Scaled down to little more than a mouthful, tiny cakes take on an irresistible charm. Best of all, these diminutive treats offer every excuse to go back for seconds (or thirds).
Tiny chocolate fudge cakes
Tiny chocolate fudge cakes
Twenty-four cakes may seem like a lot to make, but don’t be tempted to halve the recipe. You won’t be able to resist coming back for seconds and thirds.
PHOTOGRAPH AMANDA MCLAUCHLAN
Plum and ricotta crumble cakes
Plum and ricotta crumble cakes
Plum and ricotta crumble cakes
The beauty of these cakes lies in their adaptability. You can use almonds or pistachios instead of hazelnuts. And if you can’t get plums, scatter the cakes with frozen berries or with slivers of apple instead.
PHOTOGRAPH AMANDA MCLAUCHLAN
Tiramisú layer cakes
Tiramisú layer cakes
Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.
PHOTOGRAPH AMANDA MCLAUCHLAN
Rosy cupcakes with Turkish delight
Rosy cupcakes with Turkish delight
Rosy cupcakes with Turkish delight
The strawberry juice adds a natural, delicate colour to the icing but you could just use a drop or two of pink food colouring. Remember you’re after a soft tint not technicolour, so tread carefully.
PHOTOGRAPH AMANDA MCLAUCHLAN
Sugared citrus cakes
Sugared citrus cakes
Instead of the more usual syrup, these cakes have a sugary crust. Use any combination of citrus rind and juice you like.
PHOTOGRAPH AMANDA MCLAUCHLAN
Spiced honey cakes
Spiced honey cakes
Use a single-blossom honey, such as leatherwood or chestnut, for a distinct flavour.
PHOTOGRAPH AMANDA MCLAUCHLAN
Brown sugar butterfly cakes with raspberry cream
Brown sugar butterfly cakes with raspberry cream
Brown sugar butterfly cakes with raspberry cream
When raspberries are in season, use fresh, but for the rest of the year frozen raspberries work just fine.
PHOTOGRAPH AMANDA MCLAUCHLAN
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