My eldest daughter’s year group is holding an old fashioned, fundraising cake stall tomorrow. As with all school fundraising events, the success very much depends on involvement from the parents. In this case, it translates to having an ample spread of delicious home cooked sweets and treats baked, packaged, delivered and ready to sell to other students and teaching staff.
It’s also important for a school cake stall to offer goodies that taste great and look appealing to children, in order for them to want to buy what’s on offer. So, this afternoon I whipped up a batch of chocolate chip-coconut-honey muffins that I have decided to call, Springtime Fundraising Cakes. In celebration of Spring and the gloriously warm weather Sydneysiders are being treated to, I perched a vanilla scented fondant bumblebee on top of each moist cake.
My official taste tester was our friend Georgia, who delightfully polished off her portion before I even had a chance to drop her home from the school bus stop this afternoon. Her satisfied grin summarised the opinion of her tastebuds – delicious!
Springtime Fundraising Cakes makes 20 large muffin sized cakes
2 large eggs
300 ml sour cream
100 ml light olive oil
1 teaspoon vanilla extract
125 g white chocolate chips
125 g milk chocolate chips
1 tablespoon honey
2/3 cup caster sugar
2 cups self raising flour
1/3 cup desiccated coconut (this keeps the mixture especially moist)
20 fondant bees – to make these, refer to the method and ingredients I used on my post on the 18th August under Buzzy Honey Chocolate Cake. As the weather is warm, I recommend the completed bees are placed in the fridge to set hard before adhering to the muffins.
Preheat the oven to 180 degrees conventional setting. Place decorative wrappers into your muffin tins.
Put all of the WET ingredients into a deep bowl and whisk together using a hand whisk.
Add the chocolate chips and honey and stir through with a mixing spoon. If you use a whisk at this stage, the mixture will clump inside each length of wire making it tricky to remove.
Add the remaining DRY ingredients and stir until combined. The mixture will be moist, sticky and thick.
Scrape tablespoonfuls into each muffin case and bake for about 20 minutes or until golden on top.
Once completely cool, spread a tiny amount of honey on top of each muffin which acts an edible glue against which to stick each happy little bee.