Tala’s Summer Prosecco Mini Cakes

Tala’s Summer Prosecco Mini Cakes
Tala’s Summer Prosecco Mini Cakes

Tala Performance 6 Hole Mini Individual Sandwich Tin
Tala 3 Icing Nozzle with Icing bag
For the Sponge (Makes 6 individual cakes)
125g of Unsalted Butter
125s of Caster Sugar
2 Medium Eggs
125g of Self Raising Flour
1/2 tsp of  Bicarbonate of Soda

For the Strawberry Prosecco Buttercream:
75g of Unsalted Butter
150g of Icing Sugar
70ml of Prosecco
50g of Strawberries
2 tsp of Sugar
A handful of fresh berries and a few mint leaves to decorate.

1.        Preheat the oven to 175 degrees (fan.) and grease your Tala Performance 6 Hole Mini Individual Sandwich Tin

2.        Cream together the butter and sugar until light and fluffy.

3.        Add the eggs one at a time, making sure your first egg is fully incorporated before adding the second.

4.        Fold in the flour and bicarbonate of soda in two batches. If your mixture is a little stiff add a couple tea spoons of milk to loosen your mixture.

5.        Fill each hole of the cake tin 3/4 full. Bake in the oven for 18 - 20 minutes. You cakes should feel springy to the touch and be a fabulous golden colour. Check with a cupcake tester to make sure your cakes are baked fully. Leave to             cool fully before removing from the tin.

6.        To prepare your buttercream in a small saucepan add the berries, prosecco and sugar bring to a gentle boil and allow to simmer for 3-5 minutes. Your berries should have broken down and you should be left with a thick mixture.                  Don’t be afraid to mash the berries up with the back of a spoon. Sieve the berry compote removing any unwanted pips. Leave to completely cool.

7.        While your berry compote is cooling beat your unsalted butter until light and pale in colour (3 - 5 minutes.) Add the icing sugar and beat for a further 3 minutes. Once your compote is cooled add a few tablespoons of the mixture into            the buttercream, keep adding until you have the desired flavour. You may need to add some extra icing sugar to stiffen your buttercream back up.

8.        Either spread your buttercream on the bottom sponge or to give it that professional and beautiful finish use a Tala star shaped piping nozzle and pipe a layer of buttercream. Top with the second sponge and cover once again with                buttercream.

9.        Now decorate with fresh berries and mint. We also added mini meringue kisses, chocolate feathers and sugar shards.

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