Bite-sized portions of Chocolate Dipped Chocolate Cake. Little Fondant Fancies. You need to try this. You really do.
Take a look from another angle..
Or how about this?
I made these using a recipe from the new cookbook from Sarah Trivuncic, aka MaisonCupcake. This book, Sweet Bitesized Bakes is from the Bake Me I’m Yours range of cookbooks. It is a small book packed full of instruction and inspiration.
Sarah bakes her versions of this in little dariole moulds (giving a really pretty shape) and then piping with dark brown fondant icing. However owing to an altercation between myself and my bag of icing sugar, I did not have enough left to make the icing and therefore ended up decorating them with ground hazelnuts and dried rasberries. In fact I liked the way that this softened the intense chocolatiness of the finished product, though decoration is optional and of course can go any which way you choose.
I was sent a copy of the book to review and was delighted. I am not an expert in baking pretty things, and perhaps if I had been gifted with a little extra dose of patience and focus I would do better but I am hoping I can work my way through some of the simpler recipes in the book and then tackle the bigger challenges.
The book gives advice on the best equipment to use, and then has a section on methods and a section on recipes.
In the method section, all manner of icing recipes, making meringues, basic recipes for sponges and biscuits, macarons and so on.
In the recipe section, some wonderful ideas – sporting themed cupcakes perfect for olympic parties, handbag shaped fondant fancies, beautifully decorated cupcakes and iced biscuits of many different sizes and patterns.
I like the arrangement of the book, the preciseness and clarity of the method and the novel and pretty recipes Sarah presents. It is a book for someone who enjoys baking and is a good introduction to decorating cakes and biscuits though some of the recipes (the fondant fancies and the macarons for example) are things you might want to tackle after doing the more simple projects.
So here is a photoaccount of how I made these chocolate fondants. The original recipe is in Sarah’s book so I will not reproduce it for copyright reasons.
I was able to use my Kenwood K Mix standmixer to quickly make up a chocolate cake batter, in quantities sufficient for a Brownie Tin. I use a Mermaid Bakeware brownie tin. I have been trialling a few pieces for Mermaid, and I have to say I love the bakeware. It is robust and the anodised finish means that you get a really good finish since I think it conducts heat better. The only thing is that the brownie tin is not loose bottomed but I have always lined it with greased baking parchment so no problems with cake release.
1. Once you have a cake baked cut it into bite sized portions and cut each portion in half to create two layers
2. Sandwich the layers together with buttercream. I made a vanilla buttercream using the recipe from Sarah’s book and added 25g of ground hazelnut to the mix. Put the cakes into the freezer for 15 minutes to cool.
3. Melt some dark chocolate in a bowl over a pan of simmering water. Spear the cake portions with a kebab stick and dip into the melted chocolate. Use a spatula to ensure the cake is well covered then twirl it round a bit to allow the excess chocolate to drip off. Then place them onto a wire rack. You need to raise the rack using some food tins as in the picture below and keep a sheet of greaseproof underneath to catch drips. Take out the kebab stick and decorate as desired.
***I have been sent Sarah’s book, a Kenwood KMix and Mermaid bakeware to review from the respective companies. All opinions expressed here are my own.***