Resurrection Sunday Treats: Mini Bites
As mentioned in my last post, this period is very important for me and my family and to celebrate I've made some delicious treats for everyone to enjoy. My second Resurrection Day recipe are these Mini Bites, along with my Chocolate Domes they are sure to make any celebration just that little bit tasty.
Making the Chocolate Domes with the tripolatas around was a challenge in itself but this was almost mission impossible. From icing the cakes to taking the pictures, they just wouldn't leave my side, even the prospect of having pizza wasn't enough to keep them away. Tripolata 1 declared that he was finished thinking he would be given some cake, when I told him that he'd have to wait for his brothers he sat back down and asked for another slice of pizza. You can't blame a guy for trying.
So here's what you'll need:
3 medium (UK) eggs
1/2 tsp nutmeg
125g plain flour
1 1/2 baking powder
120g butter, melted
20 tbsp icing sugar
sprinkles and writing icing to decorate
Here's what you'll need to do: makes 16
1. Whisk the eggs and sugar together in a bowl until they are light, and thick. This may take up to 5 minutes. Add the nutmeg and whisk a little more.
2. Carefully mix in the flour until combined with the egg and sugar.
3. Gradually mix in the melted butter, then place the batter in the fridge. Preheat the over to 150*C/ 300*F.
4. Divide the batter into the brownie pan and bake for approx. 25 minutes.
5. Once baked, take the cakes out of the oven and leave in the brownie pan to cool for a couple of minutes. Transfer to a cooling rack to cool completely.
I didn't do a crumb coat on mine due to lack of time, but this will help give the cakes a cleaner finishes. For instructions on how to do a crumb coat, check out my Train Cake post.
6. Once cooled, place the cakes in the fridge for a couple of hours or over night, this will make it easier to even out the shape of the cakes when cutting. Cut each cake in half once they have been shaped.
7. To make the icing: mix freshly boiled water with icing sugar until you get a thick yet spreadable consistency. I used approx 6 tbsp of icing sugar with about 2-3 tbsp of water for each colour, which covered four mini bites each. Add your chosen food colouring.
8. Ice the sides of the mini bites, using a fork to hold them. You may need to leave the icing to set for 30-60 seconds, before adding your choice of sprinkles. Then ice the top of each mini bite before decorating with a cross or a decoration of your choice.
Eat and enjoy