Recently, I have discovered an easy way to make mini cakes
(not cupcakes). After a trip to the UK, my Mum came home talking about loose
bottomed, straight-sided mini cake tins. I hadn’t really heard of them myself,
but investigated online and found them at Milly’s Kitchen. As Mother’s Day was
coming up at the time, I forwarded the link to my brother, who bought one for
Mum. Given my love of baking, I jumped at the chance to test it out, and so
made mini carrot cakes. They looked really cute, especially when iced. I guess
the only thing I didn’t like was that they had too much ‘edge’ on the cake. I
don’t know about you, but the edge of a cake is the part I like the least. I’m
looking forward to making mini-cheesecakes in the tin though – the loose bottom
will make it super easy (I hope). 
I’ll share my carrot cake recipe in the future – it’s one of my favourites, always moist and tasty and pretty much a never fail (unlike my sponge cake experiences). I’m still unsure of my opinion on this cake tin – is it just another baking ‘knick knack’ or does it have genuine usefulness in the kitchen? It still has novelty value with me however, so I’ll keep experimenting with it for now. If you have any ideas of what to make in it, feel free to share them. I’m always up for a baking/high tea challenge.
H xo
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| Mini carrot cakes |
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