MINI FESTIVE CAKES

Method

• Line a 13 x 9” tin with greaseproof paper.
• Warm the milk with the brewed Christmas tea in a large saucepan and bring to the boil.
• Allow to cool slightly then strain into a jug.
• Add the oil and eggs and whisk to combine.
• Combine the dry ingredients together, then add in the wet ingredients.
• Pour the mixture into the tin and bake at 170C for 20-25 minutes.
• Once cooled, cut into 16 rounds using a 2 inch cutter.
• Place on a cooling rack on top of a roasting tray.
• To make the berry ganache, beat the orange syrup and berries together until the berries soften.
• Blend until smooth and sieve to remove the seeds.
• Return back to the pan and add the cream.
• Heat slightly until just simmering and pour on over the chocolate.
• Pour the ganache on top of the cakes and using a palette knife push the ganache over the edge of the cakes.
• Smooth the sides with the ganache. Repeat until all the cakes are covered, then leave to set.
• To make the dried oranges, thinly slice the orange. Place the water and sugar in a saucepan and bring to the boil. Reduce the heat and add the orange slices.
• Simmer for 5 minutes, then remove the orange slices using a slotted spoon and place on a parchment lined baking tray.
• Bake in the oven heated to 90C for 30mins until dried out. Once dried and cooled, cut into quarters.
• Decorate the cakes: beat the cream cheese slightly and place in a piping bag and swirl on top of each cake.
• Garnish with the dried cranberries, orange slices and embellish with gold leaf.
• Garnish with the dried cranberries, orange slices and embellish with gold leaf.

For the Berry Ganache 

• Line a 13 x 9” tin with greaseproof paper.
• Warm the milk with the brewed Christmas tea in a large saucepan and bring to the boil.
• Allow to cool slightly then strain into a jug.
• Add the oil and eggs and whisk to combine.
• Combine the dry ingredients together, then add in the wet ingredients.
• Pour the mixture into the tin and bake at 170C for 20-25 minutes.
• Once cooled, cut into 16 rounds using a 2 inch cutter.
• Place on a cooling rack on top of a roasting tray.
• To make the berry ganache, beat the orange syrup and berries together until the berries soften.
• Blend until smooth and sieve to remove the seeds.
• Return back to the pan and add the cream.
• Heat slightly until just simmering and pour on over the chocolate.
• Pour the ganache on top of the cakes and using a palette knife push the ganache over the edge of the cakes.
• Smooth the sides with the ganache. Repeat until all the cakes are covered, then leave to set.
• To make the dried oranges, thinly slice the orange. Place the water and sugar in a saucepan and bring to the boil. Reduce the heat and add the orange slices.
• Simmer for 5 minutes, then remove the orange slices using a slotted spoon and place on a parchment lined baking tray.
• Bake in the oven heated to 90C for 30mins until dried out. Once dried and cooled, cut into quarters.
• Decorate the cakes: beat the cream cheese slightly and place in a piping bag and swirl on top of each cake.
• Garnish with the dried cranberries, orange slices and embellish with gold leaf.
• Garnish with the dried cranberries, orange slices and embellish with gold leaf.

For the Dried Oranges 

• Line a 13 x 9” tin with greaseproof paper.
• Warm the milk with the brewed Christmas tea in a large saucepan and bring to the boil.
• Allow to cool slightly then strain into a jug.
• Add the oil and eggs and whisk to combine.
• Combine the dry ingredients together, then add in the wet ingredients.
• Pour the mixture into the tin and bake at 170C for 20-25 minutes.
• Once cooled, cut into 16 rounds using a 2 inch cutter.
• Place on a cooling rack on top of a roasting tray.
• To make the berry ganache, beat the orange syrup and berries together until the berries soften.
• Blend until smooth and sieve to remove the seeds.
• Return back to the pan and add the cream.
• Heat slightly until just simmering and pour on over the chocolate.
• Pour the ganache on top of the cakes and using a palette knife push the ganache over the edge of the cakes.
• Smooth the sides with the ganache. Repeat until all the cakes are covered, then leave to set.
• To make the dried oranges, thinly slice the orange. Place the water and sugar in a saucepan and bring to the boil. Reduce the heat and add the orange slices.
• Simmer for 5 minutes, then remove the orange slices using a slotted spoon and place on a parchment lined baking tray.
• Bake in the oven heated to 90C for 30mins until dried out. Once dried and cooled, cut into quarters.
• Decorate the cakes: beat the cream cheese slightly and place in a piping bag and swirl on top of each cake.
• Garnish with the dried cranberries, orange slices and embellish with gold leaf.
• Garnish with the dried cranberries, orange slices and embellish with gold leaf.