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When there is a wedding to organize there are usually a lot of special people working very hard to make the day special for the couple. Often the Bride and Groom give Wedding Favours as a show of gratitude for their tireless dedication to the big day. Here at Prezzybox HQ we think we have found the perfect little favour that is original, delicious and imaginative. Simply bake, decorate and present these gorgeous little wedding style cakes to your hard working friends, each cake will say 'you're special, thank you' all by themselves. Alternatively why not cook up a batch for valentines day, a kids birthday party, an anniversary dinner or mothers day? There isn't an occasion on the calendar that wouldn't suit these uber cute little cakes. You can decorate them to suit the mood as our examples show and change the cake mix to suit the recipient. We have given a recipe below for a scrumptious chocolate pound cake. One cake mix makes around 10-15 mini tiered cakes. The Mini 3 Tier cake pan is made by American bakeware specialists Wilton. The pan is made from non stick aluminium and comes with a Wilton guarantee. Chocolate Pound Cake Ingredients: 2 teaspoons instant coffee 1/2 cup boiling water 1/2 cup unsweetened cocoa powder 3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups butter softened 2 cups granulated sugar 1/2 cup brown sugar firmly packed 4 eggs 2 teaspoons vanilla extract 1 cup sour cream 1 cup mini semisweet chocolate chips Chocolate Pound Cake Instructions: Depending on your oven, preheat it to 325°F or 190c or gas mark 5. Grease and flour (or use pan spray with flour) to prepare your Mini Wedding Cake Tin. In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool. Stir together flour, baking soda, baking powder and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla; mix well. Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan. Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake’s bottom half. Place top half of cake atop iced bottom half. Decorate as desired. Pan Dimensions: Length - 14' or Width - 11' or Individual Cavity Dimensions: Width - 4' Height - 5' Depth - 1.2'

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Category: Home & Garden