Garland cakes

Garland cakes

By
From
Bake and Decorate
Makes
12
Photographer
Laura Edwards

These exquisitely intricate paper collars wrap around the cupcakes, which are very simply iced and decorated. You can create an impressive display with very little effort and you should be able to reuse the collars. I added 1 1/2 teaspoon of very tiny dragees for this photo, but you can use all the same size if it’s easier.

Ingredients

Quantity Ingredient
1 Victoria sponge, batter only
6 silver cupcake cases
6 gold cupcake cases
100g unsalted butter, softened
100g icing sugar
2 oranges, finely zested
500g mascarpone
1 teaspoon vanilla extract
1 tablespoon cointreau, (optional)
large star nozzle
nylon piping bag
3 teaspoons silver and gold dragees
12 cupcake collars

Method

  1. Preheat the oven to 180ºC.
  2. Place the cases into a cupcake tin and divide the batter evenly between them. Bake for 15–20 minutes, or until the cakes are well risen and spring back to the touch. Leave to cool in the tins for 1–2 minutes, then remove to cool on a wire rack.
  3. Make the topping by creaming the butter, sugar and zest for about 5 minutes until pale and fluffy, then add the mascarpone, vanilla and Cointreau (do not over-mix as it may become too liquid). Pipe the buttercream on to each cake using the star nozzle and piping bag. Sprinkle the silver dragees on to the cakes in silver cases, and the gold dragees on to the cakes in gold cases.
  4. When ready to serve, make up the 12 paper collars, place a cake in each one and display.
Tags:
Baking
Cakes
decorating
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