Malteser Mikado Celebration Cake

If you LOVE chocolate then this is the cake for you! Two layers of moist chocolate sponge sandwiched together and covered in delcious white chocolate buttercream, wrapped in biscuit twigs dipped in smooth white chocolate (otherwise known as Mikado’s), filled with crunchy Maltesers and finally tied together with a bow.
I have tried many chocolate cakes in the past and I have sometimes thought woahhhh this is far too sickly, what I wanted to achieve from this cake was a balance between flavours and textures. The white chocolate buttercream works very well to balance the rich chocolate sponge, as does the soft, moist texture of the cake and frosting compared to the added crunch from the Mikados and Maltesers. Below I have given instructions on how to recreate this cake for yourself, however I also can make this cake for you so please ‘like’ my Facebook page ‘Jessie-Cakes’ where you can find further information about prices and deliveries.
P.S – This was my first attempt of writing with icing, it was a lot harder than I thought! So please excuse the wobbly lettering, I have since improved!
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What you will need to re-create this cake:
1 chocolate sponge cake covered in white-chocolate buttercream, recipe can be found here
4 x boxes of White chocolate Mikado’s – sold at approx. £1.40 a box
1 x large bag of Maltesers (230g)
Any colour ribbon (royal blue would also look fab)
(I also covered a 10inch cake board with red sugarpaste and wrapped a ribbon round the edge, but this cake can sit on anything)
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 Okay so first of all begin by wrapping your cake in Mikado’s, making sure each twig is as close as possible to the other. Press each one lightly into the buttercream as this will help them stick. This is quite time-consuming but be patient it will be worth it! If some of the Mikado’s have snapped do not worry, personally I think having different sizes gives a good rugged effect.
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Keep Going…
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Nearly there…

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Ahhhh such a good feeling when you done! Now you have your wrapped cake…
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Next, pour the whole bag of Maltesers in the middle of the cake filling it entirely.

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Wrap your cake in ribbon and Sellotope together. Make a bow out of the ribbon and attach this using Sellotape or a double-sided sticky pad.
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 Finally, combine 4 tsp icing sugar with a little water to form a thick paste. Use a toothpick to mark out your lettering and then use a piping bag and very small round nozzle to pipe your lettering.
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Malteser Cupcakes

As of late I’ve become a bit obsessed with Maltesers, their crunchy malt middle smothered in milky smooth chocolate. Ohhhh yes they are so moorish! After the success of my Malteser Brownies I thought why not put Malteser’s in a cupcake mixture and bake them? Well they definitely didn’t disappoint. Soft, moist sponge with a sudden malty crunch topped with sweet vanilla buttercream and finished with a whole Malteser.

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Love these cupcake cases, so cute!
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Ingredients ( 18 small fairycakes/12 large cupcakes)
For the cupcakes
125g self-raising flour
125g unsalted butter (at room temperature)
125g caster sugar
2 eggs, beaten in a jug/bowl
2 tablespoon’s milk
1/2 teaspoon vanilla extract
80g Malteser’s
For the Buttercream
145g unsalted butter (at room temperature)
280g icing sugar
1/2 teaspoon vanilla extract
18 extra Malteser’s for decorating
Method
Preheat oven to 180°C and line a muffin tray with 18/12 cupcake cases.
  1. Make up the cupcake mixture by first creaming the butter and sugar together. Beat in the eggs along with a little flour (15g) at a time then stir in the vanilla extract. (If your mixture curdles see here for help)
    Fold in the rest of the flour with a spatula or large spoon, mix in the milk until mixture drops off the spoon easily. Finally stir in the Malteser’s. 

  2. Divide the mixture into the cupcake cases and bake in the oven for 15 minutes, until a knife in the middle comes out clear. Remove and leave to cool completely.
  3. Now make the buttercream by beating the butter until soft. Add half the icing sugar and beat with a wooden spoon until smooth. Add the remaining icing sugar and vanilla extract and beat until mixture is light, fluffy and pale in colour. (This will take a while so remember to be patient and keep working the buttercream, trust me it will be worth it!)
  4. To decorate your cupcakes either spread over the cakes with the back of a spoon. Or for a more professional look use a piping bag and star nozzle and pipe the buttercream on the cupcake starting from the outside spiraling inwards. Pop a Malteser on top for that eye catching final touch.