Monday, 15 December 2014

Gingerbread and Salted Caramel Wreath Cake

I found some cute little bundt cake moulds at Coles, for a bargain price of only $3.00 and thought they would be perfect to create little Christmas wreath cakes with!

This recipe is pretty easy to master! If you don’t want to make mini bundt cakes, you could also use one big bundt cake tin and make a larger cake for the whole family, or make smaller individual ones using a little donut cake pan. 

1 ½ Cupcakes Plain Flour
¾ Cup Self-Raising Flour
1 Teaspoon Bicarb Soda
1 Tablespoon Ground Ginger
1 Teaspoon Mixed Spice
1 Cup Brown Sugar
¾ Cup Vegetable Oil
1 Cup Golden Syrup
2 Eggs, lightly beaten
¾ Cup Milk
Your favourite salted caramel (your own, or purchased - for drizzling on top)
100 grams of melted white chocolate (for drizzling on top)
Red M&Ms, smarties or jaffas
Green lolly mint leaves

Method for the Gingerbread Cake
Preheat the oven to 180 degrees celsius and grease your pans.

Sift together the flours, bicarb soda, ginger and mixed spice into a bowl. Add the sugar and stir until all combined.

In a separate jug, combine the oil, golden syrup, eggs and milk.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour the mixture into your prepared pans. If you’re making one big cake, bake for about 35 – 40 minutes. If you’re making the smaller bundt cakes, bake for about 20 – 25 minutes. If you’ve decided to go for the small individual gingerbread donuts, bake for approximately 15 minutes.

Let cool in the pan and then turn out onto a wire rack to cool completely.

Once cooled completely, drizzle your salted caramel over the top of the cake, followed by the white chocolate. The best part about the little bundt cakes is the pool in the middle that can be filled with salted caramel and chocolate!

Place two red M&MS and a lolly mint leaf next to the red M&Ms to create holly.

This would make the perfect Christmas Gift, Secret Santa present or delicious Christmas Dessert for everyone!

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