Little did we know in February that we would spend most of March and all of April of 2020 at home in lockdown… and become a family, and a nation, of home bakers!
I took delivery of a beautiful new book by Astrid Field of The Sweet Rebellion at the end of Feb and it couldn’t have come at a better time given what we know now!
High Tea at Home contains over 50 delicious sweet recipes developed by local food scientist and baker extraordinaire Astrid.
The pages are filled with decadent recipes – from classic scones, multiple macarons, showstopper cakes, tantalising tarts and sweet treats – there really is something to suit every sweet tooth!
Also included are 15 different High Tea menus such as Mother’s Day, South African flavour, Chocolate and Gluten-free so you can mix and match recipes for any occasion.
“A compilation of beautiful temptations, that’s what this book is! Every sweet creation is even prettier and more decadent than the last. I love the combination of old favourites, reimagined classics and high-end professional patisserie; there’s something in here for everyone. Astrid’s finesse when it comes to desserts and all things sweet is undeniable.” – Review from Zola Nene (The Great South African Bake-Off judge)
My kids have been loving diving in to the recipes on these pages and one firm favourite was the Milo Cake with Condensed Milk Icing but they were also very taken by these…
Mini Doughnut Cake Pops
(Makes about 60)
1 x box of chocolate cake mix (enough to make 2 x 20cm diameter chocolate cakes)
Eggs, oil and water/milk as per cake mix directions
About 300g of ready-made chocolate frosting eg Pillsbury, at room temperature* (2⅔ cups)
300g baking chocolate – milk, dark, and white
Gel or powdered food colouring, if desired
A variety of colourful sprinkles
Make the chocolate cake according to the directions on the box.
Allow the cake to cool overnight at room temperature (a slightly stale cake is easier to crumble).
Using your hands, crumble the cake into fine crumbs in a bowl. There should not be any large bits of cake remaining, only crumbs.
Add half the icing and mix well. Gradually add more and mix until you have a firm mixture. If you add too much icing the cake balls will be too moist and fall apart. I used about 300g of the icing.
Take heaped teaspoons of the mixture and push into the mini doughnut mould, smoothing the top. Repeat until the whole mould is filled with cake pop mixture.
Freeze for about for 30 minutes, then carefully remove the “doughnuts” from the mould and place on a lined baking tray. Place the doughnuts in the fridge, then refill the mould with cake pop mixture and freeze for 30 minutes. Repeat until all the mixture has been used up and converted into cute little doughnuts.
Melt the chocolate (over a pan of simmering water or in the microwave). Add a little vegetable oil if the chocolate is too thick. If you are colouring your white chocolate then add a little colouring and stir until blended. I find it easiest to use small bowls for the chocolate, so that there is a deep layer of chocolate for dipping.
Using a fork or chocolate dipping tool, dip each doughnut into the chocolate to cover completely. Place onto a lined tray or plate, and immediately decorate with sprinkles as desired before the chocolate sets. Or allow to set, then drizzle with a different coloured chocolate.
Leave to set at room temperature. Store in an airtight container either in the fridge or at room temperature.
*If you can’t find ready-made chocolate icing then make your own by beating together 250g softened butter, 500g sifted icing sugar, 100g sifted cocoa powder and 2tbsp of milk. Beat until smooth.
High Tea at Home is filled with scrumptious treats for special occasions and lazy lockdown days when you need a little something to lift your spirit!
You can purchase the book online directly from The Sweet Rebellion website.
I am also giving away one copy of the book to one lucky reader! To enter follow the steps below and then complete the form.