Find inspiration in traditions and nostalgia this Christmas with our delightful Christmas Bauble Cakes.
|Sponge Ingredients||Filling Ingredients|
|• 534g Fresh Medium Eggs||• 200g Scotts Caramel Sauce|
|• 332g Caster Sugar||• 500g Bakers White Chocolate Coatings|
|• 170g Plain Flour||• 300g Buttercream|
|• 44g Cocoa Powder||• 1 Silicone Mould|
1. To make sponge, place the eggs and the caster sugar into a bowl and mix with an electric whisk for 5-10 minutes or until the mixture is at ribbon stage. Sift in the plain flour and cocoa powder and fold in gently with a metal spoon. Line 3 baking trays with baking parchment, divide the mixture between trays and bake for 10 minutes or until the sponge is springy to touch. Turn sponge out onto a sheet of greaseproof paper dusted with semolina. Whilst warm gently remove paper and allow to cool.
2. To make filling/topping, using a round cutter the same size as mould, cut out discs of sponge and put to one side, you'll require 2 per cake. Melt Bakers White Chocolate Coatings to 45-50°C. Using a pastry brush, gently brush inside of the mould. Place in the fridge and allow to set. Once set, take out of fridge and repeat the process to create a thicker shell, repeat if required. Place in the fridge to set. Blend 50g of Scotts Caramel Sauce into Buttercream. Pipe 20g of Caramel Buttercream inside of each mould then pipe 20g of Scotts Caramel Sauce on top of the Buttercream. Add one of your chocolate sponge discs, repeat the process to fill the mould then place on the 2nd disc, just below the top edge of the mould. Melt the remaining Bakers White Chocolate Coatings to 45-50°C, pour onto the chocolate sponge disc to seal in the filling. Place in the fridge to set. Once set, take out of the fridge and release from the silicone mould. Finish the bauble with additional Christmas decorations if required.
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