Prep
30 mins - 1hrBake
1hrServes
10+Difficulty
Medium
About
These little monster cake bites aren't too scary but rather cute and adorable, with their fluffy sprinkle coats and hearts of buttery vanilla sponge cake. Perfect for your Halloween party.
How to make this recipe
For the sponge
Preheat the oven to 180 ºC/160 ºC fan/Gas 4/355 ºF and line an 8x8 inch (20x20 cm) square baking tin with baking paper.
Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, cream the butter, sugar, Lyle’s Golden Syrup and vanilla extract together until pale and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Sift together the flour, xanthan gum (optional), baking powder and salt.
Add one-third of the dry ingredients to the butter mixture and mix to combine. Add half the milk and mix to combine. Repeat with the remaining dry ingredients and milk, finishing with the addition of dry ingredients. Mix well until you get a smooth cake batter with no flour clumps.
Transfer the batter into the lined baking tin and bake at 180 ºC/160 ºC fan/Gas 4/355 ºF for about 1 hour or until risen, golden brown on top and around the edges, and an inserted toothpick comes out clean. If the top starts browning too quickly, cover with aluminium foil (shiny side up) and continue baking until done.
Once baked, cool in the baking tin for about 10 minutes, then remove from the tin and allow to cool completely on a wire cooling rack.
For the icing
Combine all icing ingredients in a saucepan and cook over medium-high heat with constant stirring until the chocolate has melted and you get a smooth, glossy chocolate icing.
Assembly
Cut the cooled sponge into 16 equal squares.
Dip each square into the icing, allow any excess to drip away and roll it in sprinkles of choice.
Finish with edible candy eyes.
Allow the icing to set at room temperature for about 2 hours, or in the fridge for about 30 minutes.
Serve and enjoy!
Check out the baker
This recipe was created by the lovely baker Kat. Find more delicious recipes from her at theloopywhisk.com
Ingredients – 10 items
1
For the sponge
Unsalted butter, softened
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Lyle’s Golden Syrup
Dr Oetker Madagascan Vanilla Extract
Medium eggs
Plain flour
Gluten free flour blend can be used
xanthan gum
optional, if using gluten free flour
Baking powder
Pinch fine table salt
Full fat milk
warmed milk
For the icing
70% Dark chocolate
Fairtrade Tate & Lyle Icing Sugar
Lyle’s Golden Syrup
Cocoa powder
Full fat milk
To decorate
Dark chocolate sprinkles
Green and orange sugar sprinkles
Edible candy eyes
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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