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Chocolate Drop Crown Cake

Use the Mini Savarin Mould from the children's set - 6815

This cake looks like a crown – use your imagination to decorate it with brightly coloured sweets to look like jewels.

CAKE

YOU WILL NEED;

Set of kitchen scales
mixing bowl
sieve
wooden spoon
cup
teaspoon
cooling rack
oven glove

tray

small saucepan
bowl
spoon

INGREDIENTS

110g ( 4 oz ) self raising flour
¼ teaspoon baking powder
75g ( 3 oz ) caster sugar
75g ( 3 oz ) soft margarine
1 egg, medium
1 teaspoon vanilla essence
50g ( 2 oz ) milk chocolate drops

To decorate

50g ( 2oz) milk chocolate
6 milk chocolate buttons
sugar coated chocolate beans or Smarties etc
Bright jellies
Fruit pastilles etc

PREHEAT OVEN TO 190ºC, 375ºF, Fan oven 170ºC, Gas mark 5

CAKE

1. Sift the flour and baking powder into the mixing bowl.

2. Add the sugar and margarine

3. Crack the egg into a cup, then add the egg to the mixing bowl.

4. Add the vanilla essence and chocolate drops

5. Using your wooden spoon beat the ingredients together until the mixture is smooth and creamy – this will take about 2 minutes.

6. Spoon the mixture into the mould, spreading it evenly.

7. Put the mould in the oven and bake for approximately 35 – 40 minutes until the cake is well risen.

You can tell when the cake is cooked completely because the top will feel springy when you press it and it will have pulled away slightly from the sides of the mould.

Take care when checking the cake – ask an adult to help you.

When the cake is completely cooked remove the mould from the oven using an oven glove.

8. Put the mould on the cooling rack and leave to cool.

9. Turn out the cake and leave on the cooling rack until completely cold.

To decorate

1. Break the chocolate into pieces and put into a bowl.

2. Pour some water into a small saucepan, heat the water until it is simmering ( ask an adult to help you ) Stand the bowl of chocolate over the pan.

3. Melt the chocolate gently, mixing until smooth and glossy.

If you have a microwave, put the chocolate pieces into a bowl and melt on the low setting for 2 – 2 ½ minutes. Stir the chocolate well.

4. Stand the cooling rack and cake over a tray – the tray will catch any dips of chocolate. Make sure the cake is standing on the rack with the fluted pattern uppermost.

5. Spoon the melted chocolate over the cake – allowing it to drip over the sides.

6. Decorate the cake with the chocolate buttons , sugar coated beans and brightly coloured sweets so it looks good enough to be worn by a Prince or Princess.

Suitable for freezing

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