Orange Madeira Miniature Cake
55g dark brown sugar
85g self-raising flour
1 egg (beaten)
Zest of 1 orange
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
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
Orange Buttercream Frosting
125g icing sugar
1 tbsp fresh orange juice
1 tsp orange zest
Mix all ingredients together using a wooden spoon until light and fluffy.
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.