I was in slight panic when I realised I haven’t got anything ready to post for the Royal Selangor – Get Your Jelly On– 30-day Challenge! Luckily, I knew I wanted to make a cake using the ‘clone’ Royal Selangor Pewter Jelly Mould that I made not too long ago! To check out my ‘clone’ mould, please refer to this post for step by step instructions.
As we are just about 2 months away from Christmas, I thought I would start slightly early to make us a Christmas treat! By this time, a lot of shopping complexes and supermarkets have already put up their Christmas decorations. As the weather gets slightly more chilly at night, I can feel that we are not too long away from the winter! Officially by the end of this month, we will be changing time, 8 hours behind Malaysia. Day will get shorter and night will become longer. I really don’t want to even think about it!
Anyway, I like Christmas. It’s time family members get together and spend great time and eat good food. I have decided to use a cup cake recipe and decorate my cake like a Christmas tree. Doesn’t it look festive?
christmas tree cake
Yield: 2 persons
For the cake:
60g plain flour
70g caster sugar
1/2 tsp baking powder
20g unsalted butter
40ml orange juice
For buttercream icing:
100g butter, softened
140g icing sugar
a few drops of green colouring
1. Preheat the oven at 170℃. Grease the 'clone' mould with butter. In a large bowl, mix the flour, caster sugar and baking powder. Add the butter and mix until combined.
2. In a separate bowl, mix the egg, milk and orange juice. Pour the mixture into the 'clone' mould until ¾ full. Put it in an oven proof mug. Bake for about 25-30 minutes until golden and the cake is cooked through.
3. To make the buttercream icing, beat the butter until smooth and creamy, then gradually beat in the icing sugar. Add the green colouring and mix to give an even colour. Put in a icing bag with a star nozzle and set aside.
4. Put the cake on a cooling rack and leave to cool completely. Remove from the mould. Pipe the icing starting from the bottom and working upwards. Decorate with silver balls then allow to set for at least 30 minutes so that the icing has a slightly crispy finish. Dust a little icing sugar before serving.