Cupcakes as gifts/parcels

Making those cupcakes is a great fun for long, dark, winter evenings. As baking the cakes is not so complicated and time consuming decorating them takes a lot of time. Recipe for cake comes from here, although I skipped the cocoa. The fondant and frosting were ready to use.

Ingredients for cake baked in 33 x 23 cm baking tin:

• 380g margarine
• 530g sugar
• 6 tbsp milk
• 6 eggs (yolks and whites separately)
• 380g flour
• 2 tsp baking powder
• 1 tbsp vanilla sugar

Put the margarine, sugar and milk into a big pot and cook the on low heat stirring occasionally until it bubbles. Set aside to cool down.

Preheat the oven to 200C. Grease and sprinkle with semolina or dry breadcrumbs the baking tin.

When the cake mixture is cooled down add the egg yolks, flour, baking powder and with wooden spoon combine them together. In separate bowl whisk the egg whites with pinch of salt until stiff. Gently fold in the egg whites into the cake mixture. Pour the batter into baking tin and bake for 45 minutes.

When the cake is ready, cool it down completely on wire rack. Then cut into approximately  5 by 5 cm squares. Each square slice into half, spread with cream, I used Betty Crocer chocolate fudge frosting, then cover with top like sandwich. Then crumcoated the small cakes with butter cream, I used Bety Crocer vanilla frosting, and covered with fondant. I used Dr. Oetket's ready to roll fondant and Sugarflair gel colourings.