![](https://3.bp.blogspot.com/-mORem32sCi8/WL0qzChzuiI/AAAAAAAAs4M/rHTFwzoFnp8XNcW2G-4lwVyHMYChRLKewCKgB/s320/IMG_20170304_185052.jpg)
So, what did I learn? Well, chilling cakes is vital, and double-layering the icing is also good (a thin first layer to "seal" the cake, then a thicker one after it's chilled). You also need a good tool to get a sharp edge, I used a freezer ice-scraper, though I should probably get something a bit more official. I did caramel icing again, but this time used bought caramel sauce/dulce de leche. I should probably make this (it's simmered condensed milk, sometimes made by boiling the tin, though I think with ring-pull tins they will probably explode!)
I made the ganache a bit thinner this time, and also a bit warmer when I put it on, so it ran a little easier. It could still have been more fluid, as it sets very quickly on a chilled cake. Finally, I did a decoration...fundamentally made of what I had in the house (strawberries and spare cream).
Mini-Drippy Cakes - Recipe
- Pre-heat oven to 150'C
Sponge Ingredients
- 170g self-raising flour
- 170g butter
- 170g caster sugar
- 3 large eggs
- ½tsp vanilla essence
![](https://3.bp.blogspot.com/-DDKXVFQrNgQ/WL0rKhgPlsI/AAAAAAAAs4Q/RmT5ZpqOnlAtg1lKdjWVd6izc_oZVPseACKgB/s200/IMG_20170304_072726.jpg)
2) Place 45-50g of the mixture into each hole of a 12-hole mini-sandwich tin
3) Bake in the oven for 20 minutes
4) Remove to a wire rack to cool
![](https://3.bp.blogspot.com/-FNvO95gGnx0/WL0rKqLKJuI/AAAAAAAAs4Q/RRMgD4FjSTs2dDA0rq_OQ2oXxNGjfff8gCKgB/s200/IMG_20170304_140117.jpg)
6) Find an object about half the height of the cakes, and use this as a template to cut all the cakes in half horizontally.
7) Chill in the fridge
Caramel Buttercream Ingredients
- 220g softened butter
- 70g egg whites (approx 2 large egg whites)
- 120g caster sugar
- 3-4tsp dulce de leche
![](https://4.bp.blogspot.com/-8_4_YzbgZiU/WL0rKj3hSII/AAAAAAAAs4Q/xE7nj90ZJq0nUYtNinqCJqZOHAH4e3BwACKgB/s200/IMG_20170304_151144.jpg)
2) Place the egg whites and sugar in a heatproof bowl
3) Place over a bain-marie, and whisk until firm peaks are formed (7-8 minutes)
4) Leave to cool
5) Beat the cooled meringue into the softened butter
6) Add the dulce de leche, and beat until combined
Decorating
![](https://4.bp.blogspot.com/-iDr0d7mhN7s/WL0rKtmUxFI/AAAAAAAAs4Q/gTwnlCOkrDYcOcwRz_ScIQjrujNAQ3lpACKgB/s200/IMG_20170304_155007.jpg)
1) Stick the lower half of the cake onto the cake board with a small amount of icing
2) Put a dollop on top, then press the top down until it's level.
3) Using a small palette knife, add some buttercream round the sides
4) Using a scraper, evenly cover the sides, removing any excess.
5) Repeat for the top of the cake. Do all 12 cakes
![](https://2.bp.blogspot.com/-UlQ6e6RHtls/WL0rKjR2_4I/AAAAAAAAs4Q/4LZfGLChsgcN0CEyR-aBgGZayykXqIbTgCKgB/s200/IMG_20170304_174346.jpg)
7) Repeat the icing for all the cakes, but leave more icing on the sides. It should settle easier this time, as you're applying to a smooth surface.
8) Place back in the fridge to chill
Ganache Ingredients
- 90g dark (50%) chocolate
- 120g double cream
![](https://4.bp.blogspot.com/-YyHTbK7QQqU/WL0rKrg5L_I/AAAAAAAAs4Q/z_KZHZ_DNpUs6kLt8h7tmW1tXyPfJLHnACKgB/s200/IMG_20170304_182719.jpg)
2) Microwave for 20 seconds, then stir thoroughly
3) Microwave for 10 seconds at a time, then stir thoroughly until you have a smooth, fluid ganache.
4) Take a chilled cake, and carefully add ganache so that it drips down the side (I found using the edge of a teaspoon to encourage it worked well). Move round the cake forming drips at regular intervals
5) Using a small palette knife, cover and smooth the top.
6) Repeat for all cakes...I re-heated the ganache every now and then with 5 seconds in the microwave, to keep it runny.
Decoration
- 6 large strawberries
- 100ml double cream
![](https://3.bp.blogspot.com/-h9GgTUfO09Y/WL0rKn8LaeI/AAAAAAAAs4Q/7-CXOYBpMP4jaVJiNKnkRb7tKQgHqYfBwCKgB/s200/IMG_20170304_185129.jpg)
2) Shop the strawberries into wedges
3) place a couple of wedges on each cake, then pipe a cream rosette. Balance a third wedge against the cream to add height.