Food / 30 October, 2019 / My Baba
Try gorgeously gruesome sticky ginger cakes with popcorn topping – squirming with icing maggots!
1 Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Put 12 cup cake cases into a muffin tin.
2 Put the butter, sugar, black treacle and golden syrup into a saucepan and heat gently until melted. Don’t allow the mixture to get too hot. Cool slightly.
3 Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.
4 Heat the milk until lukewarm, then add the bicarbonate of soda. Stir them into in the mixing bowl. Transfer to a jug and pour into the cake cases. Bake for 22-25 minutes until risen and firm. Cool on a wire rack.
5 For the topping, mix the cream cheese and icing sugar with 2-3 drops of green food colouring. Spread onto the cakes and top with popcorn arranged to resemble brains.
6 Colour the fondant icing with 2-3 drops of yellow food colouring, then roll tiny pieces into shapes to look like maggots. Arrange on the cakes and serve, drizzled with Lyle’s Strawberry Squeezy Syrup
Cook’s tip: Make 20 smaller fairy-cake buns if you prefer, baking them for 20 minutes.
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