SiliKoMart sent me these silicone molds to review together with a silicone mat and a package of sugar pasta. Thank you silikomart for the lovely gift.
I would rate this product with five stars as they do not need any greasing and the cakes come out very easily. They wash easily even in the washing machine.
I learned about sugar paste many years ago and although a few years back I had bought all the ingredients to make some, I never got to that. Now that I have been reminded of this, I think this time I will attempt and make some myself. My friend Eftychia from Dream of Cakes, has a tutorial, which I will follow, provided I find all the ingredients in Greece.
These could easily be made by anyone.
I must admit that my first attempt to cover them with sugar paste was not very successful but my second try was much better. I believe with a third attempt they will turn out even better.
Do not judge the appearance of my mini cakes as I have decorated them with no professional tools. I used my creativity and used my pasta machine to roll out the sugar paste, various sizes of glasses and cookie cutters to cut rounds, tweezers, wooden skewers a tip of pastry bag and the lid of a pen to decorate the cakes. However, if you want a more professional look there are molds with mini designs to make more attractive decorations.
The recipe for these mini cakes is one I have been making for many years. I made these very small mini cakes in the restaurant I worked on a daily basis. They were very small cakes, the size of a walnut, which we offered free with a cup of coffee and were a big hit. This recipe can be made into a cake which needs more time to bake and less the the very small ones. Of course, you know when they are ready by testing them with a knife or a toothpick.
Could these mini cakes become the new trend instead of cupcakes?
Instead of the traditional Greek “bombonieres” which are out-fashioned, these would be great for bridal showers or weddings. They would be lovely inside a similar favour box.
Of course you need not limit your creations to wedding cakes.
If you use coloured sugar paste and different designs you can make them for birthday parties, christenings etc., but with a simple chocolate ganache and some whipped cream you can make them for any other occasion.
Three Tiered Lemon and Raspberry Mini Wedding Cakes
Preparation time: 20 minutes
Baking time: 25 – 30 minutes
Makes: 9 mini cakes or 18 cupcakes
- 1 cup (2 sticks) 227 grams 8 ounces butter at room temperature
- 1 cup (200) out 227 grams 8 ounces) granulated sugar
- 1 tsp salt
- 227 grams (8 ounces) eggs (4 large ones) room temperature
- 2 cups, 256 grams (9 ounces) cake flour (1 cup flour 128 grams)
- 2 tsp baking powder
- ½ tsp salt
- 10 drops raspberry essence
- 1 tsp lemon zest
- ½ cup heavy cream with 1 tbsp lemon juice
- 1 tbsp lemon juice
- 1 tbsp lime juice
- ¼ cup sugar
- Preheat your oven to 180o C / 350o F.
- Put the cream and lemon juice, mix and wait for about 15 minute until it curdles.
- Put the cake flour in a bowl (or all purpose flour together with corn flour (starch) and mix in the baking powder and salt. Sieve the mixture and mix in the zest. (See how to make cake flour here).
- Beat the butter, using a hand mixer, at high speed for 1 minute.
- Add the sugar and beat at medium speed for 2 – 3 minutes.
- Add the eggs slowly one at a time and beat again.
- Add the heavy cream and blueberry essence and mix.
- Lower mixer speed and add the flour mixture.
- Divide mixture into molds, filling 3/4 of the mold or up to the last line and bake for about 25 to 30 minutes.
- Heat the lemon juice with sugar and bring to a boil until the sugar dissolves, to make the syrup.
- Remove the mini cakes from the oven and brush each one with the lemon syrup.
- Allow to cool and cut the rounded top with a sharp knife, so that they can stand upside down.
- Unmold and cover with sugar paste.
Tips for sugar paste:
- Knead the sugar paste to make it softer.
- Add a few drops of food colour to make coloured sugar paste.
- If the sugar paste becomes sticky on the hands, add some icing sugar and knead again.
- When kneading the sugar paste add a few drops of vanilla or other essence.
- Wet the back side of the rolled out sugar paste with syrup so that it sticks on the mini cakes.
- Leftover sugar paste can be kneaded again to be reused.
- To flavour the sugar paste, add a few drops of raspberry or other essence.
- To decorate the cakes with the small designs you can glue them by wetting them with a little bit of water, using the edge of the skewer .
- Leftover sugar paste must be wrapped in cling film and stored in an air tight container. No refrigeration.
The winner of my Cookbook is Jane.
Congratulations Jane, I will send you the cookbook right away!
You can find many Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores. You can find more details here.
Other relevant recipes:
Kopiaste and Kali Orexi,