Snacks

Purple petals

purple petals
12 Item
1H

Ingredients

Fluffy frosting

Method

Purple petals

1.Preheat oven to 170°C (150°C fan forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl, cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Make fluffy frosting. Spoon frosting into large piping bag fitted with a large fluted tube. Pipe a medium-sized star on tops of cold cakes. Position a sugar flower in the centre of each cake before the frosting has set.

Fluffy frosting

6.In a small saucepan, combine sugar and the water; stir with a wooden spoon over high heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 3 to 5 minutes or until syrup is slightly thick. If a candy thermometer is available, the syrup will be ready when it reaches 114°C.
7.Otherwise, when the syrup is thick, remove the pan from the heat, allow the bubbles to subside then test the syrup by dropping 1 tsp into a cup of cold water. The syrup should form a ball of soft sticky toffee when rolled gently between your fingertips.
8.The syrup should not change colour; if it does, it has been cooked for too long and you will have to discard it and start again.
9.Meanwhile, in a small bowl, beat egg whites with electric mixer until stiff; keep beating (or whites will deflate) until syrup reaches the correct temperature.
10.When syrup is ready, allow bubbles to subside then pour a very thin stream onto the egg whites with mixer operating on medium speed. If syrup is added too quickly to the egg whites, frosting will not thicken. Continue beating and adding syrup until all syrup is used. Continue to beat until frosting stands in stiff peaks (frosting should be barely warm by this stage).
11.Tint frosting, if desired, by beating food colouring through while mixing, or by stirring through with spatula at the end. Frosting can also be flavoured with a little of any essence of your choice.
12.For best results, frosting should be applied to a cake on the day it is to be served, while the frosting is still soft and has a marshmallow consistency. While you can frost the cake the day before, the frosting will become crisp and lose its glossy appearance, much like a meringue.

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup.

Note

Related stories

Pumpkin and Parmesan scones
Snacks

Pumpkin and Parmesan scones

These scrumptious scones put leftover pumpkin to excellent use. They're light and fluffy, and the sprinkle of Parmesan on the top adds so much flavour. Enjoy fresh out of the oven, slathered in butter, with a cup of tea.

Berry Swirl Meringue
Snacks

Mother’s Day afternoon tea recipes

Mums spend so much time looking after everyone, why not return the favour with these delicious Mother’s Day afternoon tea recipes and celebrate Mother’s Day in style with a special afternoon tea shared with close friends and family


Shortbread
Snacks

Shortbread

Dusting cookie stamps with icing sugar is essential for a clean imprint on buttery dough. Note

Mixed mini quiches
Snacks

Mixed mini quiches

These can be prepared ahead and reheated in a slow oven, 150°C, 5-10 mins. If like, used ready-made shortcrust pastry. Note