Strawberry daiquiri cocktail fancies

Lunch

Nutrition and extra info

  • Vegetarian

    • Nutrition: per serving

  • kcal323
  • fat11g
  • saturates7g
  • carbs51g
  • sugars44g
  • fibre0.4g
  • protein3g
  • salt0.4g
  • Ingredients
  • Method

    • Ingredients

    For the base cakes

  • 250g butter, softened (plus extra for the tin)

    Butter

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    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 large eggs
  • 250g golden caster sugar
  • 250g self-raising flour
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp vanilla extract
  • 6 tbsp white rum

    • For the filling

  • 100g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar
  • 1 tsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 6 tsp strawberry jam

    • For the icing

  • a few drops pink food colouring
  • 1kg pack fondant icing sugar

    • To decorate

  • white icing
  • freeze-dried strawberries or lime zest

    • Method

    1. Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm tin and line with baking parchment. Put the cake ingredients in a bowl except for the white rum. Whisk until smooth using an electric whisk, then transfer to the tin, smooth out and bake for 30-35mins until a skewer inserted in the centre comes out clean. Leave to cool completely.

    2. Meanwhile, for the filling, whisk the butter, icing sugar and milk together until smooth, then transfer to a piping bag.

    3. When the cake is cold, slice off the top so it’s flat, turn over, trim and cut into neat, approx. 4cm squares (four squares across and seven down). You should have 28. Dip each one briefly in the rum and sit dipped-side up. Put a tiny dot of strawberry jam on top of each cake, then pipe a raspberry-sized ball of the buttercream filling on top of each one.

    4. For the icing, mix the fondant icing sugar, pink colouring and enough water to make it a condensed milk consistency. Put the cakes on wire racks set over trays to catch the drips, then coat each one in the icing. The best way to do this is to hold each one over the bowl of icing on a slotted spoon then generously drizzle over the icing with a tablespoon. Remove from the slotted spoon with a cutlery knife and sit on the rack to dry. Decorate with a sprinkling of freeze-dried strawberries and white icing. Serve in cake cases, if you like. Will keep for two days in an airtight container.

      Why not also try our piña colada and espresso martini fancies?

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