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Cherry Mistletoe Cakes

In a cake mixer beat until creamy and pale:
150 grams soft butter
I cup caster sugar
Then add:
2 eggs
Beat again until pale.
Add:
1/2 cup milk
2 tablespoons custard powder
2 and 1/2 cups self raising flour.
then:
a 425 gram can of chopped and drained pitted cherries
Spoon into 16 large muffin cases
Bake at 200 degrees Celsius for 20 minutes or until skewer test comes out clean.

When cold Ice with:
Beat together 250 grams cheese and 2 cups of powdered sugar until mixed.
In a separate bowl whip 300ml double cream.
Fold cream into cream cheese mixture.
Pipe or spread on to each cake.
Decorate with Holly leaves made from rolled white icing.
Use a red lolly (jaffa, M & M,  or jelly type) as the berry.
Serve.
Eat within a day.




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