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Small Cake

Recipes

Chelsea Buns
450 g (1 lb) strong plain flour, sifted ½ teaspoon salt ½ teaspoon ground mixed spice 50 g (2 oz) butter 6 g ( ¼ oz) sachet fast-action dried yeast 270 ml (9 ½ fl oz) hand-hot milk 1 egg,
Chocolate Squares
100 g (4 oz) cocoa powder, sifted 485 ml (17 fl oz) boiling water 200 g (7 oz) butter, softened 475 g (17 oz) granulated sugar 325 g (12 oz) plain flour, sifted 1 teaspoon bicarbonate of
Devonshire Splits
450 g (1 lb) plain flour ½ teaspoon salt 6 g ( ¼ oz) sachet fast-action dried yeast 25 g (1 oz) caster sugar 50 g (2 oz) butter, melted 284 ml ( ½ pint) semi-skimmed milk, warmed 284 ml ( ½
Fairy Cakes
150 g (6 oz) butter, softened 150 g (6 oz) caster sugar 3 eggs, beaten 150 g (6 oz) self-raising flour, sifted Grated rind and juice of 1 orange 225 g (8 oz) icing sugar, sifted 50 g (2 oz)
Fondant Fancies
50 g (2 oz) butter, softened 4 tablespoons clear honey 150 g (6 oz) plain flour, sifted 2 teaspoons baking powder, sifted 3 tablespoons ground ginger 1 teaspoon bicarbonate of soda 200 ml
Hot Cross Buns
450 g (1 lb) strong plain flour, sifted 6 g ( ¼ oz) sachet fast-action dried yeast 1 teaspoon salt 1 teaspoon ground mixed spice 1 teaspoon ground cinnamon ½ easpoon grated nutmeg 75 g (3 oz)
Mandarin Pecan Slices
375 g (13 oz) plain flour, sifted 250 g (9 oz) caster sugar 3 teaspoons baking powder 75 g (3 oz) butter 2 eggs, beaten 170 ml (6 fl oz) milk 198 g (7 oz) can mandarins in natural juice,
Mocha Cream Eclairs
50 g (2 oz) butter 65 g (2 ½ oz) plain flour, sifted 2 eggs, lightly beaten 150 g (6 oz) icing sugar, sifted 1 tablespoon (15 ml) coffee and chicory essence 284 ml ( ½ pint) double cream 50 g
Strawberry Tartlets
225 ml (8 fl oz) milk 1 vanilla pod or ½ teaspoon vanilla essence 2 egg yolks, plus 1 whole egg, beaten, to glaze 50 g (2 oz) caster sugar 1 tablespoon plain flour, sifted 450 g (1 lb) puff

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