Little Spiced Chocolate Christmas Tree Cakes
Print recipe
| Serves | 12 Christmas Tree Cakes |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
These delightful little Spiced Chocolate Christmas Tree Cakes will bring a smile to the faces of all who see and eat them! Lightly spiced chocolate cakes are decorated with vanilla buttercream to look like mini Christmas Trees, and are suitably decorated with stars and edible lustred pearls. The cakes can me made ahead of time and then frozen before decorating nearer the time or on the day. These also make wonderful and fun gifts for family and friends - just pop them in a cake box and add a BIG ribbon for BIG smiles!
Ingredients
Cakes
- 100 g (4 oz) butter or margarine (I sometimes use Stork margarine)
- 200 g (7 oz) caster sugar
- 50 g (2 oz) dark chocolate
- 2 medium eggs
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ground ginger
- 175 g (6 oz) Self Raising Flour
- 120 ml (8 tbsp) milk
Buttercream
- 100 g (4oz) butter or margarine
- 225 g (8 oz) sieved icing sugar
- 1 teaspoon vanilla extract
- green food colouring
Decorations
- edible gold stars
- edible lustred pearls
- Edible green or gold glitter
Note
These delightful little Spiced Chocolate Christmas Tree Cakes will bring a smile to the faces of all who see and eat them! Lightly spiced chocolate cakes are decorated with vanilla buttercream to look like mini Christmas Trees, and are suitably decorated with stars and edible lustred pearls. The cakes can me made ahead of time and then frozen before decorating nearer the time or on the day. These also make wonderful and fun gifts for family and friends - just pop them in a cake box and add a BIG ribbon for BIG smiles!
Directions
| Step 1 | Heat oven to 180C/350F/Gas Mark 4. Grease a 12 hole muffin tray or line with paper or foil cases. |
| Step 2 | Cakes: Cream margarine/butter and sugar until light and fluffy. Blend in melted chocolate and eggs. |
| Step 3 | Sieve salt, spices and flour and stir in alternately with the milk. |
| Step 4 | Divide the mixture between the prepared cake/muffin cases and bake for 25 to 30 minutes until well risen and cooked. Allow to cool for a few minutes in the tin before taking out and leaving to go cold on a wire rack before decorating. |
| Step 5 | Buttercream: Cream fat, gradually add icing sugar and cream together, then add the vanilla and colouring. |
| Step 6 | Decorating: Using a piping bag with a large star shape nozzle, pipe the green butter cream on top of the cold cakes as seen in the photos, like a mini tree. |
| Step 7 | Place a gold star on top and sprinkle the pearls over the trees....adding some edible glitter to a final flourish too! |
| Step 8 | Arrange on a cake stand and store excess cakes in an airtight container for up top 4 days. |
