Gallo Family Vineyards Summer Rosé Canapé Cakes
Preparation time: 40 minutes
Cooking time: 25 minutes
Serves: 12
Cake Canapés: You’ll need:
- 115g unsalted butter, room temperature
- 280g caster sugar
- 2 eggs
- 1/2 tbsp red liquid food colouring
- 325g plain flour, sifted
- 30g cocoa powder, sifted
- 250ml buttermilk
- 1 tbsp bicarbonate of soda
- 1 tbsp cider vinegar
- 7 raspberries
- 150g double cream, whipped
- pink rose petals (to decorate)
- Strawberries (to decorate)
- Toasted pecans, cooled & brushed with edible gold lustre dust (to decorate)
- 10 inch round cake tin, greased and lined
Cake Canapés: How to:
- Preheat the oven to 180˚C fan assisted/gas mark 6.
- Cream together the butter and sugar until light and fluffy, starting on medium and increasing to high speed – the mixture should be pale and increased in volume, about 4 minutes.
- Add the eggs gradually, then the food colouring, and beat until just incorporated.
- Sift together the flour and cocoa and add half to the batter, beating to incorporate evenly and ensuring you scrape down the sides.
- Then beat in the buttermilk & raspberries and finally the second half of the dry ingredients.
- In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the batter – do not use the mixer, just fold evenly with a spatula by hand.
- Tip the mixture into your tin and level out to the edges. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.
Coulis: You’ll need
- 80g rhubarb, chopped into small pieces
- 125ml Gallo Summer Rose
- 30g light brown sugar
Coulis: How to:
- Add all ingredients to a pan over medium/high heat and heat until rhubarb has softened.
- Once soft use a hand blender to pulse until you have a thick, smooth coulis.
Whipped Cream: You’ll need:
- A chilled bowl (large enough to hold at least double the volume of cream you are whipping)
- An electric hand whisk
- Very cold double cream
- 1 tbsp caster sugar and 1/4 tbsp vanilla extract per 200ml of cream (optional)
Whipped Cream: How to:
- Pour the cream into the bowl and whip thoroughly and evenly, beginning on a medium speed.
- Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed.
- When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and the vanilla, if using.
- Now reduce the speed to medium-low and watch carefully, it’s almost done.
- Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.
To assemble:
- Once cooled, use a small round cookie cutter to cut out your canapés.
- Transfer onto a plate or little cake cases.
- Pipe or spoon some double cream onto each case, followed by some of the coulis, a rose petal and strawberry half.
About this post – This is a guest post from Gallo Family Vineyards. No payment was received.
