Ingredients
125g butter
softened
¾ cup caster sugar
(165g)
1 egg
½ tsp vanilla essence
1 cup self raising flour
(225g)
¾ cup milk
(190mL)
3 cups icing sugar
(480g), sifted
1½ tbsp butter
melted
¼ cup hot water
(60mL)
red food colouring
1 cup Dark Chocolate Melts
(150g), melted
½ cup White Choc Bits
(95g)
silver cachous
for decoration
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 two 12-hole round-based shallow patty pans
- 1 electric mixer
- 1 wire rack
- 1 piping bag or freezer bag
Instructions
- Preheat oven to 180c/160C fan forced. Grease two 12-hole round-based shallow patty pans.
- Using an electric mixer, beat butter and sugar until light and fluffy; add egg and vanilla, beat until just combined. Add flour and milk, beat until smooth.
- Divide mixture amoung prepared pans; bake 12-14 minutes until golden; turn out onto wire rack to cool.
- To make icing: combine sugar, butter, water and a few drops of food colouring; stir until smooth. Spread icing over the rounded side of each cake.
- Spoon Dark Chocolate Melts into a piping bag or freezer bag with the corner snipped; decorate cakes as pictured. Use White Choc Bits to create spots on the beetle and use silver cachous for the eyes. Allow to set before serving.
