It’s Mother’s Day this weekend and I wanted to whip up something pretty as a picture, and of course delicious, to celebrate all the wonderful Mums in our lives!
I know it’s a bit of a cliche, but when I think Mother’s Day I am inspired by anything feminine, pink and floral – and this recipe ticks all those boxes.
I recently came into possession of a mini bundt pan, and decided these ornamentally shapes cakes would be perfect for the occasion.
I am unashamedly girly sometimes, so pink was the natural theme for the day and therefore I decided to flavour and colour these cakes with fresh strawberries. This recipe produces a light and fluffy cake that’s not too sweet, and it’s one of my go-to desserts right now.
With a final drizzle of cream cheese icing and a flower on top, these beautiful little desserts are the perfect way to celebrate the special person in your life.
If strawberries are not in season where you live, frozen strawberries work just as well (although make sure you defrost them first).
While the strawberries do a great job of tinting the cake batter pink, if you want to amp up the colour a bit more then feel free to add in a few drops of pink food colouring. The rose-hued cakes contrast beautifully against the white cream cheese icing.
- 115g/1 stick butter
- 300g/1⅓ cups caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 285g/2¼ cups plain flour
- Pinch of salt
- 2½ tsp baking powder
- ¾ cup pureed strawberries (fresh or frozen)
- 200g cream cheese at room temperature
- 1 cup icing sugar
- 2-3 tbsp milk
- Edible flowers
- Preheat oven to 180°C. Grease a mini bundt tray well with non-stick spray.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract and beat well.
- In a separate bowl, sift together the cake flour, salt and baking powder.
- Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
- Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
- Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
- Beat the cream cheese a medium size bowl until smooth.
- Add in the icing sugar and continue mixing.
- Add in the first tablespoon of milk to see what your consistency is like. You may need a further 1 or 2 spoonfuls of milk until the icing is a drizzle consistency.
- Drizzle the cream cheese icing over the cooled bundts, allowed it to fall over the sides.
- Top each cake with a washed and dried edible flower.
These little cake babies are as pretty as a picture and are sure to be a hit with your Mum on Mother’s Day!
What are you baking for Mother’s Day this year?