dainty little cakes

Someone at work bought these dainty little cakes for all to share today. One was puff pastry rounds filled with custard, another crunchy base topped with sponge then hazelnut cream, yet another was full of mocha-y goodness. I was analysing them to see if they are replicable.

The act of baking is not hard, a basic sponge recipe is not hard to master. The killer is decoration and presentation. All the business with piping the cream into pretty shapes. It’s like green fingers or good with crafts, it takes a certain level of brain/eye/hand co-ordination to get it to work.