Mini Champagne Cake

Mini Champagne Cake

Mini Champagne Cake

INGREDIENTS

1 pack MAYA Oven Toaster Butter Cake Mix 200g
4 tablespoons softened butter
2 eggs
1/2 cup water

Champagne Glaze:
3/4 cup sugar syrup
1/4 cup champagne
Topping:
100 grams toasted  walnuts, mix with
1/2 cup sugar syrup

 

PROCEDURE

Preheat oven to 350 degrees F. Grease three 6–oz. mini tube pan. Combine all the ingredients for cake. Beat at low speed for 30 seconds. Scrape sides and continue beating for 2 minutes at medium speed. Pour into prepared pans and bake for 20–30 minutes or until done.

Prepare champagne glaze by mixing all ingredients together. Brush the champagne glaze into cooled cake. Chill. Before serving, decorate top with walnuts. Drizzle sugar syrup.

 

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