The beginning of December is here and I am really looking forward to this month. All the new decorations I have purchased can be brought down from upstairs and I also have my birthday and other special birthdays to celebrate in the next couple of weeks. For the next twelve days, I’ve also decided to try and post some festive related baking over on my Instagram,(@_thecaketin) and the recipes when I can. This one is a slight cheat as I posted this recipe a few months ago, but I think anything with a sprinkling of edible glitter gets a festive update, I’m also sure these will go down really well when I take them in to work later.
Every year for as long as I can remember, my Grandma has given my sister and I a chocolate orange on Christmas morning and we would also find one at the very bottom of our Christmas stocking. So it only seemed right to start off my Christmas baking with something that always reminds me of this time of year. Last Christmas even came on the radio while I was baking them.
For the sponge
100g softened butter
150g caster sugar
150g self raising flour
1 tablespoon cocoa powder
3 tablespoons milk
2 large eggs
1 teaspoon orange extract (or zest of half an orange)
For the icing
100g softened butter
200g icing sugar
2 teaspoons orange extract
A few drops orange food colouring
Terry’s chocolate orange segments, to decorate
Sprinkle of edible glitter
1) Preheat the oven to 160 o/c and line a 12 hole muffin tray
2) Measure all the ingredients into a large bowl and mix using your food mixer/wooden spoon/electric whisk – until the mixture is smooth and even
3) Pop in the oven for 20-25 minutes, until the cakes have risen, or a skewer comes out clean from the middle
4) Take out the oven and leave on a wire rack to cool and while you wait make the icing…
5) Measure the butter and add in the icing sugar a few tablespoons at a time, then add in the orange extract and food colouring when it’s starting to come together. Add a splash of milk if it looks like it needs softening.
6) Decorate away! Tip – I find the best way to distribute edible glitter is to dip a small paintbrush in the pot and then tap it gently over the cakes, this also saves sprinkling it all over the kitchen.