Iced white chocolate cakes

23 Sep

125g butter
100g white chocolate, chopped
3/4 cup caster sugar
2 tbsp honey
3/4 cup milk
1 tsp vanilla essence
2 eggs
1 1/4 cups flour, sifted
1/2 tsp baking powder
500g white fondant icing (available from supermarkets)
Cornflour, to roll out icing
Silver cachous (available from supermarkets) to decorate

1. Heat oven to 160°C fan bake. Grease and line the bases of 6 x 250ml-capacity cake tins.

2. Place butter, sugar, honey, white chocolate and milk in a saucepan over a medium heat. Stir until chocolate melts and sugar dissolves. Remove to cool to room temperature.

3. Stir in vanilla and eggs, then stir in flour and baking powder. Spoon into prepared cake tins and bake for 30 to 35 minutes, or until a skewer inserted in the centre of one cake comes out clean. Remove cakes to a wire rack to cool.

4. Once the cakes are cold, ice with rolled-out fondant icing. Dust a work surface with cornflour, then roll out icing and use to cover cakes. With extra fondant icing, cut out desired shapes with pastry cutters. Arrange decorations on tops of cakes by moistening the backs of shapes with a little water and pressing onto the top of each iced cake. Decorate with silver cachous (silver balls), if desired.



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