Tuesday, 3 August 2021

FOOD // Flower Ring Cinnamon & Honey Cakes

It has been so long since I treated myself to any bake wear and after having a good look on Lakeland I came across the most adorable tray which produces these pretty flower ring shaped cakes. At first glance they look like sugared doughnuts but these cinnamon and runny honey cakes are so divine that they will have no time to cool as they will be eaten almost immediately!

The great thing about this tray is that, really, you can use any sponge recipe you want. I like to share the idea but then leave it to the reader to make their own favourite cakes because we all know what we like and sometimes it is just about the presentation idea.

In this case to make cakes this pretty you simply need THIS CAKE TIN !

After reading all the reviews it seems to be most important to grease it very well (I used melted butter) and you must leave your cakes to cool for 5-10 minutes before taking them out of the tin. Having read the reviews and tips myself, I did it and these worked perfectly. I just wanted to point that out before we started.

Cinnamon and runny honey cakes

I made one our favourites cakes mixes of this recipe. It is a basic Victoria sponge with 3 extra heaped tablespoons of dried cinnamon powder.

200g caster sugar

200g soft butter

200g self raising flour

4 eggs beaten

1 teaspoon of baking powder

splodge of milk

3 tablespoons of ground cinnamon

I simply put everything in bowl and used an electric hand whisk to mix it all together.

If you want to do it the proper way:

First whisk the butter and sugar together,

then whisk in the eggs

add the baking powder

sieve the flour into the mix and lightly mix

then add the cinnamon

and finish with milk.

The next important thing to do is to actually use a piping bag to pipe your mixture into the tin. As the rings are small a piping bag keeps it neat and even.

Each ring doesn't need much mixture. You don't want it to overflow the rings as it cooks so I would suggest filling each ring no more than half full. Bake according to instructions but in this case you will want it to be 180°C for around 12-15 minutes.

After leaving them to cool for at least 5 minutes you will see that the cake should literally pop out. Put them straight onto a cooling rack. I found that I had enough mixture to make 2 1/2 trays so once I popped out the first batch I re-greased the tray and just kept refilling.

As they cool (but not leaving them to fully cool as they taste amazing whist still warm) sieve icing sugar all over the doughnuts and then find some runny honey and drizzle all over.