Coconut Mini Cake

Overview
Steps
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Ingredients

1 package of prepared sponge cake Decora

4 Eggs

25 ml of water

2 spoons of coconut rapè

Apricot jam

Products

Double point tool in plastic Nastro-Sorriso

€4,65 VAT included

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Steel whips

€4,45 - €12,30 VAT included

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Step 1

Pour the contents of a bag of fluffy cake mix into a bowl. Add 25 g of water and 4 eggs. Whip the preparation by first mixing with a hand whisk to mix the ingredients then using an electric mixer for about 5 minutes. Add a few drops of coconut flavoring and 2 tablespoons of grated coconut. Spray the spray remover inside the mini cake molds. Using a pastry bag, fill the molds for ¾ with the dough and bake in a static oven for about 20 minutes.

Step 2

Leave the cupcakes to cool then brush the surface of the mini cakes with the previously sifted apricot jam. Switch to decoration, roll out the white sugar paste into a thin sheet of about 1 - 2 millimeters and line the tartlets. Prepare the colored paste by mixing the white sugar paste with a few drops of green coloring gel for the leaves, light blue and purple for the flowers. With the help of the double-pointed plastic tools, create small flowers and leaves. Paste the decoraon the surface of the mini cakes using a brush and a little water. Help yourself with kitchen tongs to position the decorations on the surface of the cupcakes.