tops of each cake out, giving you a complete flat service. Fill a piping bag with a star nozzle with your cream cheese frosting, pipe small amounts around the outside of the cake with the shortbread base then once in the middle, gently place the cake with no shortbread on top and repeat the piping technique. You can simply spoon your buttercream onto your cakes.
You can enjoy your cakes as they are - they are still great but to really impress follow the steps below to create the fabulous and professional finish.
Pre-heat the over to 125 degrees (fan) and line a baking sheet with baking paper.
Weigh your egg white, double that amount and that is how much caster sugar you will need to add. Whisk the egg white until it forms stiff peaks, once stiff, gradually add your caster sugar and continue to whisk. To check your meringues are perfectly mixed together take some of the mixture and rub it in between your fingers - you should feel no sugar, if you can continue to whisk. If you want to add a little colour now is the time to do so.
Place the meringue mixture in a piping bag and pipe small meringue kisses onto your baking paper. Bake in the over for 20 - 22minutes or until your kisses come away from the paper with ease. Leave to cool before removing from the paper.
To make the chocolate shard simply melt the chocolate in a bowl over boiling water. Once melted remove from the heat, take a teaspoon of the mixture, place it onto baking paper or a silicone mat, dollop the chocolate and drag the tea spoon to create the ‘feathered’ look. Place in the freezer to set.
Once the chocolate has cooled add a meringue kiss, a chocolate feather and a couple berries. I use frozen berries as they hold their shape better on top the cake.
Now put your feet up and ENJOY!!
All My Love