MARY BERRY'S ICED QUEEN CAKES
"When you ice the cakes, the icing should cover the top and touch the edge of the cases. If you want to have a variety of colours, divide the icing into...
Provided by Great British Food
Categories Baking
Yield 18 Servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/Fan 180°C/Gas 6 and arrange 24 fairy cake paper cases in two bun tins.
- Place all the cake ingredients into a large mixing bowl and beat with an electric mixer until well blended and smooth.
- Divide the mixture between the paper cases - leave about 1cm between the mixture and the top of the paper cases. It is important not over fill the cases as you need a little of the rim of the paper case above the level of the cakes when they are baked so that it is easy to ice the top. Bake in the preheated oven for about 15 minutes, or until the cakes are well risen and golden brown.
- Lift out and cool on a wire rack. To make the icing, mix the icing sugar with 3-4 tablespoons of water to give a smooth coating consistency. Spoon over the cakes and decorate as liked with edible or icing flowers.
ICE QUEEN
Make and share this Ice Queen recipe from Food.com.
Provided by Darilynn
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Shake Alcohol with Ice.
- Pour into chilled Cocktail Glass.
- Splash of Ginger Ale.
- Drop in Cherry.
ICE CREAM CAKE
Steps:
- Unmolding the cake: Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate. Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.
Nutrition Facts : Calories 591 kcal, Carbohydrate 50 g, Cholesterol 112 mg, Fiber 2 g, Protein 6 g, SaturatedFat 26 g, Sodium 119 mg, Sugar 44 g, Fat 43 g, UnsaturatedFat 0 g
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