1 teaspoon vanilla extract mixed with 2 tablespoons milk
50g white chocolate, melted and mixed with 2 tablespoons single cream
mini chocolate eggs
hundreds and thousands or sprinkles of your choice
Pretty little vanilla sponge cakes that have been baked in mini bundt moulds and are drizzled with white chocolate; these mini bundts are then decorated with mini chocolate eggs and seasonal sprinkles or hundreds and thousands. Just perfectly pretty (and delicious) for the Easter Sunday tea time table!
Pre-heat oven to 200C/400F/Gas 6 and grease 6 mini bundt tins or silicone moulds with cake release spray.
Place the flour, butter, sugar, eggs and the vanilla milk into a bowl and mix with a handheld whisk for 2 to 3 minutes, until cake batter us smooth, light and airy. You can also use a food mixer - mix for 2 to 3 minutes on medium speed.
Pour or spoon the cake batter into the prepared bundt moulds and bake for 15 minutes, or until the cakes have risen and are golden brown.
Allow them to cool for a minute or two before turning them out onto a wire cooling rack.
When they are cold, place the cakes on a cake stand or platter, you may need to trim the bottom of the cakes so they sit straight as they may have risen a lot in baking. (Eat the scraps of cake, as I did!)
Pour the melted white chocolate and cream mixture over each mini bundt cake and allow some of it the drizzle inside the centre cavity. Arrange some mini eggs on top and then sprinkle the hundreds and thousands over the cakes.
If you don't have any mini bundt cake moulds or tins, then use a muffin tin or a fairy cake bun tin lined with paper cakes if you like.
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