Here is a snap of the cakes. (More photos & recipes coming soon.) Angel food cakes with vanilla butter cream icing and raspberry Bonne Maman jam as a filling.
Showing posts from July, 2015
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200g / 7 oz. milk chocolate 100g / 1 Stick butter (minus a tablespoon) 3 cups (240g) rice bubbles In a large, heavy based saucepan over a low heat melt together chocolate and butter. Set aside and cool. Line two mini-muffin trays with cupcake papers. Stir the rice bubbles into the melted mixture, coating thoroughly. Divide the mixture evenly among the papers and refrigerate for 2 hours.