Fiona Cairns’ Little Monsters: All-In-One Orange Cake

Have some fun this Halloween with the kids by getting them involved making cupcakes.  Here’s a smashing post to get you started, have fun!! https://blog.partypieces.co.uk/recipes/halloween-baking/fiona-cairns-little-monsters-one-orange-cake/

The more revolting and gruesome the better! The perfect Halloween activity to get children involved: just give them the icing, colours and a piping bag or two (and this photo to spark their imaginations) they will have hours of fun creating their very own little monsters!

Halloween Monsters Orange Cake

Ingredients

Serves 16

For the cakes:

16 cupcake cases
250g unsalted butter, softened. Diced, plus more for the tins
250g self-raising flour
1 tsp baking powder
Finely grated zest of 2 large oranges
Juice of ½ large orange
250g golden caster sugar
4 large eggs, lightly beaten

For the syrup:

juice of 1 orange
5 tbsp caster sugar

For the icing:

500g icing sugar, sifted
5–6 tbsp orange or lemon juice

For the monsters:

500g white sugarpaste (or ready mixed colours of your choice). The colours I used were:
pink food colour paste
green food colour paste
red food colour paste
yellow food colour paste
blue food colour paste
violet food colour paste
orange food colour paste
black food colour paste
60g piping bag white royal icing,
no. 1 nozzle

Method

Preheat oven to 180°C/fan 170°C/350°F/gas mark 4 and line two cupcake tins with the paper cases. For the batter, I use an electric mixer and beater attachment, but do use a food processor, or a bowl and an electric whisk if you prefer.
Sift the flour and baking powder into the bowl, then add the orange zest, sugar, butter and eggs. Beat together and lastly add the orange juice. Do not overmix. Divide the batter between the cases. Bake for 15–18 minutes, or until the cakes spring back to the touch.
Meanwhile, for the syrup, mix the orange juice and sugar in a bowl. Immediately after the cakes come from the oven, prick holes all over each with a cocktail stick and douse with syrup. Leave to cool completely in the tins.
When ready to ice, place the icing sugar in a bowl and gradually add just enough orange juice to make a pourable consistency which coats the back of a spoon. Pour a spoonful or so of the icing over each cake, gently easing it over the cake with a spoon so it spreads to the edges. Allow to set for an hour or so.
To decorate divide the white sugarpaste into however many colours you wish to use (each of my monsters took 20–30g) and colour it by kneading colour paste in until even, keeping back a little white for the eyes and teeth. I have listed the colours and quantities of icing I used, but this is only a rough guide. Then, make your monsters!
Stick the monster parts together with royal icing (You could use food colouring pens too – although the sugarpaste will need to have dried overnight first), and decorate each cake with a monster, adhering with a blob of royal icing, if necessary.

 

Copyright © Fiona Cairns, 2011. Photography by Laura Edwards. Extracted from THE BIRTHDAY CAKE BOOK by Fiona Cairns published by Quadrille Publishing Ltd.

The post Fiona Cairns’ Little Monsters: All-In-One Orange Cake appeared first on Party Pieces Blog & Inspiration.

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