Mini cakes

10-13 minutes baking + 10 minutes decoratingeasy
What you need: circular cutters + piping set

For the dough

  • 360 g flour
  • 75 g icing sugar
  • 1 tsp Decocino vanilla extract
  • 200 g cold butter
  • 1 egg

For the cream

  • 400 g cream cheese
  • 100 g icing sugar
  • 1 tsp Decocino vanilla extract
  • 200 ml cream
  • 1 packet of instant gelatine
  • 1 packet Decocino
  • Metallic pink cake glaze 

Decoration

  • Fruits
  • Decocino purple pearl sugar sprinkles
  • Decocino wafer hearts
  • Decocino wafer roses
  • Decocino metallic pink cake glaze

Preparation

Baking

  1. Knead the butter together with the flour, icing sugar and vanilla extract. Add the egg and knead everything together to form a supple dough. Shape the dough into a sphere, wrap in clingfilm and leave to chill in the fridge for at least an hour.
  2. Evenly roll out the dough on baking paper and cut out circles in the size you want. Then place in the freezer and leave for 30 minutes.
  3. Bake the dough in an oven preheated to 175°C for 10-13 minutes and then leave to cool.

Filling

  1. To make the cream filling, first mix the cream cheese with the icing sugar until you have a creamy consistency.
  2. Stir the Decocino metallic cake glaze in your choice of colour into the cream cheese mixture.
  3. Then add the vanilla extract.
  4. Finally beat the cream and instant gelatine together until you have a stiff consistency, carefully fold into the cream cheese mixture.

To decorate

  1. Spoon the cream cheese filling into a piping bag and apply dabs of cream onto the first cut-out biscuit that will form the base.
  2. Lay the second biscuit on top and repeat the process with the cream, then place over the third biscuit and apply dabs of cream on top.
  3. To finish off, decorate the mini cakes with your own choice of fruit, wafer roses, sugar pearl sprinkles and hearts.

Products used

Metallic cake glaze
Metallic cake glaze
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Deco Shredder
Deco Shredder
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Vanilla Extract
Vanilla Extract
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Sugar Sprinkles
Sugar Sprinkles
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