Mini chocolate and cherry cakes

If the day had gone to plan this is what Claire would have baked: delicious mini cakes with an injection of cherry brandy syrup. If the decoration is too much work, just make the cake and syrup and serve it with whipped cream and chocolate sauce.

Equipment and preparation: you will need a 12-hole muffin tin (as straight sided as possible), a piping bag and food syringe.

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For the cake

For the syrup

For the filling

For the ganache

For the decoration

  • 120g/4¼oz nonpareils sprinkles (optional)
  • 250g/9oz yellow fondant sugar paste
  • 10g/¼oz gold lustre edible dust
  • 250g/9oz fuchsia fondant sugar paste
  • tylose (optional)
  • food grade alcohol spirit (optional)