It’s fantastic when cakes and creams are flavored with fruits and berries, and it gives them a fresh and nice color.
- 9 oz butter (250)
- 4 large eggs
- 7 oz sugar (200 gr)
- 1 c milk (2.4 dl)
- juice from 1 lime
- 6 tablespoons mangopuree
- 12.5 oz flour (355 gr)
- 2 teaspoons baking powder
- 1 / 4 teaspoon salt – optional if you use butter with salt in.
Recipe butter cream:
Mango – lime butter cream!
Mango purre !
Put out all ingredients for 30 minutes in room temperature.
Cream butter to soft and fluffy.
Add the sugar gradually and beat for several minutes, on medium speed
Reduce speed to low and add eggs, one at the time and beat well between each additions.
Add the liquid and dry ingredients alternately, in 3 additions.
Stop and scrape the sides and bottom of the mixing bowl with a rubber spatula.
Tun the mixer on high speed and blend for 10 seconds. STOP !
Line a muffin pan with paper liners, and fill 3 /4 up with batter. Bake in lower section in the over at 350 F degrees for 20 to 24 minutes.
When you press lightly on top of the cake, it will «bounce» up again when it is ready.
Today I wanted to color my own sugar pearls.
Powdered Colour( luster dust), white sugar pearls, 18″ piping bags on roll of 100 pieces and 2 ounche ice cream spoon, I’ve bought on ebay.
Tomsann Cake Art Supplies
Store the cakes in the refrigerator or a cool room, but remember to put them in room temperature at least 30 minutes before serving so the flavor relaxes .
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