Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly ...
Then sprinkle shredded coconut on top of the frosting so that it forms a “cloud” of coconut on top of the cupcake. Pat down and cover the frosting with shredded coconut.
Carrot cake has always been a real teatime staple thanks to its spiced, fluffy sponge paired with creamy icing on the top. And with Mary Berry's recipe, it's easier to make than you might think.
Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely. Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two ...
These cupcakes are made all in one pot and can easily be made gluten-free by using buckwheat flour in place of wheat flour. They are dairy free too, and use honey in place of refined sugar. They ...