Name: Beautiful bow
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 1/2 x 470g packet buttercake mix; 250 gram (8 ounces) butter; 3 cup (480g) confectioner's sugar; 4 tablespoon milk; purple food colouring

Ingredients

1/2 x 470g packet buttercake mix

250 gram (8 ounces) butter

3 cup (480g) confectioner's sugar

4 tablespoon milk

purple food colouring

Method

1.Preheat oven to 180°C (160°C fan-forced). Line mini muffin pans with the paper cases.

2.Make cake according to directions on packet. Drop 2 level teaspoons of the mixture into each paper case; bake about 15 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.

3.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.

4.Tint butter cream purple; spread over tops of cakes. Sprinkle cakes with edible glitter; decorate with cachous. Using picture as a guide, position cakes on prepared board in the shape of a large bow; secure with a little butter cream.

4 x 12-hole (1-tablespoon/20ml) mini muffin pans; 48 mini muffin paper cases (purple); 40cm x 55cm prepared cake board. Decorations; purple edible glitter; 60g jar silver cachous. You’ll have about ⅓ cup of the cake mixture left over, enough for another eight or so little cakes.
Note

Woman's Weekly Food

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Ingredients

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