With many days free now with the end of University edging closer and closer as each day passes. What better way to spend my spare time than baking! And baking tasty, yummy bits and bobs.
Baking for me myself and I - I felt fairy cakes would be way more appropriate rather than a big old cake although as much as I'd like one to my self.....
Anyway to the point, without further a do..
For the sponge
- 2 free-range eggs
- 112g self-raising flour
- 112g melted butter
- 112g sugar
To decorate
- 55g butter, softened
- 85g icing sugar
- 2 teaspoons of Nutella melted
- 1-2 tbsp milk
- Handful of white and milk chocolate buttons
Preheat the oven to 180 degrees and line a 12 hole fairy cake tin with fairy cake cases.
Whisk the sugar and eggs together in a mixing bowl until light and fluffy.
Gently melt the butter over a low heat and take it off the heat towards the end and stir in the remaining non-melted pieces.
Carefully fold in the butter and flour to the sugar mixture.
Teaspoon 2 and a half teaspoons of mixture in to each fairy cake case.
Bake for 15-20 minutes or until golden. Like so...
To make the butter cream to spread on top.
Beat the butter, icing sugar and milk in a mixing bow, until smooth.
Once smooth, melt two teaspoons of Nutella for 30 seconds in the Microwave and gently add to the butter cream. Be careful not to mix it in completely as this where the marble effect comes in.
And once the cakes are cool, decorate them with the buttercream how you fancy. I went for a messy spread all over effect. But you could also cut the center our and spoon a couple of tea spoons of butter cream into the middle, place the cut out cake on top and dust with icing sugar.
Finally, place the chocolate buttons on top of the cake to add the finishing touch.
Enjoy..Nom!
