Recipe Tipsy cakes

Ingredients

  • 2000g left over cake trimmings
  • 1000g Macphie Sponge Mix
  • 150g cake margarine
  • 1000g water
  • 20g rum essence (optional)
  • Macphie o.t.t® Strawberry dessert topping or fru-ti o.t.t® Mixed Berry dessert topping
  • 500g fondant
  • Macphie 5th Avenue® Icings

Method

  1. Add 500g water to Macphie Sponge Mix, whisk on slow speed for 1 min, scrape down and add the cake margarine, whisk on middle speed for 10-15 mins followed by 1-2 mins on slow speed.  Deposit into a 18×30 baking sheet for the base and top. Bake at 170-180°C for approx. 30 mins.

  2. Mix fondant, Macphie o.t.t® Strawberry dessert topping or fru-ti o.t.t® Mixed Berry dessert topping, 500g water and rum essence, together in a saucepan and heat gently until combined.

  3. Cube the left-over trimmings and  make a pile. Pour over the above and gently mix together, careful not to break up the trimmings too much.

  4. Place the mixture onto half the sponge base as evenly as possible and put the other half of the sponge on top.

  5. Place a tray on top of the cake and weigh it down overnight.

  6. Finish with Macphie 5th Avenue® Icings and cut to size.

Products used