Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 35

IT'S A GIRL!
These Chocolate Raspberry Kisses are the
perfect treat for a baby shower.
Prep time: 50 mins | Cook time: 10 mins | Serves: 20
Chocolate Cake Mix
• 125g unsalted butter, softened
• ½ cup firmly packed
CSR Brown Sugar
• 1 egg
• ¾ cup White Wings Plain Flour
• ⅓ cup cocoa powder
• ¼ cup White Wings
Self Raising Flour
• 1 tsp bicarbonate of soda
• ⅔ cup buttermilk
Raspberry Buttercream
• 250g unsalted butter, softened
• 3 cups CSR Soft Icing Mixture
• 1 tbsp milk
• Pink food colouring
• 10 fresh raspberries, crushed
1. Preheat oven to 200°C. Grease oven trays; line with baking paper.
2. Beat butter, sugar and egg in a small bowl with an electric mixer until light
and creamy. Beat in sifted dry ingredients and buttermilk, on low speed,
until mixture is smooth.
3. Drop scant tablespoons of mixture about 5cm apart onto trays.
Bake cakes for approximately 10 minutes. Cool on trays.
4. Make the raspberry buttercream by beating the butter in a small bowl with
an electric mixer until light and creamy. Beat in sifted icing sugar and milk.
Tint pink with colouring; stir in raspberries.
5. To make the chocolate ganache, bring the cream to the boil in a small
saucepan. Remove from heat; stir in chocolate until smooth.
6. Spoon buttercream into a piping bag fitted with a 2cm fluted tube.
Pipe buttercream on the flat side of half the cooled cakes.
7. Spread ganache over the rounded side of remaining cakes.
Place the cakes on top of the butter cream and sprinkle
with rainbow sprinkles.
Chocolate Ganache
• ¼ cup pouring cream
• 150g dark chocolate, chopped finely
• 2 tbsp rainbow sprinkles
for decoration
CSR Soft Icing Mixture
Dissolves effortlessly to create the
tastiest buttercream icing on any cake
or cupcake.
CSR Brown Sugar
Deliciously moist with a delicate hint
of caramel goodness
Visit CSRsugar.com.au
to find out more