Moulds inspire creative cookery in these shapely sweet treats, which are both pretty and delicious
Mini carrot & rose Bundt cakes
Makes 12
70ml olive oil, plus extra for greasing
190g plain flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
2 carrots, trimmed, peeled and grated
50g pecans, chopped
150g caster sugar
60ml buttermilk
3 eggs
50g unsalted butter, softened
150g icing sugar
100g cream cheese
3 drops rose essence
1 tbsp rose petals
12-hole mini Bundt tin
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the mini Bundt tin with oil. In a large mixing bowl, mix together the flour, baking powder, cinnamon, baking soda, carrots, pecans and caster sugar. In a large jug, whisk together the olive oil, buttermilk and eggs. Pour the wet ingredients into the dry ingredients and combine until smooth. Divide the mixture between the holes in the prepared tray. Bake for 15-20 mins until the mini Bundt cakes are firm. Allow to cool within the tin.
In a bowl, mix together the butter and icing sugar until smooth, then stir in the cream cheese and rose essence. Whisk with an electric whisk for 1-2 mins until smooth. Place the Bundt cakes on a wire rack and spoon on the icing, then sprinkle over the rose petals. Allow to set, then place on a serving plate.
Strawberry & cream chocolate cups
Makes 12
120g dark chocolate
small punnet of strawberries, hulled and finely diced
100ml double cream
1 tsp vanilla bean paste
small mint leaves, to decorate
12-hole fluted individual chocolate mould
piping bag with a star nozzle
Break up the chocolate into pieces in a microwaveable bowl.
Microwave for 1-11/2 mins until the chocolate can be stirred smooth.
Drop 1 tsp of melted chocolate into each mould hole, then tip the mould from side to side so all the inside of the holes is covered by a thin layer of chocolate. Allow to cool, then leave to chill for 2 hrs. Remove the cups from the mould and place on a serving plate. Divide the strawberries between the cups, reserving 12 pieces of strawberry. In a bowl, whisk the double cream and vanilla paste together for 1-2 mins until thick. Fill the piping bag, fitted with the nozzle, with the vanilla cream. Pipe into the chocolate cups, then top each rosette of cream with a reserved strawberry piece and a single small mint leaf. Serve immediately.
Berry Bundt cake
Serves 10
125g unsalted butter, softened, plus extra for greasing
180g caster sugar
2 eggs
200g plain flour
1 tsp baking powder
50ml soured cream
100g strawberries, hulled and chopped, plus extra to decorate
50g blueberries, halved, plus extra to dec
