Orange Madeira Miniature Cake

Summertime has arrived (though you may not have noticed here in Ireland) and this afternoon I got all inspired to make something petite and pretty. I got this little cake stand as a present about a year ago, and keep it in my sitting room. Since then, I have been meaning to make a little cake in order to put it to good use, and this afternoon my good intentions finally resulted in a little action. This cake is a moist orange Madeira covered in orange buttercream and fondant icing. A perfect cake for two people, the joys of a picture perfect cake without all the tempting leftovers.

Orange Madeira Miniature Cake

Ingredients
55g butter
55g dark brown sugar
85g self-raising flour
1 egg (beaten)
Zest of 1 orange

Method
1. Preheat over to 180°C. Grease a 3 inch diameter tin (4 inches in height). 
2. Cream together the butter and sugar until well combined. Add the beaten egg a little at a 
    time.
3. Next add the orange zest. Then fold in the flour, adding a little at a time until well combined.
5. Bake for 40 minutes or until risen and firm to touch. Insert a knife and ensure it comes out 
    clean. Leave to rest in the tin for 4-5 minutes before turning out onto a wire rack to cool 
    completely.

Orange Buttercream Frosting

Ingredients
60g butter
125g icing sugar
1 tbsp fresh orange juice
1 tsp orange zest

Method
Mix all ingredients together using a wooden spoon until light and fluffy.

Assembly

Level off the miniature cake, cutting the top slightly if necessary leaving you with a flat and even cake. Cover the outside of the cake in the buttercream frosting. Next roll out enough fondant icing to cover the cake (approximately 240g). I used edible pearls and fondant blossoms to decorate the cake.