Local baker and owner of the Daisy Cake Company in Banstead, Bronya Seifert, puts a unique twist on some classics.
Sometimes, you don't fancy the richness of a classic Christmas cake. Maybe you're just not a fan of fruit cake on the whole. Whatever your reason, Bronya Seifert has devised some ingenious alternatives to the typical festive dessert options
Cake Chocolate
Contrary to what you might believe, I haven't made a typo. This isn't a chocolate cake, this is chocolate designed to look like cake, which is a very different thing.
What makes this recipe special is that it includes shop-bought mix - because haven't you got enough to do at Christmas without another complicated recipe? I promise you'll thank me.
Ingredients:
- 300g milk chocolate (this doesn't need to be expensive, just your favourite brand)
- 200g white chocolate
- 4tbsp cake mix. I use Victoria Sponge mix, but use whatever flavour you fancy
- Sprinkles
Instructions:
- Line a baking sheet with some greaseproof paper
- Break the milk chocolate into a bowl and pop into the microwave. Heat for 20 seconds at a time on the highest setting, stirring between each burst until it has melted. Make sure you don't burn it!
- Pour onto the greaseproof paper and spread to a rectangle approximately 10″ X 8″, before putting to one side to set.
- Repeat the melting process with the white chocolate.
- Add the cake mix to the melted white chocolate and whisk until completely dissolved.
- Pour the white chocolate on top of the milk chocolate and spread out.
- Add the sprinkles - I used red and green Christmas trees.
- Put aside to set. This will take around an hour in the fridge.
- Chop into interesting shapes, break into pieces, or just bite into the whole big slab…
Mince Pie Cupcakes
This lightly spiced fruit cupcake acts as a perfect alternative to rich Christmas cake.
Ingredients:
- 150g softened unsalted butter
- 150g caster sugar
- 2 eggs
- 2tbsp milk
- 150g self raising flour
- 1tsp mixed spice
- 140g good-quality mincemeat
Instructions:
- Line a 12 hole cupcake tin with festive cupcake cases. Preheat your oven to 160 degrees/ 140 degrees fan/ gas mark 3.
- Cream together the butter and sugar until light and fluffy in a large mixing bowl.
- Beat the eggs and milk together in a separate jug.
- Sift together the flour and mixed spice in another bowl.
- Add one third of the egg and milk mixture to the butter and sugar, along with a table spoon of flour, and beat.
- Repeat with the remaining egg and milk mixture.
- Add the last of the flour and mix until just combined.
- Mix in the mincemeat until evenly distributed.
- Divide the mix between the cupcake cases and bake for 20 minutes, or until a cocktail stick inserted into the centre comes out clean.
- Remove from the oven and transfer to a wire rack to cool.
- Frost with buttercream. I coloured mine green and added a fondant star on the top!
To find out more about the Daisy Cake Company, visit daisycakecompany.co.uk.