IMG_20170603_185411-01Made these for the baby shower held before my Grandson was born, and now 8 years later he is helping me make them for his parents for afternoon tea when they bring his new  baby sister home.



Cake mixture

  • 125g softened butter
  • 2/3 cup caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • Zest of lemon or lime
  • 1½ cups plain flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup milk

Butter cream frosting

  • 2 cups icing sugar
  • 125 g softened butter
  • 1 tsp vanilla extract
  • 2 tbs milk
  • Food colouring (optional)



Preheat oven to 180ºC and put small patty cases into trays.

Mix the dry ingredients (flour, salt, baking powder) together in a separate bowl.

Using a stand mixer cream the butter and sugar until light and fluffy, then add the eggs one at a time, whisking well between each addition. Finally add in the vanilla and lemon zest.

Slowly add the flour and milk in batches until combined – don’t over mix, we don’t want to work the gluten – scraping the bowl between additions.

Put a soup spoon full of the mix into each paper case.

Cook for about 20 minutes until just browning, test with a skewer or toothpick.

Allow to cool completely.

Butter cream frosting

Whip the softened butter until light in colour, lower the speed and add in the icing sugar and vanilla, scraping the sides as necessary. Add the milk and continue whipping on high until light and fluffy.

Add in any colouring, then put the mix into a piping bag and decorate each cake.




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