Something impressive in petit four cases for school cake stall - warning - am not great cook

[SmugColditz]

I can get the ingredients tomorrow but they mustn't be expensive and they mustn't be nutty. Any ideas, oh luscious caketastic ladies?

jam

PMSL

Yes, yes I could just fill them with jam, I'm sure the 6 year olds would be thrilled

YOu know, I have just howled with laughter at that!

why petit four cases? i like dark gingerbread with lemon icing at a cake stall, i always eat it on the spot...

I want to do something different, so that people will say, "OH yes, X's Mummy, she must be a force to be reckoned with, and so patient too, to fill all those tiny petit four cases..."

And small children like them and will buy them

or marsy's cake (wot she stole off nigella) [heretic]

It has to LOOK impressive.

It's not a jolly hockeysticks school at all. People won't be paying a lot.

i'm not 100% confident i know what a petit fours case is... is it like a Mr K french fancy case?

chocolate truffles?

They are about the size of an eyeball.

aitch, it is a tiny bun case for posh people to have little chocolates in!

what's wrong with making mini muffins then? choc chip?

It may be academic anyway as I fear I have lost them amidst the massed piles of clutter given them to my darlings for fairy hats

oh, those...

macaroons, ya bass!

or tablet. [scottish]

I would do a batch of fairy cakes and decorate them oh so delicately.

or chop up a mars bar and stick it in the cases!

aitch get on down to our school fete tomorrow and taste my nigella gingerbread and lemon icing!

Bake tiny fairy cakes. Buy a packet of royal icing sugar and various sprinkles for impressive toppings.

This is lovely and works in cake cases as well as in a square tin! Alternative topping is Betty Crockers cake frosting and a smartie on the top!

Primary Choice Sponge

Serves 4
115g (4oz) Butter or margarine
115g (4oz) Caster sugar
2 Eggs
225g (8oz) Plain wholewheat flour*
15g (½ oz) Baking powder
85ml (3fl oz) Milk

Topping
85g (3oz) Butter or margarine
85g (3oz) Golden syrup
175g (6oz) Icing sugar
1 tablespoon Drinking chocolate

Preheat the oven to 180ºC/350ºF/Gas 4.

To make the sponge, cream the butter or margarine and sugar together in a bowl. Beat the eggs, and then beat them into the creamed mixture. Sift the flour and baking powder together then add gradually to the creamed mixture. Add sufficient milk to give a soft consistency.

Put into a greased 20cm (8?) square cake tin and bake in the preheated oven until springy to the touch, about 30-35 minutes.

For the topping, melt the butter or margarine and the syrup together in a pan. Sift in the icing sugar and drinking chocolate, and beat until smooth. Spread on to the cake, and leave to set.

• the original recipe ? from The Dinner Lady by Jeanette Orrey ? states plain flour, I used Waitrose Wholewheat Flour and it was lovely!

or a singular smartie on top

x-posts about smarties LOL

mini lemon cakes with yellow or white icing and a jelly lemon slice on top

Am trialling mini fairy cakes as we speak. Iwill put pink icing on them.

With a single mini chocolate button (as that is what I have in)

or i sometimes do different coloured icings with a dolly mixture on top, they look really pretty all together and they always get bought quickly

half them and do them as butterfly wings... brown ones.

half them and do them as butterfly wings... brown ones.

by the way, chippy, i didn't actually like the nige recipe for ginger cake... have you tried it yet? it's vairy treacley.
i reckon nige's tastebuds are wrecked, she uses about three times as much vanilla as necessary as well imo. [puritan]