Mini Strawberry and Rose Bundt Cakes

Mini Strawberry and Rose Bundt Cakes
I am sure to say The Queen herself would be happy to serve these at one of her garden parties! Yummy bites of summer in one hit made with the classic flavour combination of Strawberries and Rose. Baked using the mini Doughnut tin, these treats look like fashionable little bundt cakes.
Makes: about 40 mini cakes
Skill: Easy

Store Locator

Are you looking to purchase this product? Click here to find your local store.

Cake Batter

  • 100 g unsalted butter
  • 100 g castor sugar
  • 45 g plain flour
  • 45 g ground almonds
  • ¼ tsp baking powder
  • A few drops of Vanilla extract
  • 2 medium eggs, beaten
  • Pinch of salt
  • Grease for tin

Rose Sugar Syrup

  • 50 g castor sugar
  • 50 g water
  • Rose water (if prefered use vanilla)

Rose Glaze Icing

  • 150 g Icing sugar, sifted
  • A little of the sugar syrup
  • Optional - Pink food colouring
  • Edible flowers to decorate
  • Strawberries cut in half
  • Optional Piping Gel

Step 1

  • Preheat the oven to 160 degrees celsius.
  • Grease the tin with cake release

Step 2

  • Cream together the butter, sugar, vanilla and salt until light and fluffy.

Step 3

  • Add the eggs a little at a time to the creamed mixture
  • Ensure that the mix is fully combined before adding the next bit of egg to prevent curdling
  • If at the end of the egg mixture, the batter looks like it is about to split, add a tablespoon of the flour to help stabilize.

Step 4

  • Sift in the flour and baking powder in two stages
  • Gently fold in or use the lowest speed on your mixer to just combine

 

Step 5

  • Pour the batter into the prepared tin and bake either on the bottom shelf or the centre of the oven for about 10 - 12 minutes or until the sides of the cake pull away from the edges of the tin
  • Leave to cool in the tin for 5 minutes, then upturn onto a cooling rack and paint with the sugar syrup

Step 6

Making the sugar syrup

  • In a small saucepan place the sugar and water and gently heat until the sugar dissolves
  • Allow to cool slightly and add either the rose or vanilla flavouring. 

Step 7

Decorating the cakes

  • Before decorating the cake, you may wish to place it on your chosen plate, stand or board
  • To make the glaze, mix the reserved tablespoon of sugar syrup into the icing sugar
  • You are looking for a pouring consistency, if the icing is still a little stiff, add a little bit of water until the desired consistency is achieved
  • Place into a piping bag and cut a small hole in the tip
  • Drizzle the mixture around the top of the cake, allowing some bits of icing to cascade down the side
  • Leave to set and decorate with edible flowers and cut strawberries. For a professional finish, paint the cut surface of the strawberry with a thin layer of piping gel, this will not only preserve the strawberry for a bit longer, but also give it a gorgeous glaze. 

Back to top