1 x 8" pan
- 1 1/4 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tbsp vanilla extract
- 1 tbsp vinegar
- 1/2 cup water
- 1 vanilla cake, see Vanilla Cake recipe
- ½ cup apricot jam
- 1 roll marzipan
- 3 cups icing sugar
- 2 tbsp white corn syrup
- ¼ cup water food colouring of choice sprinkles, optional for decorating mini flowers, optional for
decorating chocolate, optional for drizzling
This recipe is from "Whisking Wizards" by Hannah Howey. For more baking recipes and tips follow Hannah on Instagram @sweetspiritsandsprinkles.
- Preheat oven to 350F and line a baking pan with parchment paper.
- In a large bowl combine the flour, sugar, baking soda, and salt. In a separate small bowl, stir together the milk, vegetable oil, vanilla extract, vinegar, and water.
- Add the wet ingredients to the dry ones and mix them with a spatula until thoroughly combined. The batter should be thin.
- Using a whisk, finish mixing the batter to incorporate any remaining small clumps of flour. Pour into the prepared baking pan scraping down the sides of the bowl with a spatula.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 10 minutes before removing the cake from the pan and onto a wire rack to cool completely.
- Preheat the oven to 350˚F. Line the baking sheet with parchment paper and spray the paper with cooking oil.
- Prepare the cake batter as instructed in the Vanilla Cake recipe. Instead of using a cake or cupcake pan, pour the batter onto the prepared baking sheet. Ensure the batter spreads to all edges.
- Bake for 12 to 15 minutes or until a toothpick inserted into the centre of the cake comes out clean. Remove from the oven and allow the cake to cool completely before removing it from the pan.
- Cut the cake in half widthwise. Heat the apricot jam on the stove for 5-10 minutes until the jam is warm and runny. Using a pastry brush or spoon, cover one half of the cake with jam. Because the jam is warm, it should seep down into the cake. Place the remaining half of the cake on top, and cover it with jam as well.
- Cut the cake three times in length and four times in width to create 20 mini cakes.
- Sprinkle icing sugar over a flat, clean surface and on a rolling pin. Be generous, as it will prevent the marzipan from sticking to the surface. Roll out 2 tablespoons of marzipan into a thin sheet, 1/8 -inch thick.
- Lay the marzipan sheet over one of the mini cakes, flattening it across the tops and down the sides. Cut off the excess at the bottom and corners using scissors or a knife, and pinch the marzipan tightly down each edge. Repeat this process on all the remaining mini cakes and place them on a cooling rack with a pan or parchment paper sheet underneath.
- Next, prepare the pouring fondant. In a medium saucepan, combine the icing sugar, corn syrup and water. Cook over medium heat while slowly stirring until the sugars dissolve. Remove from heat and add the food colouring of choice.
- Using a spoon, slowly pour the warm fondant over each cake, covering them entirely before moving on to the next. If the fondant starts to cool, reheat it on the stovetop and continue. Allow the fondant to cool and stiffen before moving the cakes.
- Decorate the cakes further with chocolate drizzle, mini flowers, or sprinkles if desired