Flower cakes

Yield: 24 Servings

Measure Ingredient
1 \N 280g packet golden sponge cake mix
2 tablespoons Pure cocoa
2 \N Eggs
⅔ cup Water
300 millilitres Thickened cream
½ cup Sweetened condensed milk
90 grams Cooking chocolate; melted
200 grams Allens freckles
1 \N 40grams Allens jelly tots

Line 2 x 12 -hole deep patty pans with paper patty cases.

Combine sponge cake mix and pure cocoa. Make sponge cake according to instructions on packet using eggs and water. Spoon mixture into prepared pans.

Cook in moderate oven, 180C, for about 12 minutes, or until cooked when tested. Turn out onto wire rack to cool. Cut out centre of cakes.

Combine cream, condensed milk and cooled chocolate in a small bowl. Beat until thick. Spoon mixture into centre of cakes.

Arrange freckles around centre of cakes to form petals. Use jelly tots as flower centres.

Recipe by: Australian Women's Weekly.

Posted to MC-Recipe Digest by Ray Milbrandt <ray@...> on Feb 19, 1998

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